Stuffed Eggs

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Stuffed Eggs
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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)
Calorie1,029 cal.(49 %)
Protein119.23 g(122 %)
Fat50.6 g(44 %)
Carbohydrates11.81 g(8 %)
Sugar added0 g(0 %)
Roughage2.11 g(7 %)
Vitamin A618.82 mg(77,353 %)
Vitamin D5.53 μg(28 %)
Vitamin E14.63 mg(122 %)
Vitamin B₁0.27 mg(27 %)
Vitamin B₂2.36 mg(215 %)
Niacin39.36 mg(328 %)
Vitamin B₆0.15 mg(11 %)
Folate138.9 μg(46 %)
Pantothenic acid0.27 mg(5 %)
Biotin4.3 μg(10 %)
Vitamin B₁₂3.42 μg(114 %)
Vitamin C15.69 mg(17 %)
Potassium2,863.06 mg(72 %)
Calcium252.76 mg(25 %)
Magnesium15.95 mg(5 %)
Iron17.14 mg(114 %)
Iodine165.91 μg(83 %)
Zinc0.35 mg(4 %)
Saturated fatty acids10.79 g
Cholesterol505.07 mg

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)
How healthy are the main ingredients?
MayonnaiseWhipped creamparsleyeggonionsalt

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.

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