Photo: Joseph Gonzalez
Estimated Nutrition (whole recipe, rough)
145
Calories
9g
Protein
6g
Fat
17g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| 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 large eggs, hard-cooked
- 2 tablespoons mayonnaise
- 1 heaping tablespoon mustard, Creole or coarse grain
- 4 teaspoons freshly squeezed lemon juice
- 1 tablespoon finely minced scallions (green and white parts)
- salt and freshly ground black pepper, or to taste
- paprika for garnish
- 36 capers, drained, for garnish
Directions
1
Shell eggs, cut in half lengthwise, and pop yolks into mixing bowl.
2
With fork, mash yolks with mayonnaise, mustard, lemon juice and scallions.
3
Mix in salt and pepper.
4
Mixture should have pronounced lemon and mustard flavors, so add more if desired (chilling will make flavors less perceptible).
5
Fill cavity in each egg half with yolk mixture.
6
Top with sprinkle of paprika and place 3 capers on top of each filled egg half.
7
Chill till ready to serve.
8
Note: for best flavor, serve just slightly chilled.
Recipe sourced from
fandom