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Cynthia K.
Stuffed egg
Stuffed egg with maynoaise, paprika and parsley.
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Ingredients
Directions
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Cook the eggs hard in about 8 minutes. Scare under cold water and peel them. Soak the saffron in the warm water.
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Cut the eggs in half lengthwise, put the egg yolks in a bowl and prune them.
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Stir in the saffron with added moisture, the mayonnaise and the paprika powder. Season with (freshly ground) salt and pepper.
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Fill the protein halves with the saffron egg mixture. Cut the parsley fine.
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Garnish the stuffed eggs with a little paprika and parsley. If necessary, season with sea salt.
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Nutrition
65Calories
Sodium4% DV85mg
Fat9% DV6g
Protein8% DV4g
Carbs21% DV64g
Fiber0% DV0g
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