Stuffed Eggs #2
Never over boil eggs as this causes discoloration of the yolks.
Ingredients
- 6 hard boiled eggs peeled and halved
- 2 oz cod's roe skinned
- 2 oz low fat soft cheese
- 1/2 tbsp tomato ketchup
- 1/2 tbsp lemon juice
- 1/2 bunch watercress trimmed and washed
- 2 tbsp fresh chopped dill
- 2 tbsp mayonnaise
- 10 oz Greek yogurt
to serve:
- mixed salad leaves
Instructions
- Scoop out yolks from eggs and blend with roe, cheese, ketchup and lemon juice until smooth. Chill for 2 hours until firm.
- Finely chop watercress and dill, then blend with remaining ingredients until smooth.
- Sandwich eggs back together with the cod's roe mixture and arrange on a mixed leaf salad. Coat with the sauce.
Calories: 404 kcal
Carbohydrates: 6 g
Protein: 32 g
Fat: 28g
Saturated Fat: 9 g
Trans Fat: 1 g
Cholesterol: 513 mg
Sodium: 641 mg
Potassium: 327 mg
Fiber: 1 g
Sugar: 5 g
Vitamin A: 929 IU
Vitamin C: 1 mg
Calcium: 344 mg
Iron: 4 mg