Recipe: Stuffed Eggs with Beans and Carrots step by step with pictures | Handy.Recipes

Stuffed Eggs with Beans and Carrots

Cooked Eggs Stuffed with Beans and Carrots

Time to cook: 15 minutes

Total Servings: 6

Nutritional Value

Eggs stuffed with boiled carrots, rice and red beans. Simple, tasty and original.

Author of the recipe

Ingredients for the eggs stuffed with beans and carrots:

  • Chicken Egg (boiled) - 3 pcs
  • Beans (TM "Mistral") - 4 tablespoon
  • Carrots (boiled) - 1 pc
  • rice (boiled) - 4 tablespoon
  • Green onions - 1 tablespoon
  • Garlic - 1 clove
  • Salt - to taste
  • Black pepper (ground) - to taste
  • Sour cream
  • Dill

How to cook Eggs Stuffed with Beans and Carrots step by step with photos

Boil until soft. I have red beans from TM "Mistral". Mince the cooled beans through a meat grinder. Mix beans with boiled rice.

Peel and grate boiled carrots. Add grated carrots and finely chopped green onions to the mass. Stir at . Season with salt and pepper to taste. Add chopped garlic and a little sour cream. Stir the mass. Stuffing is ready.

Peel boiled eggs from shells and cut lengthwise into two equal parts. Remove the egg yolk. If desired, the egg yolk can be added to the stuffing.

Fill egg halves with stuffing. Sprinkle with dill and garnish with white beans. Serve this appetizer. Enjoy!!

Nutritional Value:

Whole Dish:
636.4 Calories
38.9 g
21.3 g
71.2 g
Per Serving:
106.1 Calories
6.5 g
3.6 g
11.9 g
148 Calories
9 g
5 g
16.6 g

Salt, Black Pepper, Garlic, Egg, Sour Cream, Rice, Carrots, Green onions, Dill, Beans, Carrot, Bean, Starters, Egg Stuffing

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