Beetroot stuffed eggs

Name: Beetroot stuffed eggs
Prep time: 30 min
Total time: 30 min
Ingredients: 8 pcs Egg; 100 g Beetroot; 2 pcs Garlic; Ground coriander, to taste; Paprika, to taste; 1 tbsp Apple cider vinegar; 15 g Greek yogurt; Salt, to taste; Ground black pepper, to taste; Parsley, to taste

Egg halves with a pink filling of yolks, beetroot and Greek yogurt.

Per serving: 190 kcal
Time: 30 min
Servings: 4

Protein, fat and carbs per serving

Protein: 15 g 31% of calories
Fat: 13 g 61% of calories
Carbs: 4 g 8% of calories

The share is how many calories each macronutrient supplies: protein and carbs at 4 kcal per gram, fat at 9.

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Ingredients

for 4 servings

Egg 8 pcs
Beetroot 100 g
Garlic 2 pcs
Ground coriander to taste
Paprika to taste
Apple cider vinegar 1 tbsp
Greek yogurt 15 g
Salt to taste
Ground black pepper to taste
Parsley optional to taste

Method

Boil the beetroot until soft and let it cool. Hard-boil the eggs, cool and peel them.
Halve the eggs and take out the yolks. Grate the beetroot finely and crush the garlic.
Mash the yolks with a fork and mix with the beetroot, garlic, coriander, paprika, vinegar and yogurt. Season with salt and pepper.
Fill the whites with the mixture, chill for 15–20 minutes and sprinkle with herbs.