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🍽️ Boiled eggs with three different dips

391 kcal · 30 min · 4 servings

Boiled eggs with three different dips Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Boil the eggs in water. Cook them for 5 to 10 minutes. Choose the time according to your preference. 5 minutes results in soft-boiled eggs. 10 minutes results in hard-boiled eggs.
  2. 2. Take the eggs out of the pot. Rinse them immediately with cold water. This is called shocking. Then let the eggs cool down completely.
  3. 3. Take the crème fraîche. Add salt. Add lemon juice. Stir the mixture until creamy.
  4. 4. Take half of the crème fraîche mixture. Take the horseradish. Mix both well.
  5. 5. Season the first dip with salt. Set the dip aside.
  6. 6. Take the beetroot. Let it drain. Cut the beetroot into small cubes.
  7. 7. Take the sunflower seeds. Puree the beetroot cubes and the seeds together.
  8. 8. Take the remaining crème fraîche mixture. Stir it into the beetroot mixture.
  9. 9. Season the beetroot with salt. Add cumin. Add pepper. Season everything well.
  10. 10. Fill the beetroot into a small bowl. Set it aside.
  11. 11. Boil water with salt. Add the peas to the boiling water. Cook the peas for 3 to 5 minutes. They should still be firm to the bite.
  12. 12. Season the peas. Let them drain.
  13. 13. Take the remaining crème fraîche. Take the mint. Puree the peas with the crème fraîche and the mint.
  14. 14. Season the peas with salt. Season them with pepper.
  15. 15. Fill the peas into a small bowl. Set it aside.
  16. 16. Cut the boiled eggs. Cut them as you like. For example, in a zigzag pattern.
  17. 17. Add 1 teaspoon of the dips to the eggs.

Nutrition per serving