Think boiled eggs are boring? Here’s a keto recipe that will make you change your mind)
The combination of salty and sweet flavors make this dish the perfect appetizer, and the filling is amazingly tender in texture!
Unfortunately, eggs don’t keep long in this form, so it’s best to eat them the same day.
Cooking time 30 minutes.
Serving Capacity 4
Ingredients :
Large hard-boiled eggs 6 eggs
Water 125 ml
Soy sauce 50ml
Rice vinegar 25 ml
One and a half teaspoon liquid sweetener
2 garlic cloves
Cream cheese 120g
Chopped green onions 2 tablespoons
Salt and pepper to taste
Step 1
Put six large eggs in a pot and fill with water. Bring to a boil, then cover. Reduce heat to low and simmer for 7 minutes. Pour out the water and fill the eggs with cold running water. Allow the eggs to stand.
Step 2
In a large bowl, mix water, soy sauce, rice vinegar, liquid sweetener and chopped garlic.
Step 3
Peel the eggs, place them in the bowl with the marinade and cover with gauze so that it presses the eggs down and marinates them on top
Step 4
Marinate the eggs in the refrigerator for two hours, turning them occasionally so that the color is even
Step 5
Remove eggs from marinade, wipe dry, cut in half and remove yolks
Step 6
Mix the cream cheese and water with a mixer, adding water one tablespoon at a time until desired consistency. Then stir in the yolks, onion, salt and pepper.
Place the filling in the whites and garnish with green onions. You can sprinkle the appetizer with pink salt and red pepper, if desired
Bon appetit!
Energy Value per Serving
Calories from fat 153
Calories: 213
Fats: 17g
Carbohydrates: 3.0 g
Fiber: 0.1 g
Assimilable carbohydrates: 2.9 g
Protein: 12 g
