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231 kcal
20 min.
Eggs Stuffed with Beetroot Paste and Goat Cheese

Recipe for Eggs Stuffed with Beetroot Paste and Goat Cheese

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x portion

NaN g

231 kcal

x g

1 kcal

230.7
Calories
19.6g
Prot.
16.0g
Fat
2.5g
Carbs

Ingredients (servings):

3

Converted ingredients are going to appear on the shopping list

  • Eggs chicken6× portion (360 g)
  • Beetroot, boiled in salted water0.5× piece (70 g)
  • Goat Cheese2.5× slice (50 g)
  • Chives, fresh2× tablespoon (10 g)
  • Salt4× pinch (2 g)
  • Pepper, black0.5× pinch (0.5 g)
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How to make Eggs Stuffed with Beetroot Paste and Goat Cheese

  1. 1. Boil the eggs until hard (about 7 minutes from the moment the water starts boiling). After this time, pour cold water over the eggs and leave them to cool.

  2. 2. Peel the eggs and cut them in half. Remove the yolks and place them in a blender with the diced beetroot, spreadable goat cheese, salt, and pepper. Blend until smooth. Refrigerate the paste for an hour.

  3. 3. Transfer the paste to a piping bag and fill the egg halves. If you don't mind a less aesthetic look, you can skip this step and simply spoon the cream onto the eggs.

  4. 4. Garnish the eggs with chopped chives.

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