Deviled Eggs with Capelin Roe
A really tasty party appetizer made with eggs and capelin roe! Capelin roe is delicious both on sandwiches and in appetizers. Here's my idea for a festive spread—served in egg halves. It's simple and familiar, yet at the same time delicious and elegant. By the way, I salted the capelin roe myself using the "wet" method (there's also a dry method that skips the brine).
Reina
Recipe author
Deviled Eggs with Capelin Roe
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 31 %
11 g
Fats 66 %
23 g
Carbohydrates 3 %
1 g
251 kcal
GI:
0
/
0
/
0
- Boil the eggs: cover them with cold water, bring it to a boil, and cook for another 10 minutes. Then plunge the eggs into ice water for a couple of minutes—this makes them much easier to peel. Let the eggs cool. 2. Peel the eggs, cut them in half, scoop out the yolks, and transfer them to a bowl. 3. Push the yolks through a fine-mesh sieve. 4. From each egg-white half, trim away a little of the white to make the cavity for the filling a bit bigger. Grate the trimmed-off pieces of white on a fine grater and mix them into the yolks. 5. Add the mayonnaise to the yolk-and-white mixture. 6. Add the capelin roe. 7. Mix everything together thoroughly. 8. Spoon the filling into the egg-white halves. 9. Garnish with fresh herbs. Chill the finished appetizer in the refrigerator for 1 hour, and then it's ready for the party table!
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Capelin caviar - 365 kcal/100g
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