Boil the beets for 40-60 minutes, until soft. Eggs put into cold water, pour 1 tsp. of salt, put on medium heat and wait 15 minutes, then drain off hot water, fill with cold water and allow to cool for about 15 minutes. Eggs cleaned from the shell, cut in half, take out yolks into a separate bowl. The yolks, mash well with a fork, add the herring caviar and 1-2 tbsp of mayonnaise, mix well. The finished beetroot peel and grate it to cool a bit.

Chop the spring onion finely and put in each half of the egg.

On the bow to lay out caviar a lot, I squeezed the confectionery syringe. Meanwhile, the beets were supposed to cool, add 1 tablespoon of mayonnaise and gently blend them.

Beet mass spread caviar on top, decorate with sprigs of dill and served to the table! Bon appetit!