We are searching data for your request:
Forums and discussions:
Manuals and reference books:
Data from registers:
Upon completion, a link will appear to access the found materials.
Ingredients for Cooking Beetroot Stuffed Eggs
- Eggs (boiled) 6 pieces
- Beets 1 piece
- Parmesan cheese 25-30 grams
- Mayonnaise 2 tablespoons
- Salt to taste
- Pepper to taste
- Main ingredients: Beets, Eggs
- Serving 6 servings
Foil, blender, kitchen knife, teaspoon.
Step 1: bake the beets.
Rinse beets thoroughly, dry, wrap in foil and send to preheated 180 degrees the oven. Bake it around 40-50 minutes, depending on the size. But you can always pierce the beets with a knife and check how ready it is.
Step 2: prepare the beetroot filling.
Cool and peel the beets, cut them into slices and send to a blender, adding egg yolks to it.
Shuffle all together until smooth.
Add the grated cheese and mayonnaise, salt to taste (this is optional) and pepper. Mix everything well to get a homogeneous mass.
Step 3: we stuff the eggs with beets.
Spread the resulting beetroot mass in egg whites, decorate them on top with cheese or a slice of slightly salted herring. You can add greens, and serve a delicious snack to the table.
Step 4: serve the eggs stuffed with beets.
Serve the beetroot eggs as a snack. You and your guests will appreciate the dish, that's for sure. You can cook immediately more, it will not disappear for sure.
Enjoy your meal!