Stuffed Eggs and Ham Rolls
Nutritional values
(Percentage of daily recommendation)
| Calorie | 391 cal. | (19 %) | ||
| Protein | 47.29 g | (48 %) | ||
| Fat | 15.12 g | (13 %) | ||
| Carbohydrates | 12.46 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
| Vitamin A | 1,110.52 mg | (138,815 %) | ||
| Vitamin D | 4.63 μg | (23 %) | ||
| Vitamin E | 12.1 mg | (101 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.91 mg | (83 %) | ||
| Niacin | 13.51 mg | (113 %) | ||
| Vitamin B₆ | 0.57 mg | (41 %) | ||
| Folate | 111.31 μg | (37 %) | ||
| Pantothenic acid | 1.72 mg | (29 %) | ||
| Biotin | 4.03 μg | (9 %) | ||
| Vitamin B₁₂ | 10.59 μg | (353 %) | ||
| Vitamin C | 17.55 mg | (18 %) | ||
| Potassium | 811.27 mg | (20 %) | ||
| Calcium | 55.34 mg | (6 %) | ||
| Magnesium | 48.96 mg | (16 %) | ||
| Iron | 1.11 mg | (7 %) | ||
| Iodine | 132.01 μg | (66 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Cholesterol | 468.77 mg |
Ingredients
- Ingredients
- 10 hard-boiled eggs
- 4 Tbsps Corn kernel (from a can)
- 3 Tomatoes
- 3 Pickled cucumbers
- Mayonnaise (from a jar)
- 2 cooked carrots
- 4 slices cooked ham
- Chives
- salt
- freshly ground peppers
- 3 Radish
- ½ Cucumber
- 2 slices Smoked salmon
- Lemon wedge
- 2 Dill
Preparation steps
Cut pickles into thin slices. Rinse the tomatoes, cut in half, remove seeds and cut into tiny cubes. Cut the carrots into small cubes. Cut the radishes into thin slices. Peel the cucumber, cut in half lengthwise, scrape out the seeds with a spoon and cut into tiny cubes.
Peel the eggs, set 2 of them aside, and cut some in half on the top and others in half lengthwise. Remove the yolks, mix with 2-3 tablespoons mayonnaise and season with salt and pepper. Then refill the egg whites. Top 3 eggs with corn, pickles and tomatoes. Dollop with dab of mayonnaise and garnish with dill. Top 2 lengthwise halved eggs with lemon wedges, dill and salmon. Sprinkle with salt and pepper. Cover the remaining eggs with cucumber, radish, corn and tomatoes. Garnish the eggs with dill or chives.
For the ham rolls, chop the remaining eggs. Mix 4 tablespoons mayonnaise with corn, carrots, chopped egg and cucumber. Season with salt and pepper. Place the ham flat on the work surface and top each 1 tablespoon of vegetable mayonnaise. Roll the ham up and tie with chives. Chill until ready to serve.
