Low-carb stuffed eggs with mustard and cress

Low-carb stuffed eggs with a filling of egg yolk, yoghurt, mustard and lemon, topped with cress and paprika. Gluten-free snacks for a New Year's Eve buffet, 2.2 g carbs.

At a glance

• Serves 4
• Prep time: 15 min
• Cooking time: 10 min
• Total time: 25 min
• Calories: 174 kcal per serving
• Protein: 15 g
• Fat: 11 g
• Carbs: 2 g

Ingredients

• 8 eggs
• 80g yoghurt
• 10g cress
• 2 tsp mustard
• 1 tsp lemon juice
• 1 pinch of paprika
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: saucepan · chopping board · knife · piping bag

1. Hard-boil the eggs for 10 minutes, refresh them in cold water and peel them.
2. Halve the eggs lengthways and carefully lift out the yolks.
3. Mash the egg yolks with the yoghurt, mustard, lemon juice, salt and pepper into a smooth cream.
4. Fill the egg halves with the cream using a piping bag or two teaspoons.
5. Sprinkle the eggs with paprika and cress and serve chilled.

Good to know

Stuffed eggs are the classic no New Year's Eve buffet should be without. With yoghurt instead of mayonnaise, the filling tastes fresher.

Swaps

Yoghurt → skyr (firmer). Mustard → a little horseradish. Cress → chives. Paprika → curry powder.

Cooking tips

Plunge the eggs straight into iced water so the yolks don't get a green ring. Fill them just before serving so the cream keeps its shape.

Storage

Once filled, they keep for 1 day in the fridge, covered.

Allergens

Contains egg, milk (yoghurt) and mustard; gluten-free, suitable for children.