The stuffed eggs are a dish that I have always loved, my grandmother prepared them for me when I was a little girl, and my family has always appreciated them. But last year my aunt decided to start being a vegetarian, so I’ve thought about preparing a tuna-free version of this classic recipe in my family.
This version that I propose, besides being vegetarian, is without added fats, in fact, I do not use the yolks nor the mayonnaise; This makes it a light but very tasty recipe, it is also an original way of eating vegetables. Very adapts to children.
Stuffed Eggs: Vegetarian version and without mayonnaise
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Ingredients
- 2 Eggs
- 1 small broccoli (or 1/2 large)
- 1/4 of Onion
- 1 shallot
- 1 Leek (only white part)
- 1 teaspoon of mustard
- 1/2 clove garlic
- Salt
Instructions
- Wash the vegetables well, cut and boil them in plenty of water
- Meanwhile boil 2 whole eggs, for a few minutes, until the whites are perfectly hard
- When the eggs are ready, pass them through cold water and then peel them
- Cut the eggs in half and carefully remove the egg yolks *, paying attention not to break the egg whites
- When the vegetables are cooked, drain them as well as possible and beat with a blender
- Add the mustard, garlic, and salt, and beat until a perfect puree
- Put the puree in a pastry bag and fill the whites
This recipe is suitable for the Fast Metabolism Diet – FMD Phase2; With these quantities, you obtain 2 complete snacks for <20 pounds or 1 complete snack for >20 pounds.
Notes
*If you are in P2 you can not use the yolks; But if you also cook for other people who do not follow FMD you can add the yolks to their puree.
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