Stuffed Eggs
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 35 min.
Ready in
Calories:
1029
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,029 cal. | (49 %) | ||
| Protein | 119.23 g | (122 %) | ||
| Fat | 50.6 g | (44 %) | ||
| Carbohydrates | 11.81 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.11 g | (7 %) |
more nutritional values
| Vitamin A | 618.82 mg | (77,353 %) | ||
| Vitamin D | 5.53 μg | (28 %) | ||
| Vitamin E | 14.63 mg | (122 %) | ||
| Vitamin B₁ | 0.27 mg | (27 %) | ||
| Vitamin B₂ | 2.36 mg | (215 %) | ||
| Niacin | 39.36 mg | (328 %) | ||
| Vitamin B₆ | 0.15 mg | (11 %) | ||
| Folate | 138.9 μg | (46 %) | ||
| Pantothenic acid | 0.27 mg | (5 %) | ||
| Biotin | 4.3 μg | (10 %) | ||
| Vitamin B₁₂ | 3.42 μg | (114 %) | ||
| Vitamin C | 15.69 mg | (17 %) | ||
| Potassium | 2,863.06 mg | (72 %) | ||
| Calcium | 252.76 mg | (25 %) | ||
| Magnesium | 15.95 mg | (5 %) | ||
| Iron | 17.14 mg | (114 %) | ||
| Iodine | 165.91 μg | (83 %) | ||
| Zinc | 0.35 mg | (4 %) | ||
| Saturated fatty acids | 10.79 g | |||
| Cholesterol | 505.07 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 eggs
- 6 European sprats (or bristling)
- 1 small red onion
- 2 Tbsps Whipped cream
- 3 Tbsps Mayonnaise
- 2 Tbsps finely chopped parsley
- salt
- cayenne pepper
- parsley (for garnish)
Preparation steps
1.
Hard boil the eggs, then rinse with cold water and allow to cool slightly.
2.
Remove the heads, tails and backbones from 6 sprats and put the fish in a bowl. Peel the onion and mince. Cith a sharp knife, cut the eggs in half and peel the top halves. Peel the edges of the bottom halves, leaving most of the egg shells intact. Remove the yolks carefully with a spoon. Chop the peeled egg whites into small pieces and stir with the yolks in a bowl. Add the sour cream, mayonnaise and fish meat and mix. Stir in the chopped parsley and onion and season with salt and cayenne pepper. Spoon the sprat filling into the hollowed-out eggs and serve garnished with the remaining halved sprats and parsley.
