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
- Cook the eggs in a saucepan for 10 minutes once the water has started boiling.
- Mayonnaise: Separate the egg yolk, add the salt, pepper, and mustard, whisk, and gradually add the oil until it is completely absorbed.
- Peel and dice the beet and mix with a spoonful of fromage blanc.
- Cut the celery and cucumber into small sticks and spread them over the sprouts.
- 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.
- 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
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