Keywords: low-carb, vitamin D, breakfast
Serves: 1
Prep Time: 5 minutes
Total Time: 15 minutes
Equipment: pot, cutting board, knife, frying pan, stove
Ingredients:
- 2 hardboiled eggs
- 2 white mushrooms
- 1 teaspoon of chive or dill
- 1 teaspoon of butter
- 1 teaspoon of mayonnaise
- pinch of salt
- pinch of black pepper
Directions:
- Bring water to a boil, boil eggs for 6 minutes.
- Let the eggs cool off.
- In the meantime, finely chop mushrooms and herbs.
- Melt butter on a frying pan and fry mushrooms and herbs, adding salt and pepper.
- Place the mushrooms into a small mixing bowl and let them cool.
- Peel the eggs and halve them to remove the yolks. Place the yolks in a separate bowl.
- Mash the yolks with mayo and add the cooled mushrooms and chives.
- Stuff the egg whites with the yolk mixture.
- Sprinkle with chives as garnish.
Variations:
- Use any herbs you like including green onions, thyme, and parsley.
Notes:
- This is a great appetizer for parties because it can be prepared in advance and served cold.
Nutrition Facts:
Total Servings: 1
Serving Size: 2 eggs
| Amount Per Serving | % Daily Value |
| Calories: 230 calories | 9% |
| Total Fat: 18 g | 21% |
| Saturated Fat: 6.2 g | 20% |
| Cholesterol: 385 mg | 120% |
| Sodium: 155 mg | 10% |
| Total Carbohydrates: 2.4 g | 1% |
| Dietary Fiber: 0.4 g | 2% |
| Added Sugar: 0 g | 0% |
| Protein: 13.8 g | 9% |
| Vitamin D: 90.3 IU | 15% |
| Calcium: 53.5 mg | 5% |
| Iron: 1.4 mg | 8% |
| Potassium: 245 mg | 9% |