Vegetable Stuffed Eggs
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 35 min.
Ready in
Calories:
421
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 421 cal. | (20 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 5 μg | (25 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 47.7 μg | (80 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 187 μg | (62 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 47.4 μg | (105 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 69 mg | (73 %) | ||
| Potassium | 494 mg | (12 %) | ||
| Calcium | 131 mg | (13 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 12.3 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 703 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 12 eggs
- 80 grams Peas (frozen)
- salt
- 3 Radish
- 1 orange Bell pepper
- ¼ Cucumber
- 4 Tbsps Yogurt (0.1% fat)
- 4 Tbsps Mayonnaise
- salt
- 1 splash lemon juice
- freshly ground peppers
- parsley (to garnish)
Preparation steps
1.
Boil eggs for about 10 minutes in boiling water. Drain, cool and peel eggs.
2.
Cook peas in boiling salted water for about 4 minutes. Drain, rinse with cold water and drain again. Rinse radishes, trim, cut into quarters and then thin slices. Rinse peppers and cut into thin strips. Peel cucumber and finely dice.
3.
Cut eggs into wedges. Remove yolks carefully. Push through a fine sieve and mix with yogurt and mayonnaise. Season with salt and lemon juice. Fill egg whites with mixture. Top with peas, peppers, radishes and cucumber. Season with pepper and serve garnished with parsley.
