Huevos rellenos al merquen (deviled eggs)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 30
- Amount Per Serving
- Calories: 49.9
- Total Fat: 3.7 g
- Cholesterol: 106.4 mg
- Sodium: 71.9 mg
- Total Carbs: 0.6 g
- Dietary Fiber: 0.0 g
- Protein: 3.3 g
View full nutritional breakdown of Huevos rellenos al merquen (deviled eggs) calories by ingredient
Introduction
This recipe is versatile, satisfying, rich in calcium and protein, and fairly low in fat (for eggs, that's it), it really hit the spot and is a crowd pleaser, i made them this week for a babyshower and everyone loved them This recipe is versatile, satisfying, rich in calcium and protein, and fairly low in fat (for eggs, that's it), it really hit the spot and is a crowd pleaser, i made them this week for a babyshower and everyone loved themNumber of Servings: 30
Ingredients
-
# Hard Boiled Egg, 15 large
# Grapeseed Oil, 2 tbsp
# Parsley, dried, 1 tsp
# Garlic powder, 1 tsp
# Pepper, black, 0.5 tsp
# Merquen, 0.25 tsp (Chilean smoked chili powder)
# Salt, 0.5 tsp
# *Onion powder, 0.25 tbsp
# Yogurt, plain, whole milk, 0.5 cup (8 fl oz)
Directions
Doesnt get any easier than this:
1- Put your eggs to boil in a roomy enough pot over high fire for 12 minutes, it is important that the fire is always high because will force them to move around and this will keep the yolk in the right place.
2.- Peel your eggs by rolling them a bit over a hard surface applying slight pressure, and then tear apart the shell, this should make the peeling process so much easier.
3.- Split the eggs in uniform halves.
4.- Gently with a teaspoon remove the yolks and reserve them in a bowl.
5.- add to the reserved yolks the oil, half yogurt, and salt and spices to taste (my measures are just a reference, you will be much better off by doing your own taste try by adding them little by little and stopping when you feel satisfied), mix everything energically til it becomes a "spoonable" cream, you might add more yogurt if you want your filling softer.
6.- Once you are satisfied with your filling, start to fill the egg whites with it with a tea spoon, or in a decorative fashion if you are filling fancy.
7.- Reserve in the fridge covered by a plastic film for at least 20 minutes, this should allow them to firm up.
8.- Enjoy and be creative!! you can use any spice you want, you can substitute the merquen (or chili powder) for curry, you can substitute the oil for pesto sauce, you can use any flavor you want, and the result is always delicious ^^
Number of Servings: 30
Recipe submitted by SparkPeople user OHTHEANGST.
1- Put your eggs to boil in a roomy enough pot over high fire for 12 minutes, it is important that the fire is always high because will force them to move around and this will keep the yolk in the right place.
2.- Peel your eggs by rolling them a bit over a hard surface applying slight pressure, and then tear apart the shell, this should make the peeling process so much easier.
3.- Split the eggs in uniform halves.
4.- Gently with a teaspoon remove the yolks and reserve them in a bowl.
5.- add to the reserved yolks the oil, half yogurt, and salt and spices to taste (my measures are just a reference, you will be much better off by doing your own taste try by adding them little by little and stopping when you feel satisfied), mix everything energically til it becomes a "spoonable" cream, you might add more yogurt if you want your filling softer.
6.- Once you are satisfied with your filling, start to fill the egg whites with it with a tea spoon, or in a decorative fashion if you are filling fancy.
7.- Reserve in the fridge covered by a plastic film for at least 20 minutes, this should allow them to firm up.
8.- Enjoy and be creative!! you can use any spice you want, you can substitute the merquen (or chili powder) for curry, you can substitute the oil for pesto sauce, you can use any flavor you want, and the result is always delicious ^^
Number of Servings: 30
Recipe submitted by SparkPeople user OHTHEANGST.