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Asparagus Stuffed Eggs
Servings:
4
Author:
Angela Coleby
Print Recipe
Ingredients
8-10
hard-boiled eggs
5
asparagus stalks
3
tablespoons
mayonnaise
½
teaspoon
Dijon mustard
2
spring onions
finely chopped
1
teaspoon
chopped capers
½
teaspoon
salt
½
teaspoon
black pepper
1
tablespoon
chopped chives
for decoration
Instructions
Remove the tough bottom end of the stalks and chop the tips off the asparagus. Put the tips aside for the decoration.
Place the remaining stalks in a saucepan with water. Bring to the boil, cover and simmer for 10 minutes until soft.
Drain the asparagus stalks and cut finely.
Cut the boiled eggs in half and remove the yolks.
Place the yolks in a bowl with the chopped asparagus stalks, mayonnaise, spring onions, capers and mustard.
Mix thoroughly and season with the salt and pepper.
Place in the mixture into a piping bag and pipe into the hard-boiled eggs. Or spoon the mixture in.
Cut the asparagus tip into quarters and place on top of the eggs.
Sprinkle the chopped chives over the eggs.
Eat and enjoy!
Notes
Serves 4 people
Nutritional Info per whole egg (two halves) : 75 Calories, 5g Fat, 6g Protein, 1.4g Total Carbs, 0.2g Fibre, 1.2g Net Carbs