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Second breakfast · Afternoon snack

Stuffed Eggs with Dill

About 182 kcal, 16 g of protein, 3 g of carbs, and 11 g of fat per serving. Great for a second breakfast or afternoon snack, and takes about 10 min to prepare.

VegetarianHigh-proteinLow carb

Dill-stuffed eggs - about 182 kcal per serving
182kcal
16 gprotein (37% of energy)
3 gcarbs
11 gfat
1 gfiber
10 minprep time

Ingredients (1 serving)

Instructions

  1. Peel the hard-boiled eggs, cut them in half lengthwise, and remove the yolks.
  2. Mash the yolks with the Greek yogurt, a teaspoon of mustard, and chopped dill. Season with salt and pepper.
  3. Spoon the mixture back into the egg whites, sprinkle with paprika, and serve with radishes.

For taking them to go, arrange the eggs snugly in a shallow container so the filling doesn't get smeared.

Nutrition information per serving

Per servingAmount
Calories182 kcal
Protein16.1 g
Carbs3.2 g
of which sugars3 g
Fiber0.9 g
Fat10.8 g
of which saturated3.3 g
Salt0.4 g

We calculated the calories and macros using the listed weights and our calorie chart. Protein provides 37% of the energy, carbs 7%, and fat 56%. Weights are for ingredients in the form specified in the recipe: groats, rice, and pasta are weighed dry, and meat and fish raw, unless the recipe says otherwise.

Which meal plans include this recipe

You’ll find this recipe in ready-made meal plans for 7 days, with servings tailored to the plan’s calorie content:

Nutrition information is approximate and depends on the specific products and preparation method. This recipe is for informational purposes and does not replace an individual diet plan from a dietitian. How we calculate recipe calories.

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