Boiled Eggs with Dips

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Boiled Eggs with Dips
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Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
391
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie391 cal.(19 %)
Protein22 g(22 %)
Fat29 g(25 %)
Carbohydrates9 g(6 %)
Sugar added0 g(0 %)
Roughage1.3 g(4 %)
Vitamin A0.6 mg(75 %)
Vitamin D4.8 μg(24 %)
Vitamin E4.4 mg(37 %)
Vitamin K20.4 μg(34 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.8 mg(73 %)
Niacin6.3 mg(53 %)
Vitamin B₆0.2 mg(14 %)
Folate155 μg(52 %)
Pantothenic acid2.8 mg(47 %)
Biotin43 μg(96 %)
Vitamin B₁₂3.1 μg(103 %)
Vitamin C6 mg(6 %)
Potassium413 mg(10 %)
Calcium132 mg(13 %)
Magnesium32 mg(11 %)
Iron3.6 mg(24 %)
Iodine21 μg(11 %)
Zinc2.8 mg(35 %)
Saturated fatty acids13.8 g
Uric acid23 mg
Cholesterol696 mg
Complete sugar6 g

Ingredients

for
4
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
How healthy are the main ingredients?
HorseradishSunflower seedminteggsaltCaraway

Preparation steps

1.

Cook the eggs according to preference. Between 5-10 minutes for soft or hard. Rinse and allow to cool.

2.

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.

3.

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.

4.

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.

5.

Cut the eggs at will (such as in a jagged pattern) and spoon 1 teaspoon of dip into each one.

Serve chilled.