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Eggs Stuffed with sardines

Eggs Stuffed with sardines

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that is, stuffed eggs!
much lighter than the classic version and much tastier !!!!

  • 4 eggs
  • 1 can of sardines in oil
  • salt pepper
  • basil

Servings: 4

Preparation time: less than 15 minutes

RECIPE PREPARATION MODE Eggs Stuffed with sardines:

boil eggs, peel, cut in half and remove the yolk!

Sardines and two yolks, together with the spices are passed with the blender. To fill the egg halves, use a bag of garnish!

Cut the eggs in half and remove the yolks, place them in a separate bowl. Add the sardines, mayonnaise, mustard, vinegar, onion and salt. Stir until everything is well mixed. Divide the mixture into 12 halves in the center, sprinkle with paprika and fresh parsley and serve with bread or cookies.

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Eggs stuffed with sardines

The nutritional traffic light is a color system that allows you to understand the nutritional values ​​in a clear, fast and complete.

  • Calories 0%

  • Fat 0g 0%
  • Saturated fat 0g 0%

  • Sugars g 0%

  • Sal g%
  • Low: he 10% or less of Reference Intake
  • Mediate:between 10% and 35% of Reference Intake
  • Other:more than 35% of Reference Intake

* Reference Intake (IR) for an adult

Recipes usually feature ingredients whose percentage of Reference Intake (IR) is high (yellows and oranges predominate). These dishes are conceived as the main dish of a meal or dinner, so that their portion size is larger and their nutritional intake is higher.

For this reason, recipes have different cutting points than products. Thus, for example, while any food will have yellow nutrients up to a maximum value of 20% of the IR, recipes designed as a main meal will have the nutrients in yellow up to a maximum value of 35% of the IR.

CaloriesFatSaturated fatSugarsShawl
What is low per serving200 or less7 g or less2 g or less9 g or less0.6 g or less
What is half per servingBetween 200 g and 700 gBetween 7 g and 25 gBetween 2 g and 7 gBetween 9 g and 32 gBetween 0.6 g and 2.1 g
What is high per serving700 or more25 g or more7 g or more32 g or more2.1 g or more
NutrientsIndicative Daily Amount
Calories2,000 Kcal
Fat70 g
Saturated fat20 g
Sugars90 g
Shawl6 g

to Reference Intake (IR) is a guide on the total amount of calories and various nutrients we should eat a day to maintain a healthy diet. The information on the percentages of IR indicates what is the amount of nutrient in a ration relative to IR for that nutrient in the day.

The percentages of Reference Intake (IR) are calculated for an adult woman with a daily intake of 2000 Kcal. Individual nutritional needs can be higher or lower, depending on gender, age, level of physical activity and other factors.

When in Spain they tell you about mimosa eggs You tend to think it's a specific recipe, but it's not. This is the name given by the French to what we call stuffed eggs, the same dish that the Anglo-Saxons call deviled eggs, or what is the same, devilish eggs.


  • Eggs, 8
  • Roast chicken breast, 1/2 pc
  • Purple onion, 1/2 ud
  • Mahonesa, 1 tablespoon
  • Lima, 1 ud
  • Water, 1 glass
  • Sugar, 1 teaspoon
  • Shawl
  • Fresh parsley

Mimosa eggs or stuffed eggs can be prepared both to serve as a cold dish and to be served as a hot dish, their preparation does not involve difficulty, does not require a high expenditure and, if we do not exceed caloric ingredients such as mayonnaise or bechamel, It will also be a low-calorie, high-protein dish.

Nutritional properties of eggs

According to the Spanish Nutrition Foundation "Egg is a food of high nutritional value, and with a not very high energy intake (84 kcal / unit of medium size). The protein is of the highest quality, due to its high biological power. The Food and Agriculture Organization of the United Nations (FAO) takes it as a reference term, presenting balanced proportions of all essential amino acids.In the egg white, some of these proteins are: ovalbumin (54% of egg white proteins), conalbumin, ovomucin, ovomucoid, etc., in the yolk: granule proteins (lipovitelin, LDL lipoproteins and phosphovitin), plasma proteins (lipovitelinin and livetine).

Regarding fats, the egg includes a high content of monounsaturated fatty acids.

Among the vitamins, vitamins D and A stand out, and those of group B (B12, B2 or riboflavin, B3 or niacin and folates). Among the minerals, phosphorus (due to its high phospholipid content), iodine, and selenium.

