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Egg Flowers

chef.tim.lee's picture
Ingredients
  Hard-cooked eggs 6 , peeled
  Prepared mustard 1 Tablespoon
  Sugar 1⁄2 Teaspoon
  Neufchatel cheese 1 Tablespoon
  White pepper 1⁄8 Teaspoon
  White wine vinegar 1 Teaspoon
  Dried dillweed 1⁄2 Teaspoon
  Diced pimiento 1 Teaspoon
  Lettuce leaves 4 (As Required)
  Paprika To Taste
Directions

GETTING READY
1) Cut the eggs in half along the length.
2) Carefully remove the yolks and place the white part aside.

MAKING
3) In a bowl, add yolks to mash.
4) Stir in next 7 ingredients and combine well.
5) Divide mixture into 6 equal portions and shape each portion into a ball.
6) Place the balls on a plate and chill inside refrigerator for at least 1 hour.

FINALIZING
7) Use the serving plates to line with lettuce leaves.
8) Slice each egg white part in 4 equal wedges.
9) Place the egg wedges on individual plate in a spoke pattern.

SERVING
10) Before serving the salad, coat the egg yolk ball in paprika and place in the center of whites.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Egg
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
6

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Average: 4.4 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 101 Calories from Fat 61

% Daily Value*

Total Fat 7 g10.4%

Saturated Fat 2.2 g11%

Trans Fat 0 g

Cholesterol 243.6 mg81.2%

Sodium 112.2 mg4.7%

Total Carbohydrates 2 g0.6%

Dietary Fiber 0.32 g1.3%

Sugars 1.2 g

Protein 8 g15.5%

Vitamin A 19.3% Vitamin C 2.7%

Calcium 4.3% Iron 5.8%

*Based on a 2000 Calorie diet

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Egg Flowers Recipe