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🍳 Mediterranean Stuffed Eggs

215 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Fill a pot with about 2 liters of water and bring it to a boil.
  2. 2. Place the eggs in the boiling water and cook them hard-boiled for about 10 minutes.
  3. 3. Drain the hot water and immediately rinse the eggs with cold water to let them cool down.
  4. 4. Heat a frying pan on high heat and toast the pine nuts in it without adding extra oil.
  5. 5. Remove the toasted pine nuts from the pan and place them on a plate to cool down.
  6. 6. Cut the olives and the drained tomatoes into small pieces.
  7. 7. Wash the basil, shake it dry, and pick the leaves off the stems.
  8. 8. Finely chop the basil leaves.
  9. 9. Peel the cooled eggs and cut them in half lengthwise.
  10. 10. Carefully remove the yolks from the egg halves and place them in a bowl.
  11. 11. Mash the yolk with a fork in the bowl.
  12. 12. Add the cooled pine nuts, the cut olives, the tomatoes, the chopped basil, and the sour cream to the yolk mixture.
  13. 13. Season the mixture with salt and pepper and mix everything well.
  14. 14. Take two teaspoons and distribute the filling evenly onto the empty egg halves.
  15. 15. Arrange the stuffed eggs and serve them.

Nutrition per serving