Stuffed Easter egg with lamb's lettuce, nasturtium and garden radish
very easy
30 mins
30 mins
Ingredients
- 4 Eggs (size M)
- 1/4 yellow and red pepper
- 1 Tomato
- 1 spring onion
- 2 TABLESPOONS White wine vinegar
- 4 TABLESPOONS Olive oil
- 5 TABLESPOONS Orange juice
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 4 Stem(s) Parsley
- 3 leaves Wild garlic
- 1/4 collar Chives
- 150 g Double cream cream cheese
- 1 TABLESPOON soft butter
- 100 g Lamb's lettuce
- 4 Radishes
- 7-10 Tbsp Nasturtium flowers
- 1 Disposable piping bag
Directions
- 1
Boil eggs in boiling water for about 8 minutes until hard. Remove, rinse with cold water, peel and let cool off
- 2
Clean, wash and quarter the peppers and peel the skin with a peeler. Cut the paprika meat into fine cubes. Put the tomato briefly in boiling water, remove, rinse with cold water and peel the skin. Cut tomato into quarters, remove the inside. Cut flesh into small cubes. Clean and wash spring onion and cut into fine rings. Mix vinegar, oil, orange juice, diced peppers, diced tomatoes and leek onion rings. Season to taste with salt and pepper, put aside and let stand
- 3
Wash the herbs, shake dry and chop finely. Halve eggs lengthwise, carefully remove yolks and rinse egg halves with cold water. Mix yolks, cream cheese and butter with the whisk of the hand mixer until creamy. Stir in herbs and season with salt and pepper. Chill the egg cream briefly
- 4
Clean the salad, wash and drain well. Clean, wash and cut radishes into fine sticks. Fill egg cream in a piping bag and fill egg halves with it. Arrange salad with radishes on plates. Place a stuffed egg in the middle of each plate and sprinkle with vinaigrette. Garnish with cress blossoms
Nutrition Facts
320 kcal
5 g
28 g
11 g
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