Beetroot and Smoked Salmon Eggs Recipe

How to make Beetroot and Smoked Salmon Eggs


  1. Cook 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.
  2. Slice 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.
  3. Spoon 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. Garnish each piece with small dill fronds.
  4. Refrigerate until ready to serve.