Deviled Eggs with Four Fillings

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Deviled Eggs with Four Fillings
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Health Score:
8,0 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 50 min.
Ready in
Calories:
275
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie275 kcal(13 %)
Protein22.24 g(23 %)
Fat17.4 g(15 %)
Carbohydrates2.99 g(2 %)
Sugar added0 g(0 %)
Roughage0.37 g(1 %)
Vitamin A352.06 mg(44,008 %)
Vitamin D3.59 μg(18 %)
Vitamin E9.19 mg(77 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.59 mg(54 %)
Niacin3.8 mg(32 %)
Vitamin B₆0.14 mg(10 %)
Folate84.66 μg(28 %)
Pantothenic acid0.53 mg(9 %)
Biotin0.3 μg(1 %)
Vitamin B₁₂5.01 μg(167 %)
Vitamin C1.88 mg(2 %)
Potassium258.59 mg(6 %)
Calcium82.64 mg(8 %)
Magnesium13.97 mg(5 %)
Iron0.48 mg(3 %)
Iodine106.8 μg(53 %)
Zinc0.38 mg(5 %)
Saturated fatty acids7.14 g
Cholesterol359.49 mg

Ingredients

for
8
Ingredients
8 eggs
For the Beet Filling
40 grams cooked Beets (tinned or jarred)
2 Tbsps sour Whipped cream
1 generous pinch freshly chopped thyme
Horseradish (jarred)
salt
thyme (for garnish)
For the Turmeric Filling
50 grams cream cheese
1 generous pinch ground Turmeric
salt
cayenne pepper
peppercorns (for garnish)
For the Dill and Cheese Filling
2 Tbsps grated Cheese (such as Gouda)
3 Tbsps Quark
1 Tbsp freshly chopped Dill (plus addiitonal for garnish)
salt
sharp Mustard
freshly ground black peppers
For the Smoked Salmon Filling
60 grams Smoked salmon
1 Tbsp Horseradish cream (jarred)
lemon juice
freshly ground white peppers
Trout roe (for garnish)
How healthy are the main ingredients?
cream cheeseWhipped creamDillthymeeggHorseradish

Preparation steps

1.

Hard cook the eggs and peel. Slice off the top of the white (cut a plain slice or a zig-zag cut, as desired). Carefully pop out the yolks and chop the yolks together with the white that was cut away. Divide this mixture evenly among four separate bowls.

2.

For the beet filling: Chop the beet very fine and mix into one of the bowls of chopped yolk mixture along with the sour cream and the thyme. Season to taste with horseradish and salt. Spoon this mixture into 2 eggs. Garnish thyme.

3.

For turmeric filling: Mix the cream cheese and turmeric into the second bowl of chopped yolks. Season with salt and cayenne. Spoon this mixture into 2 eggs. Garnish with pink peppercorns.

4.

For the dill and cheese filling: Mix the cheese, quark, and dill into the third bowl of chopped yolks. Season with salt, mustard. and pepper. Spoon this mixture into 2 eggs. Garnish with dill.

5.

For the smoked salmon filling: Chop the smoked salmon very fine and mix into the fourth bowl of chopped yolk mixture along with the horseradish cream. Season to taste with lemon juice and pepper. Spoon this mixture into 2 eggs. Garnish with trout roe.

6.

Serve the eggs immediately.

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