Deviled Eggs with Cress
Deviled eggs with cress - Nice and spicy and perfect for Easter brunch.
Healthy, because
Even smarter
Nutritional values
Cresses such as garden, winter and watercress are rich in minerals and provide a lot of beta-carotene (provitamin A) and vitamin C.
For those who like it spicier: Instead of cow's milk try using goat's milk variety of yogurt!
(Percentage of daily recommendation)
| Calorie | 98 cal. | (5 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.2 g | (1 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 8.8 μg | (15 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 15.1 μg | (34 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 157 mg | (4 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 12 mg | (4 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 4 mg | |||
| Cholesterol | 199 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 10 eggs
- 1 shallot
- ½ oz Chives (0.5 Bunch)
- 6 ozs plain Greek yogurt
- 6 ozs cream cheese
- 1 pinch ground paprika
- salt
- peppers
- 2 Cress
- 3 ozs Sour cream
Preparation steps
Hard boil eggs in 8-10 minutes. In the meantime, peel shallot and chop finely. Wash chives, shake dry and cut into fine rolls.
Rinse eggs in cold water, peel, and cut in half lengthwise. Carefully remove egg yolks, place in a bowl, mash finely with a fork, and mix with Greek yogurt and cream cheese. Mix shallot, chives, and 1 pinch of paprika powder into the cream and season with salt and pepper.
Cut cress from the bed. Dip half egg whites with the underside in the sour cream, then dip in the cress and place on a plate or platter. Using an ice cream scoop or small spoons, form small balls from the yolk mixture and place in into the egg halves.
