A nice variation on traditional deviled eggs
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.
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Serving Size: 1 (134g) | ||
Recipe Makes: 12 | ||
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Calories: 210 | ||
Calories from Fat: 140 (67%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database 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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