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Recipe by
Hard-boiled stuffed eggs are a delicious appetizer typical of Italian cuisine. The hard-boiled eggs are filled with a tasty mixture of green olives, anchovy fillets, pickled capers, mustard, tuna in oil and brandy. This appetizer is served cold and pairs perfectly with dinner or a buffet
Portion: the weight of the ingredients divided by 3 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: Pit the olives and finely chop them together with the tuna, anchovies and capers
Step 2 of 5: Combine the chopped mixture with the mustard and 3 tablespoons of oil and mix until you obtain a smooth sauce
Step 3 of 5: Cut the eggs in half, pass the yolks through a sieve and add them to the sauce
Step 4 of 5: Flavor it with brandy added drop by drop, salt, pepper and fill the eggs with the mixture
Step 5 of 5: Refrigerate before serving
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In summary: Not suitable for vegans · Not suitable for vegetarians · Contains nickel · Allergens detected: Eggs and Fish
In gray: not detectedDetected
| Average values | Per serving147 g · 1 of 3 | Per 100 g |
|---|---|---|
| Energy | 1,098 kJ262 kcal | 747 kJ179 kcal |
| Fat | 18.9 g | 12.86 g |
| of which saturated fatty acids | 4.45 g | 3.03 g |
| Carbohydrates | 1.21 g | 0.82 g |
| of which sugars | 0.9 g | 0.61 g |
| Fibre | 0.31 g | 0.21 g |
| Protein | 21.55 g | 14.66 g |
| Salt | 0.59 g | 0.4 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
