Pink quail eggs with prawns

These pink quail eggs with shrimps are a fun version of the classic deviled eggs. They are dyed naturally with beetroot broth, stuffed with its own egg, shrimp and cocktail sauce and decorated with shrimp and chives. It's a charming cover!

Ingredients for 16 units:
- 8 eggs of quail
- Beetroot broth
- 8 medium shrimps
- Mayonnaise
- Ketchup
- Chive

Recipe:
- Cook the quail eggs for 4 minutes in boiling water.
- Let them cool, peel and bring them into a glass jar with beetroot broth (it should cover the eggs). Store in the refrigerator for 24 hours.
- After this time, take the eggs from the broth and cut them in half vertically.
- Empty them, put the yolk in a bowl and undo it with a spoon.
- Cut 4 prawns into small cubes and mix with the yolk.
- Take one heaping tablespoon of mayonnaise, 1/2 tablespoon of ketchup and mix well to form a cocktail sauce.
- Start filling the eggs with the mixture, being careful not to break.
- Cut the prawns into 4 similar pieces and place a piece on each egg half.
- Using scissors, cut into very small pieces and sprinkle chives over the eggs.

Bon appetit!