Stuffed eggs with beetroot

Ingredients:

• 12 large eggs
• 2/3 tbsp. beet hummus
• 2 tbsp chopped pickled beets + extra for serving
• Beetroot horseradish, for serving

Preparation:

1. Place the eggs in a wide saucepan, cover with cold water to a depth of 2.5 cm, and bring to a boil. Reduce the heat to medium and simmer for 10 minutes.
2. Drain the eggs and run them under cold running water to cool. Peel and halve the eggs lengthwise. Place the yolks in a food processor and blend with the hummus and beetroot, seasoning with salt and pepper to taste.
3. Place the filling in the egg whites and top with pickled beets and beetroot horseradish.