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.
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
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.