Stuffed Eggs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 252 cal. | (12 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.9 g | (3 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 69.6 μg | (116 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 21.8 μg | (48 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 333 mg | (8 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 19 mg | (6 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 9.5 g | |||
| Uric acid | 17 mg | |||
| Cholesterol | 359 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 6 hard-boiled eggs
- 150 grams Crème fraiche
- salt
- freshly ground peppers
- For the filling
- 1 Tbsp freshly chopped Basil
- 1 tsp lemon juice
- 1 Tbsp olive oil
- 1 small Tomato
- 1 tsp Tomato paste
- 1 tsp Ketchup
- ½ tsp hot Mustard
- ½ tsp Curry powder
- Chives (for garnish)
- 2 bunches parsley
Preparation steps
Peel eggs and cut in half lengthwise. Gently remove yolks and whisk with cream fraiche until smooth. Season with salt and pepper. Then divide the yolk-cream into 3 portions.
Mix basil with lemon juice, oil, and 1/3 of the egg yolk-cream.
Place egg yolk-cream in a pastry bag fitted with a large star tip. Pipe mixture into 4 egg halves.
Rinse, halve and remove seeds from tomatoes, then chop very finely. Mix another 1/3 of the egg yolk-cream with tomato paste and ketchup. Place egg yolk-cream in a pastry bag fitted with a large star tip. Pipe mixture into 4 egg halves. Sprinkle eggs with diced tomato.
Mix remaining egg yolk-cream with mustard and curry powder. Place egg yolk-cream in a pastry bag fitted with a large star tip. Pipe mixture into remaining egg halves and garnish with chives.
Rinse parsley, shake dry, strip leaves from stems and sprinkle on a plate or in a small basket. Place filled eggs on top of parsley and serve.
