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95 kcal
40 min.
Eggs stuffed with beetroot and horseradish

Recipe for Eggs stuffed with beetroot and horseradish

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x portion

NaN g

95 kcal

x g

2 kcal

94.5
Calories
6.5g
Prot.
7.3g
Fat
1.4g
Carbs

Ingredients (servings):

4

Converted ingredients are going to appear on the shopping list

  • Eggs, chicken, boiled4× piece (200 g)
  • Beetroot puree, frozen20 g
  • Mayonnaise1× teaspoon (10 g)
  • Horseradish0.3× root (9 g)
  • Dill, fresh1× teaspoon (3 g)
  • Chives, fresh0.5× tablespoon (2.5 g)
  • Salt2× pinch (1 g)
  • Pepper, black1× pinch (1 g)
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How to make Eggs stuffed with beetroot and horseradish

  1. 1. Hard boil the egg, let it cool, shell it and cut it in half lengthwise, gently remove the yolk.

  2. 2. Put the yolk in a tall vessel, add the frozen beetroot, horseradish, dill, mayonnaise, salt and pepper. Blend everything into an even mass.

  3. 3. Pour the mass prepared in this way into a plastic bag, cut off a corner and squirt it into the egg halves.

  4. 4. Garnish the stuffed eggs with the chives.

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