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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)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1688 Calories from Fat 600

% Daily Value*

Total Fat 76 g117.4%

Saturated Fat 15.5 g77.6%

Trans Fat 0 g

Cholesterol 1465.7 mg488.6%

Sodium 2282.8 mg95.1%

Total Carbohydrates 182 g60.7%

Dietary Fiber 17.3 g69.3%

Sugars 24.8 g

Protein 73 g145.6%

Vitamin A 205.9% Vitamin C 172.7%

Calcium 63% Iron 96.2%

*Based on a 2000 Calorie diet

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Stuffed Egg Salad Recipe