Deviled Eggs with Beetroot puree

Ingredients

• 200 g Beetroot, cooked
• 6 pcs Egg, whole
• 1 tbsp Mustard
• 1 tbsp Fresh lemon juice
• 2 g Salt and freshly ground black pepper to taste

Method

1. Let the boiled beets cool in their skin. Peel and dice them afterward.
2. Boil the eggs, let them cool, carefully remove the shells, cut them in half, and remove the yolks.
3. Puree the egg yolks with 4 half egg whites and the beets. Season with mustard, lemon juice, salt, and pepper to taste.
4. Fill the 8 egg white halves with the beet cream.
5. Enjoy