Beetroot and Smoked Salmon Eggs

Name: Beetroot and Smoked Salmon Eggs
Yield: 16
Ingredients: 8 pieces Egg (8 Lodge Farms large free range eggs); 100 g Beetroot Hummus (100g Deli Originals Fresh beetroot hommus); 100 g Smoked Salmon (100g The Fishmonger smoked salmon); ¼ piece Red Onion (¼ small red onion, very finely sliced); ½ piece Persian Cucumber (½ Lebanese cucumber, halved and thinly sliced); 1 tbsp Dill (1 tbsp fresh dill, chopped)

Servings16

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Dairy Free
Pescatarian
Halal

Steps

1Cook the eggs in a saucepan of boiling water for 12 minutes or until hard boiled. Cool under running cold water. Remove shells, cover and chill in fridge.
2Slice eggs in halves and remove the yolks. Place the yolks in a mixing bowl and add the beetroot hommus. Mash together, with a fork, until combined.
3Spoon a generous amount of the mixture onto the egg whites, filling the indentation left by the yolk. Top with pieces of smoked salmon, red onion and cucumber.
4Garnish each piece with small dill fronds. Refrigerate until ready to serve.

Nutrition

Calories: 55kcal
Protein: 4g
Carbs: 1g
Fat: 3g
Fiber: 0g
Sugar: 0g

Estimated from the ingredient list.

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Questions

How long does beetroot and smoked salmon eggs take to make?

About 0 minutes from start to finish, including prep.

How many people does this recipe serve?

It serves 16 as written. Use the servings control to scale every ingredient up or down.

Can I change the ingredients?

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