Photo: Joseph Gonzalez
Estimated Nutrition (whole recipe, rough)
192
Calories
7g
Protein
17g
Fat
3g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 eggs,
- 2 oz/60 g butter,
- 1 teaspoon finely minced parsley,
- salt,
- pepper,
- lettuce
Directions
1
Hard boil the eggs, shell and cut them in two lengthwise after they are cool. Carefully remove the yolks and place them in a bowl.
2
Mix them with the butter. Add parsley, salt and pepper and then use the paste to fill the egg whites. Spread some chopped parsley on top.
3
Arrange the stuffed eggs on a bed of lettuce on a plate.
4
Category:Romanian Recipes
5
Category:Romanian Appetizers
Recipe sourced from
fandom