Deviled Egg Canapés with Walnut Filling
Missing a showstopper for the table? Stuffed eggs are the answer! You can always fill them with a new mixture, and the dish looks completely different every time.
They're an appetizer that never goes out of style — everyone loves them and they're easy to eat, so I always serve them to guests.
Shura
Recipe author
Deviled Egg Canapés with Walnut Filling
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 22 %
8 g
Fats 68 %
25 g
Carbohydrates 11 %
4 g
241 kcal
GI:
100
/
0
/
0
- Who among us doesn't serve guests deviled eggs with all sorts of tasty fillings? Probably no one — and every time we try something new. Here's my own take on serving stuffed eggs. Not long ago I wrote up a walnut sauce (a kind of pâté); I had a little of it left over and decided to stuff eggs with it. So, take that walnut mixture (walnuts, garlic, and herbs blended together and mixed with mayonnaise). Boil the eggs and separate the whites from the yolks. Add the yolks to the walnut mixture. Halve the whites and fill them with the finished mixture. Set a tomato slice upright like a little sail in each egg half using a toothpick. Garnish with fresh herbs, or whatever you have on hand (I had red caviar, so I used it to decorate). Arrange the eggs on a platter and serve at your holiday table.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Walnuts - 650 kcal/100g
- Black Walnut English Walnut - 628 kcal/100g
- Black Persian Walnut - 651 kcal/100g
- Walnut oil - 925 kcal/100g
- Garlic - 143 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
- Pink salmon caviar grainy - 230 kcal/100g
- Salmon caviar grainy - 245 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Chicken egg - 80 kcal/100g
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