Lemon Halves Stuffed with Eggs
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
271
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 271 cal. | (13 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 3.1 μg | (16 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 5.1 μg | (9 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 17.8 μg | (40 %) | ||
| Vitamin B₁₂ | 5 μg | (167 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 301 mg | (8 %) | ||
| Calcium | 81 mg | (8 %) | ||
| Magnesium | 26 mg | (9 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 9.2 g | |||
| Uric acid | 53 mg | |||
| Cholesterol | 325 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 lemons
- 4 eggs
- 100 grams Salmon caviar
- 1 onion
- 150 grams Crème fraiche
- 1 Tbsp lemon juice
- 1 Tbsp chopped Dill
- salt
- freshly ground peppers
Preparation steps
1.
Rinse the lemons in hot water, pat dry and cut in half lengthwise. Scoop out the flesh with a small spoon and place the skins in the refrigerator for 30 minutes.
2.
Hard-boil the eggs for about 10 minutes. Cool under cold water, peel and cut in half lengthwise.
Peel and finely chop the onion.
Insert the egg halves into the hollowed-out lemon halves.
3.
Mix the onion with the crème fraîche and lemon juice and stir in the dill. Season with salt and pepper.
4.
Garnish the eggs with caviar and onion-crème.
5.
Alternatively, chop the egg yolks and whites separately and then spoon into the lemon skins decoratively, along with the onion-crème and the caviar.
Serve chilled.
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