Stuffed Eggs with Hyssop
An interesting appetizer made from everyday ingredients. Deviled eggs with hyssop have an unusual, savory flavor — they'll add a special touch to a holiday spread and brighten up an ordinary weeknight, too. The ingredients pair beautifully, coming together in a real harmony of flavor.
Marina
Recipe author
Stuffed Eggs with Hyssop
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 46 %
13 g
Fats 54 %
15 g
Carbohydrates 0 %
0 g
148 kcal
GI:
0
/
0
/
0
- Hard-boil the eggs, then cool and peel them. Carefully cut each in half and scoop out the yolks. 2. Rinse and pat dry the basil, parsley, hyssop, and mint, then add them to a blender. Add the egg yolks and the anchovy fillets and blend to a smooth paste. 3. Pour in the olive oil and lemon juice, season with salt (if needed) and pepper, and blend again. 4. The filling should be smooth but firm enough to hold its shape — roll it into small balls and set them into the egg-white halves. Arrange on a platter and serve. Enjoy!
Caloric 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
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