Shell eggs, then cut in half lengthwise. Transfer yolks to a small bowl and mash with a fork. Mix in oil, mayonnaise, and mustard. Stir in minced celery, tarragon, capers, and shallot. Season with salt and pepper to taste.
Spoon yolk mixture into whites (or use a pastry bag for a pretty effect).
Refrigerate for at least one hour to allow flavors to blend.
Cover loosely and refrigerate.
From Bon Appetit, April 2006
Perfect flavor if allowed to sit for a little while in the refrigerator first (perhaps at least an hour). I added this information to the directions.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (134g)|
|Recipe Makes: 12|
|Calories from Fat: 140 (67%)|
|Amt Per Serving||% DV|
|Total Fat 15.6g||21 %|
|Saturated Fat 4.3g||22 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 529.4mg||163 %|
|Sodium 242mg||8 %|
|Potassium 180.9mg||5 %|
|Total Carbohydrate 1.9g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 1.8g|
|Protein 15.9g||23 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 210
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