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🍽️ Lemon Shells Stuffed with Egg Delicacy

271 kcal · 30 min · 4 servings

Ingredients

• 4 lemons
• 4 eggs
• 100 g caviar
• 1 onion
• 150 g crème fraîche
• 1 tbsp lemon juice
• 1 tbsp chopped dill tips
• salt
• pepper (from the mill)

Instructions

1. 1. Wash the lemons thoroughly under hot water.
2. 2. Dry the lemons with a cloth.
3. 3. Cut the lemons in half lengthwise.
4. 4. Carefully remove the fruit flesh with a small spoon.
5. 5. Place the empty lemon shells in the refrigerator for 30 minutes.
6. 6. Boil the eggs for about 10 minutes until hard-boiled.
7. 7. Hold the cooked eggs under cold water for a moment to stop the cooking process.
8. 8. Let the eggs cool down completely.
9. 9. Peel the onion.
10. 10. Finely chop the onion.
11. 11. Cut the cooled eggs in half lengthwise.
12. 12. Place the egg halves into the chilled lemon shells.
13. 13. Mix the chopped onions with the crème fraîche.
14. 14. Add lemon juice to the onion and crème fraîche mixture.
15. 15. Stir the dill into the cream.
16. 16. Decorate the eggs with Ketakaviar and the prepared cream.
17. 17. Chop the egg yolk and the egg white separately.
18. 18. Place the chopped egg parts decoratively in the lemon shells.
19. 19. Use the cream and the caviar as separate inlays for decoration.

Nutrition per serving

• kcal: 271
• Protein: 15 g · Fett/Fat: 20 g · Carbs: 7 g