Egg stuffed with sea cucumber
4 servings
25 minutes
The recipe is taken from the book "Salads, fish and seafood appetizers.
Calories270.8kcal
Proteins9.6grams
Fats25grams
Carbohydrates1.1grams
1
Boil the eggs and cucumbers.
- Chicken egg: 4 pieces
- Cucumaria (sea cucumber): 80 g
2
Peel the hard-boiled eggs and cut them lengthwise.
- Chicken egg: 4 pieces
3
Remove the yolk from each half of the egg and chop it finely.
- Chicken egg: 4 pieces
4
Grind the boiled cucumber in a meat grinder.
- Cucumaria (sea cucumber): 80 g
5
Sauté in vegetable or butter, cool down, and add yolks, sautéed onion, salt, and a bit of mayonnaise.
- Butter: 40 g
- Onion: 10 g
- Mayonnaise: 60 g
- Salt: to taste
6
Mix everything and fill the egg halves with the filling, then shape each half into a whole egg.
- Chicken egg: 4 pieces
- Cucumaria (sea cucumber): 80 g
7
Pour the remaining mayonnaise on top, season with spices, garnish with greens, and serve.
- Mayonnaise: 60 g
- Spices: to taste
- Fresh herbs: to taste
