What to do
- Add the eggs to a saucepan and cover with a couple inches of water. Cover and bring to a full boil on the stove top. Reduce heat slightly, but keep a at a full boil for 10 minutes. While eggs are cooking, prepare an ice bath by adding ice and cold water to a large bowl. Once finished cooking, transfer eggs using a slotted spoon to the ice bath. Allow eggs to chill for 10-15 minutes, until completely cold. Add more ice if necessary.
- Peel the hardboiled eggs and slice them in half length-wise. Scoop out the yolks, set aside the whites on a plate, and add yolks to a food processor along with the remaining ingredients. Process the mixture until creamy. Taste for flavor and add sea salt and/or more seasoning to taste.
- Scoop generous amounts of the beet-egg mixture into the holes of the egg whites. Top with micro greens and freshly cracked black pepper. Serve immediately, or refrigerate until ready to serve.
What you’ll Need
2 Love Beets Organic Cooked Beets, chopped
1/4 mayonnaise, veganaise, or Greek yogurt
1 clove garlic, minced
1/2 teaspoon sea salt
1/4 teaspoon paprika
1/4 teaspoon ground cumin
Microgreens (for serving)