• Vedrana

Deviled eggs

Boiled eggs are a super nutritious meal and if you want them to be more interesting, make deviled eggs. One of the filling option is beet root and homemade kefir cream cheese.

  • 8 eggs

  • 1 medium beet root

  • 1 tablespoon of olive oil

  • 100 g of cream cheese (I used homemade kefir cheese)

  • pinch of Himalayan sea salt

  • 5 leaves of fresh basil

5 branches of lemon thyme

Preparation steps:
  • Cut beet into smaller pieces, sprinkle with olive oil and salt. Bake in oven in baking paper at 180 ºC until softened (about 30 min, depending on the oven).

  • While the beet is baking, boil hard eggs, put them in a bowl with cold water. Once the eggs have cooled completely, peel them and slice in half lengthwise. Remove the yolk and place the egg whites on a plate.

  • With Nutribullet blend egg yolks, beet, cheese, salt and herbs.

  • Add a portion of the deviled egg mixture back into the hole of each egg white.

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