Deviled Eggs with Beets and Capers
Deviled Eggs with Beets and Capers - These colorful appetizers are always well received.
Healthy, because
Even smarter
Nutritional values
Abundant beta-carotene from spinach ensures that harmful free radicals are neutralized. As a vitamin A precursor, the antioxidant is also essential for bone, cartilage, and dental health. Garden cress contains the B vitamin folic acid, which plays an essential role in growth, cell division, and the formation of blood cells.
Stuffed eggs with capers are a must at the Easter brunch buffet and a colorful variation on the classic.
(Percentage of daily recommendation)
| Calorie | 224 cal. | (11 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 0.2 g | (1 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 11.5 μg | (19 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.12 mg | (9 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 15.6 μg | (35 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 160 mg | (4 %) | ||
| Calcium | 70 mg | (7 %) | ||
| Magnesium | 15 mg | (5 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 9 g | |||
| Uric acid | 6 mg | |||
| Cholesterol | 248 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 4 eggs
- 3 tsps Caper
- 1 Tbsp Mustard
- 2 Tbsps low fat Sour cream
- 2 Tbsps Beet juice
- 1 tsp balsamic vinegar
- ½ tsp honey
- salt
- peppers
- 1 handful Baby spinach (à 5 g)
- 4 ozs cream cheese
- 1 Tbsp olive oil
- 2 sheets Romaine lettuce
- 1 Tbsp garden cress
- 1 handful Edible flowers (optional garnish)
Kitchen utensils
Preparation steps
Hard boil eggs in boiling water for about 7 minutes and quench with cold water. Peel eggs, cut in half lengthwise and scrape yolks into a bowl. Set aside 8 capers, finely chop remaining capers and add to egg yolks. Add mustard, sour cream, beet juice, vinegar and honey and whisk until creamy. Season to taste with salt and pepper.
Sort spinach, wash and spin dry. Finely chop cream cheese in a blitz chopper with spinach, 1 pinch of salt, and olive oil, and season to taste. Fill egg halves with the beet cream. Wash lettuce leaves, shake dry, cut into strips, lay out on a platter, and place stuffed eggs with capers on top.
Spread some of the spinach cream on each of the beet cream and top the eggs with cress and 1 caper. Sprinkle everything with pepper and serve stuffed eggs with capers garnished with edible flowers as desired. Serve with remaining bowls of the beet cream and spinach cream separately on the side.
