Hard‑Boiled Eggs with Capers

Ingredients

• 4 eggs
• 3 tsp capers (5 g; jarred)
• 1 tbsp mustard
• 2 tbsp sour cream (15 g; 24% fat)
• 2 tbsp beetroot juice
• 1 tsp balsamic vinegar
• 0.5 tsp honey
• Salt
• Pepper
• a handful baby spinach (5 g)
• 120 g cream cheese (45% fat in total)
• 1 tbsp Olive Oil
• 2 romaine leaves
• 1 tbsp garden cress
• a handful edible flowers (5 g) optional

Instructions

1. 1.

   Hard‑boil the eggs for about 7 minutes, then shock them in cold water. Peel and cut each egg lengthwise; scrape out the yolks into a bowl. Set aside 8 capers, finely chop the rest and add to the yolks. Stir in mustard, sour cream, beetroot juice, vinegar, and honey until creamy with a whisk. Season with salt and pepper.

2. 2.

   Wash and dry the spinach. Pulse the cream cheese, spinach, a pinch of salt, and olive oil in a food processor until finely blended; season as desired. Fill each egg half with the red beet mixture. Wash, dry, and cut romaine leaves into strips; arrange on a platter and place the filled eggs atop.

3. 3.

   Spoon a bit of the spinach cream over the red filling and top each egg with cress and one caper. Sprinkle with pepper and serve garnished with extra sauce if desired. Offer remaining red and spinach creams separately for dipping.