Stuffed eggs with beetroot cream

Name: Stuffed eggs with beetroot cream
Cook time: 30 min
Total time: 30 min
Yield: 10
Ingredients: 10 Eggs (Gr. M); 2 TABLESPOONS Mayonnaise; 50 g Double cream cheese; 3-4 Tbsp Beetroot juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 75 g smoked trout fillet; 100 g Smoked salmon; 1 jar (50 g) Trout caviar; 7-10 Tbsp Dill or organic lime for garnishing

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 10

10 Eggs (Gr. M)
2 TABLESPOONS Mayonnaise
50 g Double cream cheese
3-4 Tbsp Beetroot juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
75 g smoked trout fillet
100 g Smoked salmon
1 jar (50 g) Trout caviar
7-10 Tbsp Dill or organic lime for garnishing

Directions

1
Boil the eggs hard for about 10 minutes. Quench, peel and let them cool down. Halve the eggs, remove the yolk and place in a bowl. Crush them finely with a fork. Stir with mayonnaise, cream cheese and beetroot juice until smooth. Season with salt, pepper and 1 pinch of sugar.
2
Spread the cream with a teaspoon into the egg halves. Cut the trout fillet and salmon into small pieces. Cover eggs with trout, salmon or caviar. Garnish as desired with dill and lime.