Deviled Eggs
(0 votes)
(0 votes)
Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 28 min.
Ready in
Calories:
57
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 57 cal. | (3 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.1 g | (0 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 3.2 μg | (5 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.9 mg | (8 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 21 μg | (7 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 47 mg | (1 %) | ||
| Calcium | 19 mg | (2 %) | ||
| Magnesium | 4 mg | (1 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 2 mg | |||
| Cholesterol | 114 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- 6 eggs
- 1 Tbsp Mayonnaise
- 1 Tbsp Crème fraiche
- 1 tsp sharp Mustard
- Tabasco sauce (to taste)
- salt
- 2 green Olives (with pimentos)
- 1 Tbsp scallions (for garnish)
- Mustard seed (for garnish)
- freshly ground peppers
- sweet ground paprika (for dusting)
Preparation steps
1.
Hard boil the eggs, cool, peel and cut in half lengthwise. Remove the yolks carefully and put into a bowl. Add the mayonnaise, crème fraîche and the mustard and mix well. Season to taste with hot pepper sauce and season with salt.
2.
Spoon the filling back into the eggs or place in a piping bag with a serrated nozzle and pipe the filling into the eggs.
3.
Drain the olive, cut in half and remove the pimentos. Slice the olives and chop the pimentos. Top each egg half with a slice of olive and some chopped pimentos. Garnish with chopped chives, mustard seeds, pepper and paprika and serve.
