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.
Ingredients:
- 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.
