Photo: Joseph Gonzalez
Estimated Nutrition (whole recipe, rough)
299
Calories
24g
Protein
18g
Fat
10g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Olive | 1 large (4g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 eggs
- 1 tablespoon butter
- 1 tablespoon sour cream
- 1 teaspoon dijon mustard
- salt
- pepper
- mayonnaise
- pickled olives
- lettuce
- parsley
Directions
1
Hard boil the eggs, shell and let cool.
2
Cut in half crosswise, remove the yolks and place them in a bowl.
3
Smash the yolks with a fork and mix with the butter, mustard and sour cream.
4
Add salt and pepper.
5
Fill each egg half and arrange filled side down on a plate on which you previously put mayo.
6
The top of each egg spread with the rest of mayo, place a piece of pickled olive.
7
Decorate around the eggs with chopped lettuce and parsley.
8
Category:Moldovan Recipes
9
Category:Moldovan Appetizers
Recipe sourced from
fandom