Boiled Eggs with Dips
Nutritional values
(Percentage of daily recommendation)
| Calorie | 391 cal. | (19 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 4.8 μg | (24 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 20.4 μg | (34 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 155 μg | (52 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 43 μg | (96 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 413 mg | (10 %) | ||
| Calcium | 132 mg | (13 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 13.8 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 696 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 12 eggs
- 200 grams Crème fraiche
- salt
- 1 tsp lemon juice
- 1 tsp freshly grated Horseradish
- 50 grams Beets (cooked)
- 1 tsp Sunflower seed
- 1 pinch ground Caraway
- peppers
- 50 grams Peas (frozen)
- 1 tsp finely chopped mint
Preparation steps
Cook the eggs according to preference. Between 5-10 minutes for soft or hard. Rinse and allow to cool.
Mix the crème fraîche with salt and lemon juice until creamy.
For the first dip, remove half the crème fraîche and stir into the horseradish. Season with salt and set aside.
For the second dip, drain and dice the beetroot and purée with the sunflower seeds. Mix with about half of the remaining crème fraîche and season with salt, caraway and pepper. Transfer to a bowl and set aside.
For the third dip, cook the peas in salted water for 3-5 minutes until al dente. Season to taste, drain and mash with the remaining crème fraîche and the mint. Season with salt and pepper and transfer to a bowl.
Cut the eggs at will (such as in a jagged pattern) and spoon 1 teaspoon of dip into each one.
Serve chilled.
