You are here

Stuffed Egg Salad

Veggie.Lover's picture
Ingredients
  Hard-boiled eggs 6
  Long grain brown rice 6 Ounce (175 Gram)
  Asparagus spears 8 , lightly steamed
  Tomatoes 4 , quartered
  Black olives 8
  Capers 10 Milliliter (2 Teaspoon)
  Parsley 10 Milliliter, chopped (2 Teaspoon)
For filling (1)
  Asparagus 4 Ounce, lightly steamed and chopped (100 Gram)
  Quark 2 Ounce (50 Gram)
  Dill weed 5 Milliliter (1 Teaspoon)
  Parsley 10 Milliliter, finely chopped (2 Teaspoon)
  Gomasio/Salt To Taste
  Black pepper To Taste
For filling (2)
  Black olives 12 , stoned and finely chopped
  Red wine vinegar 10 Milliliter (2 Teaspoon)
  Dried thyme 1 Pinch
  Cayenne 1 Pinch
Directions

GETTING READY
1.Break open the eggs.
2.Cut into half and keep aside the yolks.

MAKING
3.Combine asparagus with quark, dill weed, fresh parsley, Gomasio and black pepper.
4.Add 2 egg yolk to it and blend well.
5.Add a seasoning of salt and pepper to it.
6.Combine the left 2 yolks of egg with olives, quark, red wine vinegar, thyme, cayenne and black pepper and blend well.
7.Take long brown rice and cook them in 475ml water by putting the lid on ad letting them simmer for 25 minutes.
8.Combine cooked rice with tomatoes, asparagus, olives, capers and fresh parsley.
9.Fill half the egg whites with asparagus and quark mixture and half with olive mixture.

SERVING
10.Serve the eggs with rice on a platter.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Appetizer
Dish: 
Stuffing, Salad
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes

Rate It

Your rating: None
4.27
Average: 4.3 (20 votes)