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🍳 Wasabi Eggs with Turkey Filling

218 kcal · 30 min · 4 servings

Ingredients

• 6 eggs
• 2 tbsp salad cream
• 2 tbsp yogurt (1.5% fat)
• 1 tsp wasabi paste
• salt
• pepper
• 0.5 lime
• 125 g smoked turkey breast (sliced)
• 1 box cress

Instructions

1. 1. Poke a small hole into the wider end of the eggs.
2. 2. Place the eggs in boiling water.
3. 3. Boil the eggs for 9 to 10 minutes until hard-boiled.
4. 4. Drain the hot water.
5. 5. Rinse the eggs immediately with cold water to stop the cooking process.
6. 6. Let the eggs cool down.
7. 7. Peel the shells off the eggs.
8. 8. Stir the salad cream with the yogurt and wasabi until smooth.
9. 9. Season the cream with salt and pepper.
10. 10. Rinse the lime under hot water.
11. 11. Dry the lime with a cloth.
12. 12. Grate the lime zest finely.
13. 13. Squeeze the juice from the lime.
14. 14. Dice the turkey breast slices into very small pieces.
15. 15. Mix the turkey cubes with the lime zest and lime juice.
16. 16. Season the turkey mixture with salt and pepper.
17. 17. Cut the eggs in half lengthwise.
18. 18. Carefully remove the yolks from the egg whites.
19. 19. Finely chop the egg yolks.
20. 20. Fill the egg whites first with the wasabi cream.
21. 21. Then fill the egg whites with the mixture of chopped egg and turkey.
22. 22. Cut the cress from the bed.
23. 23. Arrange the filled eggs on a plate.
24. 24. Sprinkle the eggs with the cress.

Nutrition per serving

• kcal: 218
• Protein: 21 g · Fett/Fat: 13 g · Carbs: 3 g