Eggs stuffed with beetroot and herring

White egg halves filled with bright beetroot filling will decorate any table with their spectacular appearance. Stuffed eggs with beets and herring are prepared quickly and without much hassle, but they turn out delicious and beautiful.

Ingredients

• Large eggs (boiled) - 6 pcs.
• Lightly salted herring fillet - 60 g
• Beets (boiled) - 80 g
• Green onions - 2 pcs. (taste)
• Mayonnaise - 2 tbsp. spoons
• Salt to taste
• Ground black pepper - to taste
• Fresh greens - for serving and garnishing

Directions

1. Prepare all the necessary products. Boil small beets in advance, cool and peel. Cook eggs hard-boiled, cool.
2. Peel and cut the eggs lengthwise.
3. Carefully remove the egg yolks and fold them separately.
4. Chop the salted herring fillet and green onion as finely as possible.
5. Grate the boiled beets on a fine grater, lightly squeeze the excess beet juice and place the grated beets in a bowl.
6. Add yolks, herring and green onions to the beets.
7. Add mayonnaise and lightly season the future filling with salt and pepper. Gently with salt, as the herring and mayonnaise are already salty.
8. Mix everything thoroughly until smooth. The filling should be neither dry nor liquid. The average consistency will be just right.
9. Fill the egg halves with the prepared beetroot filling with herring, forming small relief slides on top.
10. Decorate the stuffed eggs with beets and herring with green leaves and place them on a serving plate covered with lettuce leaves.