Absolutely delicious and very festive appetizer, which also happens to be healthy and super easy to make.
Some will say this is a typical easter recipe and actually it can very well be one, but I like deviled eggs any time of the year. Like any other egg dish, deviled eggs are never out of fashion and can be so versatile! Just think of it – deviled eggs with truffled mayo, or filled with wasabi and avocado paste, or topped with caviar or salmon… yum! not to mention that they look so cute! beetroot version, in my opinion, runs the beauty show 🙂
The trickiest part of the whole recipe is to make sure that the eggs are hard-boiled and peel easily. The rest of the magic is done by your blender.
- 1 medium boiled or baked beetroot
- 3 hard-boiled eggs
- 1 tablespoon of sunflower seeds
- 1 tablespoon of pine nuts
- 1 teaspoon of lemon juice
- 1 teaspoon of dijon mustard
- 1 medium garlic clove
- 1/2 teaspoon of sea salt
- freshly ground pepper to taste
- 1 tablespoon of olive oil
- On the dry pan, roast pine nuts and sunflower seeds until frangnant and slightly braun.
- Peel the eggs and cut in half lengthways. Separate the yolks. Save one half of a yolk and several pine nuts for decoration.
- In blender combine the yolks with the beetroot and the rest of ingredients and puree until smooth.
- Fill the egg halves with the beetroot paste, decorate with little pieces of egg yellow, several pine nuts, and freshly ground pepper.