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Deviled eggs

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.


  • 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.