Stuffed Eggs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 252 cal. | (12 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 0.7 g | (2 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 45.7 μg | (76 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 21.9 μg | (49 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 302 mg | (8 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 18 mg | (6 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 9.5 g | |||
| Uric acid | 16 mg | |||
| Cholesterol | 359 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the eggs
- 6 hard-boiled eggs
- 150 grams Crème fraiche
- salt
- freshly ground peppers
- For the fillings
- 1 bunch parsley
- 1 tsp lemon juice
- 1 Tbsp vegetable oil
- 1 Tomato
- 1 tsp Tomato paste
- 1 Tbsp Ketchup
- 1 tsp Mustard
- ½ tsp Curry powder
- ½ bunch Chives
Preparation steps
For the eggs, peel and cut them in half lengthwise (in a jagged pattern if desired).
Carefully release the yolks and mix together with the crème fraîche until smooth. Season with salt and pepper.
Divide the yolk cream into 3 portions and cut the bottoms of the egg halves slightly so they are flat.
For the fillings, rinse the parsley, shake dry, chop finely and mix thoroughly with the lemon juice, the oil and 1/3 of the yolk cream.
Spoon the mixture into a pastry bag with a large star nozzle and squeeze into 4 egg halves.
Rinse the tomatoes, cut in half, remove the seeds and chop very finely. Mix with 1/3 of the egg yolk cream, the tomato paste and the ketchup and fill another 4 egg halves with the mixture.
Mix the remaining yolk cream with the mustard and curry powder. Rinse the chives, shake dry and chop into thin rings. Mix with the curry-mustard cream and fill the remaining egg halves.
Serve the eggs garnished with slices of radish, olives and cherry tomatoes and showered with herbs.
