Deviled Eggs with Cress
Nutritional values
(Percentage of daily recommendation)
| Calorie | 255 cal. | (12 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1 g | (3 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 18.3 μg | (31 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 87 μg | (29 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 22.1 μg | (49 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 332 mg | (8 %) | ||
| Calcium | 113 mg | (11 %) | ||
| Magnesium | 20 mg | (7 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 9.5 g | |||
| Uric acid | 17 mg | |||
| Cholesterol | 359 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the deviled eggs
- 6 hard-boiled eggs
- 150 grams Crème fraiche
- salt
- freshly ground peppers
- For the filling
- 1 bunch Basil
- 1 tsp lemon juice
- 1 Tbsp vegetable oil
- 1 Tomato
- 1 tsp Tomato paste
- 1 Tbsp Ketchup
- 1 tsp Mustard
- ½ tsp Curry powder
- ½ bunch Chives
- 2 bunches Cress (or mixed herbs)
Preparation steps
For the deviled eggs: Peel the eggs and cut in half lengthwise. Carefully remove the egg yolks, mash with the crème fraîche until smooth and then season with salt and pepper. Divide into 3 portions.
For the basil filling: Rinse the basil, shake dry, finely chop the leaves and mix with the lemon juice and oil into 1 portion of egg yolks.
Transfer to a pastry bag fitted with a large star tip and pipe into 4 egg halves.
For the tomato filling: Rinse the tomatoes, cut in half, remove the seeds and chop very finely. Mix the tomato paste and ketchup into the second portion of egg yolks, transfer to a piping bag and pipe into 4 egg halves. Sprinkle with diced tomatoes.
For the curry filling: Mix the remaining egg yolks with the mustard and curry powder. Rinse the chives, shake dry and cut into thin rings. Mix into the curry mixture and then transfer to a piping bag and pipe into the remaining egg halves.
Rinse the cress, shake dry, chop the leaves coarsely and arrange on a serving platter. Arrange the deviled eggs on top.
