Filter
Reset
Sort ByRelevance
Pam
Stuffed eggs with trout
Stuffed eggs with mayonnaise, dijon mustard, trout fillet, dill and cress.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Boil the eggs hard in 8 minutes. Let them scare under cold running water, peel them and halve them in the length.
-
Remove the egg yolks and put them in the food processor or the container of the hand blender.
-
Place the halved eggs on a serving dish with the cutting edge facing up.
-
Add the mayonnaise, mustard, trout and dill to the egg yolks and finely grind. Season with pepper and salt.
-
Put the filling in a piping bag and fill the eggs with it. Garnish each egg with some cress.
Blogs that might be interesting
-
22 minSnackfresh ginger, garlic, chicken breast, cornstarch, egg, fish sauce, coriander, surimi flake style, chili pepper,steamed crab chicken meatballs -
23 minSnackbaguette, olive oil, garlic, Red pepper, lemon, cocktail shrimp, mayonnaise, flat leaf parsley,chopped bread spicy prawn salad -
30 minSnackWhite bread, milk, minced beef, dried Provençal herbs, olive oil, Red onion, Red pepper,stick meatball -
23 minSnackminced meat, satay herbs, fresh ginger, onion, garlic, peanut butter, sambal Badjak, mini,crispy bapaobroods
Nutrition
70Calories
Sodium7% DV165mg
Fat8% DV5g
Protein12% DV6g
Carbs13% DV40g
Fiber12% DV3g
Loved it