Beetroot-stuffed eggs

    For those who love the traditional Russian herring dishes – try these hard-boiled eggs stuffed with beetroot and herring.

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    Serves: 4 

    • 4 eggs
    • 2 fresh beetroot, cooked, peeled and grated
    • 1/2 onion, finely chopped
    • 50g herring, salted and finely chopped
    • 2 tablespoons mayonnaise

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Place the eggs in a saucepan with enough room for the eggs to move and enough cold water to cover them by a couple of centimetres. Once the water is boiling, start timing the eggs. Cook for nine minutes to achieve hard-boiled eggs.
    2. Drain and cover the eggs with cold water until they are cool enough to handle; peel.
    3. Halve the eggs and place the yolks in a bowl; mash the yolks with a fork.
    4. Combine the grated beetroot, onion, mashed yolks and chopped herring. Toss with mayonnaise.
    5. Fill the egg white halves with the mixture.

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