Œufs farcis à la californienne

24 portions

préparation 15 min.

cuisson 0 min.

Imprimer la recette

Valeur nutritive par œuf farci

Calories

Lipides

3 g

Lipides saturés

1 g

Lipides trans

0 g

Sodium

102 mg

Glucides

1 g

Fibres

0 g

Sucres

0 g

Protéines

3 g

Ingrédients

œufs cuits durs, écalés

1/4 tasse

50 ml

de mayonnaise à faible teneur en gras

2 c. à thé

10 ml

de moutarde de Dijon

2 c. à table

25 ml

de tomates séchées hachées finement, hydratées ou bien égouttées si dans l'huile

4 c. à thé

20 ml

de basilic frais, haché

1 c. à thé

5 ml

de vinaigre balsamique

1/4 c. à thé

1 ml

de sel

Pincée

de poivre

Tomates séchées hachées, pour garnir

Petites feuilles de basilic fraîches, pour garnir

Préparation

Couper les œufs en deux sur la longueur. Retirer les jaunes. Écraser les jaunes à la fourchette; ajouter la mayonnaise, la moutarde, les tomates séchées au soleil, le basilic, le vinaigre balsamique, le sel et le poivre.
Farcir les blancs de mélange. Garnir avec des tomates séchées au soleil et de la basilic. Servir immédiatement ou garder au réfrigérateur, dans un récipient couvert. Servir en moins de 2 jours.

Notes

Lorsque que vous faites des œufs cuits durs, privilégiez plutôt des œufs que vous avez conservés dans votre réfrigérateur depuis quelques jours. Il est plus difficile d'écaler des œufs frais.

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