Composition / ingredients
Cooking method
Who among us does not serve guests stuffed eggs with all sorts of goodies? Perhaps there are no such.And every time we try new fillings. I offer my own version of serving stuffed eggs.
Recently I described the preparation of nut sauce - pate. I had some of this mass left and decided to stuff her eggs .
So, take the nut mass (chopped nuts, garlic, herbs, mixed with mayonnaise in a blender).
Boil the eggs, separate the whites from the yolks.
Add the yolks to the nut mass.
Proteins, cut into 2 halves, fill with the finished mass.
Place the tomato slices with a sail using a toothpick into the egg halves.
decorate with greens, or whatever is at hand (I had red caviar and I used it to decorate the dish)
Put the eggs on a platter and serve to the festive 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
