Eggs stuffed with beets and nuts, a bright appetizer for your New Year's table.
Cooking time 30 minutes
Eggs 4-5 pcs
Beets (small) 2-3 pcs
Cheese 50 g
Mayonnaise 2 tbsp l.
Walnuts (chopped) 1 tbsp. l.
Salt to taste
Boil eggs and beets until tender, cool and peel.
Halve the eggs and remove the yolks.
In a bowl, combine grated yolks and grated cheese.
Add shredded beets, mayonnaise and pressed garlic.
Stir the filling. Salt to taste.
Stuff the egg halves and sprinkle with chopped walnuts on top. Put on a dish. Cool slightly in the refrigerator.
Eggs stuffed with beets and nuts are ready. Can be served to the New Year's table.
Bon appetit! Happy New Year!