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Stuffed eggs with trout
Stuffed eggs with mayonnaise, dijon mustard, trout fillet, dill and cress.
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Ingredients
Directions
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Boil the eggs hard in 8 minutes. Let them scare under cold running water, peel them and halve them in the length.
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Remove the egg yolks and put them in the food processor or the container of the hand blender.
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Place the halved eggs on a serving dish with the cutting edge facing up.
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Add the mayonnaise, mustard, trout and dill to the egg yolks and finely grind. Season with pepper and salt.
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Put the filling in a piping bag and fill the eggs with it. Garnish each egg with some cress.
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Nutrition
70Calories
Sodium7% DV165mg
Fat8% DV5g
Protein12% DV6g
Carbs13% DV40g
Fiber12% DV3g
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