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 Eggs Stuffed with Beans and Carrots Recipe
Eggs stuffed with boiled carrots, rice and red beans. Simple, delicious and original. You can cook for every day, for a quick breakfast.
Course Breakfast Lunch, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Snacks Ideas
Cuisine Russian Cuisine
Cook Time 15 minutes
Servings
Ingredients
Course Breakfast Lunch, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Snacks Ideas
Cuisine Russian Cuisine
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. Boil the beans until tender. The cooled beans are passed through a meat grinder. Mix the beans with the boiled rice.
    Boil the beans until tender. The cooled beans are passed through a meat grinder. Mix the beans with the boiled rice.
  2. Peel the boiled carrots and grate them on a coarse grater. Add grated carrots and finely chopped green onions to the total mass. To interfere. Add salt and pepper to taste. Add chopped garlic and a little sour cream. Stir the mass. The filling is ready.
    Peel the boiled carrots and grate them on a coarse grater. Add grated carrots and finely chopped green onions to the total mass. To interfere. Add salt and pepper to taste. Add chopped garlic and a little sour cream. Stir the mass. The filling is ready.
  3. Peel the boiled eggs from the shell and cut into two equal parts. Remove the yolk. If desired, you can add yolk to the filling.
    Peel the boiled eggs from the shell and cut into two equal parts. Remove the yolk. If desired, you can add yolk to the filling.
  4. Fill the egg halves with the filling. Sprinkle with dill and garnish with beans. We serve a snack to the table.
    Fill the egg halves with the filling. Sprinkle with dill and garnish with beans. We serve a snack to the table.
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