Directions:
- Peel the eggs, cut in half and remove egg yolks.
- Mash the eggs yolks in a small bowl and combine with the mayonnaise, herbes de Provence and capers.
- Divide mixture and stuff the cooked egg halves.
- Garnish with the tarragon leaves and black pepper.
- Cover eggs and refrigerate until ready to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 169.06 Kcal (708 kJ) | ||
| Calories from fat | 122.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.6g | 21% | |
|---|---|---|---|
| Cholesterol | 282.65mg | 94% | |
| Sodium | 197.19mg | 8% | |
| Potassium | 137.51mg | 3% | |
| Total Carbs | 1.77g | 1% | |
| Sugars | 0.89g | 4% | |
| Dietary Fiber | 0.16g | 1% | |
| Protein | 10.23g | 20% | |
| Vitamin C | 0.8mg | 1% | |
| Iron | 1.2mg | 7% | |
| Calcium | 54.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 196.55 Kcal (823 kJ) | ||
| Calories from fat | 142.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.81g | 21% | |
|---|---|---|---|
| Cholesterol | 328.6mg | 94% | |
| Sodium | 229.24mg | 8% | |
| Potassium | 159.87mg | 3% | |
| Total Carbs | 2.05g | 1% | |
| Sugars | 1.03g | 4% | |
| Dietary Fiber | 0.18g | 1% | |
| Protein | 11.89g | 20% | |
| Vitamin C | 0.9mg | 1% | |
| Iron | 1.4mg | 7% | |
| Calcium | 63.1mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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