Stuffed eggs with hyssop
Composition / ingredients
8
servings:
Cooking method
1. Hard-boiled eggs, cooled, peeled from the shell, carefully cut in half, remove the yolk.
2. Basil, parsley, hyssop and mint are washed, dried, sent to the blender bowl. Here we also spread the egg yolks and anchovy fillets, grind them to a pasty state.
3. Pour olive oil and lemon juice into the resulting mass, salt to taste if necessary, pepper, and beat again.
4. The mass should be pasty but dense enough, we form balls from it and put them in egg whites.
Serve on a platter and serve on the table.
Eat with pleasure!
Calorie content of the products possible in the composition of the dish
- Atlantic anchovies, canned - 135 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Hyssop - 21 kcal/100g
- Mint fresh - 49 kcal/100g
- Dried mint - 285 kcal/100g
- Mint - 49 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Salt - 0 kcal/100g
- Lemon juice - 16 kcal/100g
- Olive oil - 913 kcal/100g
- Chicken egg - 80 kcal/100g
