Stuffed eggs with beetroot

Votes: 1

Time: 30 min.
Complexity: easily
Quantity: 24 canapés

Nutritional value per serving:

Serving size: 1 of 8 servings
Calories 144, total fat 9 G., saturated fats 3 G., proteins 11 G., carbohydrates 4 G., fiber 1 G., cholesterol 279 mg, sodium 231 mg, sugar 1 G.

These vibrant deviled eggs will be a true highlight of your holiday table. To spice them up, you'll need beetroot hummus, pickled beets, and beetroot horseradish. They'll be not only beautiful but delicious too!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

12 large eggs
2/3 tbsp. beet hummus
2 tbsp chopped pickled beets + extra for serving
Beetroot horseradish, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggs, beet, hummus

Cooking the dish according to the recipe:

Place the eggs in a wide saucepan, cover with cold water to a depth of 2.5 cm, and bring to a boil. Reduce the heat to medium and simmer for 10 minutes.
Drain the eggs and run them under cold running water to cool. Peel and halve the eggs lengthwise. Place the yolks in a food processor and blend with the hummus and beetroot, seasoning with salt and pepper to taste.