Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Radish | 1/2 cup (58g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| 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
- two tablespoons sweet cream
- two tablespoons heavy mayonnaise
- six hard boiled eggs cut lengthwise in halves
- half saltspoon salt
- two halves on piece of lettuce
- one red radish on top
- three pimolas around on the lettuce
- salt
- black pepper
Directions
Six hard boiled eggs cut lengthwise in halves, remove the yolks — mash them; add half saltspoon salt, pinch of black pepper, two tablespoons sweet cream, two tablespoons heavy mayonnaise. Mix well and fill the whites of the eggs. Serve on individual plates with two halves on piece of lettuce, with the light mayonnaise poured over the stuffed eggs. Garnish with fancy cut pickled red beets, or with one red radish on top of each, and about three pimolas around on the lettuce. De- licious for luncheon. — Miss Charlotte Wickstrom, Hartford, Conn.