Stuffed eggs with beetroot
Ingredients:
6 eggs
3 tablespoons of grated cooked VERA beetroot
3 tablespoons of mayonnaise
1–2 teaspoons of horseradish
parsley and chives
salt
freshly ground black pepper
Preparation:
Hard-boil the eggs, pour cold water over them and leave them to cool. Peel them, cut them in half and scoop the yolks into a bowl. Add the grated VERA beetroot, mayonnaise, horseradish and finely chopped chives and parsley. Mix everything together thoroughly and season with salt and pepper. Transfer the mixture to a piping bag and fill the egg halves.
Finally, sprinkle with chives.
