Eggs with herring and beetroot for the New Year's table
Composition / ingredients
8
Servings:
Step-by-step cooking
Step 1:
Boil eggs and beets in advance.
Step 2:
Peel the eggs, cut into halves and remove the yolks with a teaspoon.
Step 3:
Grate the parmesan on a fine grater.
Step 4:
Peel the beets and rub them as well.
Step 5:
In a bowl, mix the yolks, cheese, beetroot, crushed garlic clove (optional) and mayonnaise. Mix it up.
Step 6:
Fill the egg halves with the resulting filling.
Step 7:
Spread small pieces of herring on top of the filling and decorate with parsley leaves. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Beetroot - 40 kcal/100g
- Dried beetroot - 278 kcal/100g
- Boiled beets - 49 kcal/100g
- Herring in vegetable oil - 301 kcal/100g
- Herring in sour cream - 97 kcal/100g
- Herring in tomato sauce - 159 kcal/100g
- Hot smoked herring - 215 kcal/100g
- Pickled herring - 192 kcal/100g
- Fresh herring - 161 kcal/100g
- Salted herring - 217 kcal/100g
- Garlic - 143 kcal/100g
- Parsley greens - 45 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Salt - 0 kcal/100g
- Parmesan cheese 45% fat content - 389 kcal/100g
