Deviled Eggs with Four Fillings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 275 cal. | (13 %) | ||
| Protein | 22.24 g | (23 %) | ||
| Fat | 17.4 g | (15 %) | ||
| Carbohydrates | 2.99 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.37 g | (1 %) |
| Vitamin A | 352.06 mg | (44,008 %) | ||
| Vitamin D | 3.59 μg | (18 %) | ||
| Vitamin E | 9.19 mg | (77 %) | ||
| Vitamin B₁ | 0.08 mg | (8 %) | ||
| Vitamin B₂ | 0.59 mg | (54 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.14 mg | (10 %) | ||
| Folate | 84.66 μg | (28 %) | ||
| Pantothenic acid | 0.53 mg | (9 %) | ||
| Biotin | 0.3 μg | (1 %) | ||
| Vitamin B₁₂ | 5.01 μg | (167 %) | ||
| Vitamin C | 1.88 mg | (2 %) | ||
| Potassium | 258.59 mg | (6 %) | ||
| Calcium | 82.64 mg | (8 %) | ||
| Magnesium | 13.97 mg | (5 %) | ||
| Iron | 0.48 mg | (3 %) | ||
| Iodine | 106.8 μg | (53 %) | ||
| Zinc | 0.38 mg | (5 %) | ||
| Saturated fatty acids | 7.14 g | |||
| Cholesterol | 359.49 mg |
Ingredients
- 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)
Preparation steps
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.
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.
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.
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.
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.
Serve the eggs immediately.
