Eggs stuffed with radishes
Radish and horseradish stuffed eggs are a great springtime, slightly spicy Easter snack. The recipe is simple, and I also include a version with chives and cucumber.
Preparation time: 30 minutes Number of servings: 8 egg halves Per 100 g of snack: Energy value 188 kcal Carbohydrates 2 g - Including sugars 1 g Protein 9 g Fats 16 g Diet: gluten-free, keto, low-sugar, low-carb, vegetarian.
- hard-boiled eggs 5 medium
- 2 radishes - up to 40 g
- mayonnaise 40 g
- grated horseradish 1 flat tablespoon
- salt and pepper a generous pinch each
- cress - any amount for decoration
Eggs stuffed with radishes
Before you start preparing radish-stuffed eggs, I recommend reading the entire recipe first to prepare well in advance for the next steps.
Hard-boil five large eggs. To make the eggs peel easily, I recommend adding a few tablespoons of salt to the water. Cover the hard-boiled eggs with very cold water in a pot, then bruise each egg to break the shell. After a while, peel the eggs. Once cooled, cut four eggs in half crosswise or lengthwise. Set the egg white halves aside, and place the yolks in a separate bowl. The hard-boiled yolks and one whole hard-boiled egg will be used as ingredients for the filling.
In a bowl, place one hard-boiled egg and all the yolks from the four eggs. Finely dice two large radishes. Add a level tablespoon of grated horseradish (I used jarred horseradish) and 40 grams of mayonnaise. Finally, add a generous pinch of pepper and salt. Mash everything with a fork and mix.
Tip 1: After mixing the filling, decide whether you want to add more horseradish, salt, or pepper. The spiciness of the paste depends largely on the composition of your horseradish. Many jars of horseradish contain a lot of cream or other additives, such as grated celery root, which give the horseradish a very mild flavor.
Tip 2: The filling can also be made without the horseradish and watercress. Add two tablespoons of chopped chives to a bowl and 50 grams of finely chopped, cored cucumber. I recommend washing the cucumber thoroughly, not peeling it. For garnish, replace the watercress with dill or parsley.
Place a portion of the filling on each egg halve. Top with fresh watercress and, if desired, a thin slice of radish. Serve the radish-stuffed eggs immediately or after chilling in the refrigerator.
Enjoy your meal.
