Filled Eggs
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
452
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 452 cal. | (22 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 3.5 μg | (18 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 30.3 μg | (51 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 102 μg | (34 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 30.9 μg | (69 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 479 mg | (12 %) | ||
| Calcium | 92 mg | (9 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 16.6 g | |||
| Uric acid | 8 mg | |||
| Cholesterol | 504 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 eggs (hardboiled)
- 4 Tbsps Mayonnaise
- 1 Tbsp chopped Chives
- ½ tsp paprika
- 4 Tbsps cream cheese
- 2 Tbsps Caper
- 1 Avocado
- lemon juice (from one lemon)
- 4 drops Tabasco sauce
Preparation steps
1.
Cut the eggs in half and carefully scoop out the yolks. Mix the yolks with the mayonnaise, chives and paprika, season with salt and pepper and pipe into the cavities of eight of the egg halves.
2.
Beat the cream cheese until smooth, mix in the capers and season with salt and pepper. Spoon into the cavities of four of the egg halves.
3.
Beat the avocado flesh until smooth, add the lemon juice and tabasco and season with salt and pepper. Pipe into the cavities of the remaining eggs.