There are also pigments, including carotenoids associated with lipoproteins and xanthophylls (zeaxanthin and lutein) with antioxidant character. "

How to make mimosa eggs

For this recipe we suggest you take advantage of some leftovers from the breast of a roast chicken, but we could use canned tuna or bonito, canned sardines or cooked by us like these pickled sardines, leftovers from some baked fish.

Step 1

Finely chop the purple onion, put it in a bowl, add the lime juice, sugar, half a teaspoon of salt and cover with a glass of water. We let it rest while we do the rest of the steps.

Step 2

In a pot, heat water with a handful of salt and a squirt of vinegar. When it breaks to a boil, we throw the eggs being careful not to hit them against the bottom or against each other. Let them cook for 10 minutes, because we want the yolk to be hard, but not overcooked.

Step 3

When the eggs are cooked, pass them immediately to a bowl of ice water until they cool completely. We peel them, cut them in half lengthwise, remove the yolks and reserve the whites.

Step 4

We put the yolks in a bowl, crush them with a fork, add the remains of finely chopped roast chicken, mayonnaise and very well drained purple onions. We mix everything very well, we try, we rectify of salt if it is necessary and we fill with this mixture the halves of whites of boiled eggs that we have reserved.


Stuffed eggs are a dish that you can use as an appetizer or starter or as a main course. Depending on how you want to use them you will need more or less. Eggs stuffed with sardines and peppers are a very easy recipe to prepare having a good healthy pantry with quality preserves that allow you to prepare this dish rich in proteins of high biological value at any time.

Eggs stuffed with sardines in oil and pepper are very filling. to prepare a main course with stuffed eggs, you can accompany them with a salad of green leaves that will help to visually increase the dish without adding any caloric content.

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Step by step: Broccoli au gratin with baked cheese

As few ingredients as simple is this recipe that requires very few steps before baking and with which we get a delicious dinner that is also healthy and very low in calories. You can also use it as a first course or garnish for any meat or poultry, as it is a perfect complement. Soak it well in cheese if you like an intense flavor or change it to a blue cheese.

Eggs stuffed with sardines with mayonnaise

3.- Remove the shell and open the eggs in half.

4.- Mix the yolks with the sardines and reserve 1 to decorate.

5.- Add two tablespoons of mayonnaise and stir everything to form the filling.

6.- Fill the halves of the eggs and place them on a lettuce leaf.

7.- We do this with all the halves and then we decorate with a little mayonnaise and the scrambled egg yolk.

8.- Finally we place a piece of red pepper and the cut bud in the center of the eggs.

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Cook the eggs in salted water for fifteen minutes. Once ready, let them cool or put them in cold water. We peel them, cut them in two halves and remove the yolks. We booked. We also left reserved for garnishing, a couple of sardines.

We wash the lettuce leaves and chop them very finely, just like we do with onions. We also chop all the yolks, except one that will serve to decorate.

In a bowl, put the lettuce, onion, chopped yolks and shredded sardines. Add a little salt, pepper and mayonnaise to form a not very liquid paste.

We chop a little more lettuce and put it on a plate as a bed or base of the eggs. Then we will fill the eggs with the dough we have mixed.

We put them on top of the chopped lettuce and when we have them all set, we end up pouring the chopped yolk we had reserved, a small piece of sardine and a piece of olive. Bon appetit!

Step 1

We put the water and the salt in the glass and we introduce the basket with the eggs. Place the beaker and program 15 min / Varoma / vel 1. Remove the basket immediately with the spatula and cool the eggs under a stream of cold water. We peeled and reserved. We discard the water from the glass.

Step 2

Put the red onion in the glass and grind 5 sec / vel 5. Remove to a bowl and set aside.

Step 3

We put the tomato in the glass and we grind 5 sec / vel 5. We remove with the red onion and we reserve.

Step 4

We put the sardines with the liquid from the can in the glass and we grind 5 sec / vel 5. We remove and we reserve.

Step 5

Divide the eggs in half and remove the yolks, pour them into the glass of the Thermomix and grind 5 sec / vel 4. Add the reserved crushed ingredients and mix 10 sec / vel 3. Finish mixing with the spatula.

Step 6

We fill the eggs with the mixture and keep them in the fridge until they are consumed.

If you want you can add to the mixture of eggs stuffed with pickled sardines a little mayonnaise. Good profit.


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