EatSmarter exclusive recipe

Deviled Eggswith Herbs and Caviar

Deviled Eggs - Deviled Eggs - Never goes out of fashion and is on every appetizer menu—eggs with a delicious filling
Deviled Eggs - Never goes out of fashion and is on every appetizer menu—eggs with a delicious filling

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Calories:144 kcal
Difficulty:easy
Preparation:35 min
Ready in:35 min
Low-sugar
low-carb
Vegetarian
Vitamin-rich
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1 serving contains (Percentage of daily recommendation)
Calories144 kcal(7%)
Protein9 g(18%)
Fat10 g(13%)
Carbohydrates3 g(1%)
Added Sugar0 g(0%)
Roughage0 g(0%)

Recipe development: EAT SMARTER

Ingredients

For servings

8Egg
2 ouncesGherkin (from a jar)
2 sprigsDill
2 sprigsTarragon
½ bunchesChives
4 ouncesMayonnaise
3 ouncesQuark
1 teaspoonground paprika (sweet)
Salt
Pepper
4 teaspoonsVegetarian caviar (or caviar of choice)
Dill (for garnish)
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Kitchen Utensils

1 Pot, 1 Small bowl, 1 Cutting board, 1 Small knife, 1 Teaspoon, 1 Fine-mesh sieve, 1 Piping bag

Directions

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1 Pierce the eggs and cook in boiling water until hard boiled, 9-10 minutes.
2 Allow to cool completely. Peel eggs and cut in half lengthwise.
3 Gently remove yolks from the egg whites and pass through a sieve into a bowl (optionally, set aside some of the egg yolks for garnish).
4 Drain gherkins and finely dice. Chop dill, tarragon and chives finely and combine with gherkins.
5 Add mayonnaise, quark, paprika, herbs and salt and pepper to taste to the egg yolks and stir until smooth.
6 Pour the mixture into a piping bag with a star tip and pipe into egg halves. Garnish with a little caviar, reserved egg yolk and dill and serve immediately.
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