Fridge Friend Recipes
Tomato, Feta and Spinach Stuffed Eggs recipe
Hard-boiled eggs filled with a creamy feta mixture and bright tomato pieces. They make an elegant snack or light lunch with plenty of flavour in every bite.
20 min · Easy · Mediterranean Jump to method
Ingredients
- 8 Eggs
- 60g Feta
- 40g Spinach
- 1 Tomatoes
- 2 tbsp Mayonnaise
- 1 tsp Mustard
- 1 pinch Sea Salt
- 1 pinch Black Pepper
| Nutrition | Per serving |
|---|---|
| Calories | 160 kcal |
| Protein | 11.5 g |
| Carbohydrates | 2.6 g |
| Fat | 11.4 g |
| Saturated fat | 3.8 g |
| Fibre | 0.5 g |
| Sugar | 1.4 g |
| Sodium | 250 mg |
Why this works
A protein-rich, low-carbohydrate starter with moderate fat from eggs, feta and mayonnaise; best suited to a filling snack or light meal rather than a low-fat option.
High-quality protein. Eggs and feta provide complete protein, which supports satiety and maintenance of muscle tissue.
Micronutrients from greens and eggs. Spinach and tomato add folate, vitamin C and carotenoids, while eggs contribute vitamin B12 and choline.
Saturated fat and sodium note. Feta, mayonnaise and added salt raise the saturated fat and sodium content, so portion size matters if watching blood pressure or heart health.
Method
- Boil the eggs for 10 minutes, then cool under cold water and peel them.
- Halve the eggs lengthways and scoop the yolks into a bowl.
- Mash the yolks with mayonnaise, mustard, crumbled feta, finely chopped spinach and diced tomatoes until creamy.
- Spoon or pipe the filling back into the egg whites.
- Chill for 5 minutes before serving.
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