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Smokey's stuffed eggs with beetroot

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Ingredients for 6 servings:

  • 6 large eggs, hard-boiled
  • 1 small beetroot, cooked, peeled
  • 1 small red onion, finely chopped
  • 1 tbsp parsley, flat, finely chopped
  • 2 tbsp oil
  • 2 tbsp cream
  • 1 tbsp Balsamic vinegar bianco
  • ½ tsp mustard
  • Salt and pepper from the mill

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Variety on the Easter table or buffet

Halve the eggs lengthwise, remove the yolks, and place them in a bowl. Mix thoroughly with the vinegar, oil, mustard, cream, and spices. Cut the beetroot into tiny cubes and mix with the egg yolk mixture along with the onions and parsley. Then, using a teaspoon, fill the egg whites with this mixture.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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