Directions:
- Boil the eggs, shell and cut in half lengthwise.
- In a small bowl mash the eggs yolks with a fork. Mix in the olive oil, mayonnaise, and Dijon mustard.
- Stir in the celery, fresh tarragon, capers and the shallots.
- Season to taste with salt and pepper.
- Divide and spoon the mixture into the egg halves. Garnish each egg half with 1 or 2 slices of celery.
- If not eating immediately, cover well and refrigerate.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 140.3 Kcal (587 kJ) | ||
| Calories from fat | 110.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.25g | 19% | |
|---|---|---|---|
| Cholesterol | 187.47mg | 62% | |
| Sodium | 132.96mg | 6% | |
| Potassium | 88.1mg | 2% | |
| Total Carbs | 1.12g | 0% | |
| Sugars | 0.7g | 3% | |
| Dietary Fiber | 0.19g | 1% | |
| Protein | 6.75g | 14% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 0.7mg | 4% | |
| Calcium | 32.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 219.46 Kcal (919 kJ) | ||
| Calories from fat | 172.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.16g | 19% | |
|---|---|---|---|
| Cholesterol | 293.25mg | 62% | |
| Sodium | 207.99mg | 6% | |
| Potassium | 137.81mg | 2% | |
| Total Carbs | 1.75g | 0% | |
| Sugars | 1.09g | 3% | |
| Dietary Fiber | 0.3g | 1% | |
| Protein | 10.56g | 14% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 1.1mg | 4% | |
| Calcium | 50.8mg | 3% | |
* 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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