• 10 large eggs
• 90g mayonnaise
• ½ teaspoon Dijon mustard
• 1 teaspoon Giusti 5 Gold Medals Balsamic Vinegar of Modena
• 300ml beetroot juice/extract
• Pearls of Balsamic Vinegar of Modena

COOKING AND PEELING THE EGGS

In a pot, bring water to a boil with a teaspoon of baking soda. Gently immerse the eggs and let them cooking for about 8 minutes. Then, plunge them immediately into freezing water and leave them there for at least 15 minutes. Peel the eggs after tapping them with the back of a teaspoon.

PREPARING THE EGG FILLING

Halve them with a sharp, thin-bladed knife, keeping them with the tip up. Carefully remove the yolks from the egg whites and pour them into a bowl with mayonnaise, mustard, and 5 Gold Medals Balsamic Vinegar of Modena.
Adjust with salt and pepper, then mix with a blender until you reach a smooth and uniform cream. Don’t overdo it, otherwise, the mixture will split apart. If it does, add a bit more mayonnaise and mix with a whisk. Pour the mixture into a pastry bag equipped with a star-shaped nozzle.

COLOURING THE EGG WHITES

Remove any potential membranes from the egg whites. In a large bowl, mix 300ml water with 300ml beetroot juice (alternatively, you can use food coloring). Immerse the egg whites and monitor them closely; as soon as they reach a pink color (this will take about 10 minutes), dab them with paper towels and place them on a serving dish.

SERVING THE DISH

Fill each egg half with the prepared filling. Garnish with a few Pearls of Balsamic Vinegar of Modena and keep them in the fridge until serving.