Eggs stuffed with dried tomatoes

- delicious pasta with dried tomatoes - detailed description with photos of the preparation steps - some ideas and suggestions for ingredient substitutes

Preparation time: 15 minutes Egg cooking time: 8 minutes Number of servings: 12 stuffed halves Energy value 248 kcal Carbohydrates 6 g - Including sugars 4 g Protein 9 g Fat 21 g Diet: gluten-free, keto, low-sugar, low-carb, vegetarian.

• 6 medium-sized hard-boiled eggs
• 100 g sun-dried tomatoes in oil - 5-6 halves
• 60 g of good mayonnaise - about 2 heaped tablespoons
• 70 g of fluffy Almette cheese - 3 tablespoons
• 10 g chopped chives - about 2 tablespoons
• spices: a large pinch of pepper, a pinch of salt and sweet paprika

Eggs stuffed with dried tomatoes

The listed ingredients yield 12 egg halves stuffed with sun-dried tomatoes and cream cheese. Calories were calculated based on the ingredients I used. Therefore, this is an approximate calorie count based on the ingredients used in this recipe. Before you begin preparing these sun-dried tomato stuffed eggs, I recommend reading the entire recipe to prepare for the next steps.

Eggs stuffed with dried tomatoes recipe

Hard-boil six 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 the eggs in half lengthwise. Set the egg white halves aside, and place the yolks in a separate bowl. The hard-boiled yolks will be one of the ingredients for the paste.

Remove about 100 grams of sun-dried tomatoes in oil from the jar and place on a chopping board. Don't add the oil to the paste, but don't drain the tomato halves either. Slice each piece into thin strips, then chop finely. Place the chopped tomatoes in a bowl along with the cooked egg yolks.

Add up to 60 grams of your favorite mayonnaise and about 70 grams of fluffy Almette cheese to the bowl. Finally, add two tablespoons of chopped chives, a generous pinch of pepper, and a pinch of salt. Mix the ingredients for the egg filling with a fork. The filling doesn't have to be very smooth. It's more important to mix the ingredients evenly. Check the flavor of the filling and decide if you want to add more salt, chives, tomatoes, or cottage cheese.

Tip: You can substitute regular cottage cheese, ricotta, or the creamier Philadelphia cheese for the Almette cheese. If you prefer a saltier filling, replace 70 grams of the cheese with 50 grams of feta cheese. If you choose feta, be careful with the salt. It's very possible you won't need it.

Fill the egg halves with the paste and place them on a plate. Sprinkle the sun-dried tomato-stuffed eggs with additional sweet paprika. Dill, chives, parsley, and watercress are excellent garnishes. Store the stuffed eggs in the refrigerator the day before serving.

Enjoy your meal.