Put eggs in a saucepan and fill it halfway with cold water. Set oer high heat. When the water boils, turn off the heat and place a lid on the pot and set aside for 10 min.
Place the pot of cooked eggs in the sink and run cold water over the eggs until the eggs and the pot feel cool. Roll each egg on a work surface to crack the cell. Carefully peel off the eggshells and discard.
Method for whole egg portion: Cut a quarter off the egg from the fat rounded end to expose the yolk. Cut a sliver off the opposite end, so the egg can sit upright without falling over. Scoop out the yolks into a medium size mixing bowl. Place the whites halves into the egg container for easy filling and transport.
Filling: To the bowl with the yolks add the anchovy paste, Worcestershire sauce, mayonnaise, garlic, onion, Parmigiano Reggiano, lemon juice, salt and pepper. Mash up the mixture with a fork until it has a paste-like consistency. (optional: mix in 1/2 of the romaine. Reserve the rest of the Romaine for garnish.)
Spoon the egg mixture into a plastic, resealable bag and squish it all into one of the bottom corners. Snip off thg corner and squeeze out a bit of the yolk mixture into each of the egg whites.
If you are using Romaine: Once all of the eggs are filled, place a little pit of shredded Romaine on top of each for garnish. It is also nice to put a bed (or small piece) of Romaine below each stuffed egg.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (131g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 116 (62%)|
|Amt Per Serving||% DV|
|Total Fat 12.9g||17 %|
|Saturated Fat 4.1g||20 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 529.9mg||163 %|
|Sodium 294.3mg||10 %|
|Potassium 180.6mg||5 %|
|Total Carbohydrate 1.3g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 1.2g|
|Protein 16.2g||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: 186
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