🍽️ Classic Stuffed Eggs with Capers

Name: Classic Stuffed Eggs with Capers
Total time: 30 min
Yield: 4 servings
Ingredients: 4 eggs; 3 tsp capers (5 g each; jar); 1 tbsp mustard; 2 tbsp sour cream (15 g each; 24% fat); 2 tbsp beetroot juice; 1 tsp balsamic vinegar; 0.5 tsp honey; salt; pepper; 1 handful baby spinach (5 g each); 120 g cream cheese (45% fat in dry matter); 1 tbsp olive oil; 2 leaves romaine lettuce; 1 tbsp garden cress; 1 handful edible flowers (5 g each) as desired

224 kcal · 30 min · 4 servings

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Ingredients

4 eggs
3 tsp capers (5 g each; jar)
1 tbsp mustard
2 tbsp sour cream (15 g each; 24% fat)
2 tbsp beetroot juice
1 tsp balsamic vinegar
0.5 tsp honey
salt
pepper
1 handful baby spinach (5 g each)
120 g cream cheese (45% fat in dry matter)
1 tbsp olive oil
2 leaves romaine lettuce
1 tbsp garden cress
1 handful edible flowers (5 g each) as desired

Instructions

1. Place the eggs in a pot of boiling water and cook them for about 7 minutes until hard-boiled.
2. Remove the eggs and rinse them immediately under cold water to make the shells easier to peel.
3. Carefully peel the eggs and cut them in half lengthwise.
4. Scoop out the yolks with a spoon and place them in a small bowl.
5. Set aside 8 capers, finely chop the remaining capers, and add them to the egg yolks.
6. Add mustard, sour cream, beetroot juice, vinegar, and honey to the yolk mixture.
7. Whisk everything smoothly until you have a creamy filling.
8. Season the mixture with salt and pepper to taste.
9. Wash the spinach, shake off excess water, and spin it dry in a salad spinner.
10. Place the dry spinach, cream cheese, a pinch of salt, and some olive oil into a blender or food processor.
11. Blend the ingredients finely until you have a uniform green cream.
12. Fill the hollowed-out egg whites with the red yolk cream.
13. Wash the salad leaves, shake them dry, and cut them into thin strips.
14. Arrange the salad strips on a serving plate as a base.
15. Place the stuffed eggs on top of the salad.
16. Place a small dollop of the green spinach cream on top of each red yolk filling.
17. Garnish each egg with a few cress leaves and one of the reserved capers.
18. Grind some fresh pepper over the eggs.
19. Serve the eggs garnished with edible flowers as desired.
20. Offer the remaining red and green creams in small bowls separately on the side.

Nutrition per serving

kcal: 224
Protein: 11 g · Fett/Fat: 19 g · Carbs: 3 g