Classic Stuffed Egg

Classic Stuffed Egg

Eggs are often on the menu in Breakfast.


30 Minutes



  • 5 gm butter

  • 4 eggs

  • 1 cheese slice

  • salt

  • cayenne pepper

  • 25 gm capsicum

  • 1 tbsp olive oil

  • 1½ tbsp lemon juice


Net carbs(4 g)
Fat(33 g)
Protein ( 30 g)
kcal 433


  • Bring a pot of water to a boil. Reduce the heat to low (or off) to ensure the water is no longer boiling or has bubbles and use a skimmer to place the eggs in the water. Then increase the heat back to high and set a timer for 10 minutes.
  • After 10 minutes, remove the eggs from the water. Once the eggs have cooled completely, peel them and slice in half lengthwise. Remove the yolk to a small bowl with a spoon and place the egg whites on a plate.
  • Mash the yolks with a fork and add the capsicum, lemon juice, salt and pepper. Stir everything together.
  • Use a spoon to add a portion of the mixture back into the hole of each egg white. Sprinkle on paprika for garnish.

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