Stuffed Eggs

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Stuffed Eggs
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
252
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie252 cal.(12 %)
Protein11 g(11 %)
Fat21 g(18 %)
Carbohydrates6 g(4 %)
Sugar added1 g(4 %)
Roughage0.7 g(2 %)
Vitamin A0.4 mg(50 %)
Vitamin D2.4 μg(12 %)
Vitamin E3.9 mg(33 %)
Vitamin K45.7 μg(76 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin3.4 mg(28 %)
Vitamin B₆0.1 mg(7 %)
Folate81 μg(27 %)
Pantothenic acid1.4 mg(23 %)
Biotin21.9 μg(49 %)
Vitamin B₁₂1.6 μg(53 %)
Vitamin C14 mg(15 %)
Potassium302 mg(8 %)
Calcium88 mg(9 %)
Magnesium18 mg(6 %)
Iron1.9 mg(13 %)
Iodine12 μg(6 %)
Zinc1.3 mg(16 %)
Saturated fatty acids9.5 g
Uric acid16 mg
Cholesterol359 mg
Complete sugar4 g

Ingredients

for
4
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
How healthy are the main ingredients?
parsleyKetchupChivesTomato pasteMustardegg

Preparation steps

1.

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.

2.

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.

3.

Spoon the mixture into a pastry bag with a large star nozzle and squeeze into 4 egg halves.

4.

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.

5.

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.

6.

Serve the eggs garnished with slices of radish, olives and cherry tomatoes and showered with herbs.