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Deviled eggs with beets and sprouts

Savory recipes Spring Summer Fall Winter 30 minutes to 1 hour Végétarienne Easy Casserole
Prep time
25 minutes
Cooking time
12 minutes
Serves
4 people
Deviled eggs with a twist!

Method

  1. Cook the eggs in a saucepan for 10 minutes once the water has started boiling.
  2. Mayonnaise: Separate the egg yolk, add the salt, pepper, and mustard, whisk, and gradually add the oil until it is completely absorbed.
  3. Peel and dice the beet and mix with a spoonful of fromage blanc.
  4. Cut the celery and cucumber into small sticks and spread them over the sprouts.
  5. Cut the eggs in half and remove the yolks. Mash the yolks with a fork, gently add the beets, and fill the egg white halves.
  6. Arrange over some fresh sprouts and enjoy!

Ingredients

For the eggs:
  • 4 eggs
  • 2 tbsp fromage blanc
  • 1 small beet
  • 1/4 cucumber
  • 1 handful of sprouts
  • 1 stalk of celery
  • 2 tbsp balsamic vinegar

 

For the mayonnaise:
  • 1 egg yolk
  • 1 tbsp mustard
  • 25 cl (1 cup) oil
  • Salt, pepper
  • 1 tbsp vinegar

Utensil

Saucepan

Saucepan

Why use a saucepan?

Sitram saucepans are versatile utensils fit for many preparations (soups, pasta, rice and sauces to name a few)

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