For the deviled eggs, mash the yolks of 12 large hard-cooked eggs sliced lengthwise. Add 2/3 cup sour cream. Season half the egg yolks with 2 teaspoons each minced fresh chervil and onion. Season remaining egg yolks with 2 teaspoons each Dijon mustard and minced fresh dill. Add salt and pepper to taste; fill egg whites. Garnish dilled eggs with dill sprigs and chervil eggs with tiny kalamata olives.
For the tomatoes, arrange 5 thickly sliced tomatoes on a platter. Sprinkle with 1 tablespoon chopped chives, drizzle with 1/4 cup balsamic vinaigrette and season with salt and pepper. Let stand for 30 minutes and top with 4 ounces crumbled feta cheese, 1/4 cup chopped kalamata black olives and chopped chives.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (180g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 114 (63%)|
|Amt Per Serving||% DV|
|Total Fat 12.7g||17 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 299.3mg||92 %|
|Sodium 296mg||10 %|
|Potassium 326.8mg||9 %|
|Total Carbohydrate 5.7g||2 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 4.6g|
|Protein 11.5g||16 %|
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: 180
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!