Ham and Herbs Stuffed Eggs
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
264
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 264 cal. | (13 %) | ||
| Protein | 16.78 g | (17 %) | ||
| Fat | 19.5 g | (17 %) | ||
| Carbohydrates | 1.16 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.29 g | (1 %) |
more nutritional values
| Vitamin A | 307.74 mg | (38,468 %) | ||
| Vitamin D | 3.71 μg | (19 %) | ||
| Vitamin E | 9.36 mg | (78 %) | ||
| Vitamin B₁ | 0.07 mg | (7 %) | ||
| Vitamin B₂ | 0.54 mg | (49 %) | ||
| Niacin | 3.94 mg | (33 %) | ||
| Vitamin B₆ | 0.09 mg | (6 %) | ||
| Folate | 73.61 μg | (25 %) | ||
| Pantothenic acid | 0.28 mg | (5 %) | ||
| Biotin | 0.16 μg | (0 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 0.27 mg | (0 %) | ||
| Potassium | 128.06 mg | (3 %) | ||
| Calcium | 35.63 mg | (4 %) | ||
| Magnesium | 12.28 mg | (4 %) | ||
| Iron | 0.67 mg | (4 %) | ||
| Iodine | 107.4 μg | (54 %) | ||
| Zinc | 0.58 mg | (7 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Cholesterol | 341.21 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the eggs
- 8 eggs
- For the herb stuffing
- 2 Anchovy fillet
- 3 Tbsps Whipped cream
- 1 tsp Horseradish
- 1 Tbsp finely chopped Fresh herbs ( such as Watercress, dill, chives, chervil)
- For the ham stuffing
- 50 grams cooked ham
- 3 Tbsps Mayonnaise
- 1 tsp sharp Mustard
- ground paprika
- salt
- For garnishing
- Cress
- colorful Bell pepper
Preparation steps
1.
Hard boil the eggs. Peel and halve. Remove the yolks and strain through a sieve. Rinse the anchovies with cold water and finely chop.
For the herb filling: Mix 4 egg yolks with the heavy cream until smooth, stir in the horseradish and herbs. Fill a piping bag with the cream mixture and pipe some of the mixture into the the egg white halves of 4 eggs. Garnish with watercress.
2.
For the ham filling: Chop the ham finely or puree in a blender. Mix the yolks with mayonnaise and mustard until creamy. Add the ham and season with paprika and salt. Fill a piping bag with the ham mixture and fill the remaining egg white halves. Garnish with strips of bell peppers.
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