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Stuffed eggs
(0 votes)
Difficulty:
easy
Preparation:
20 min.
Preparation
Calories:
240
calories
Calories
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1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 240 cal. | (11 %) | ||
| Protein | 9.26 g | (9 %) | ||
| Fat | 20.01 g | (17 %) | ||
| Carbohydrates | 1.34 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0 g | (0 %) |
more nutritional values
| Vitamin A | 198.2 mg | (24,775 %) | ||
| Vitamin D | 2.64 μg | (13 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin B₂ | 0.34 mg | (31 %) | ||
| Folate | 52.8 μg | (18 %) | ||
| Vitamin B₁₂ | 1.65 μg | (55 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Calcium | 80.36 mg | (8 %) | ||
| Iron | 0 mg | (0 %) | ||
| Iodine | 79.2 μg | (40 %) | ||
| Saturated fatty acids | 10.7 g | |||
| Cholesterol | 264.48 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- For the eggs
- 6 hardboiled eggs
- 150 grams Crème fraiche (or cream cheese or quark, to taste)
- salt
- freshly ground peppers
- For garnishing, to taste
- filled Olives
- Salmon caviar
- Caviar
- Diced tomatoes
Preparation steps
1.
For the eggs, peel eggs and cut in half lengthwise. Remove yolks gently, pass yolks through a fine sieve and stir with the crème fraîche until smooth. Season with salt and pepper.
2.
Pour the yolk cream into a piping bag with a star tip and pipe rosettes into the egg halves.
3.
Garnish to taste with toppings and serve.
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