Directions:
- Hardboil the eggs and allow them to cool; separate the yolks from the whites.
- With a food processor, grind the 1/4 cup of walnuts until they're the texture you desire (we prefer them a little crumbly).
- Mash the yolks with the softened butter, then stir in the ground walnuts, dill, salt, and salsa.
- Place lettuce leaves or salad greens onto a serving plate, then turn the yolk mixture out onto the prepared plate, surround with the chopped egg whites, and serve.
- Variation: for a creamier salad, do not separate the hard-boiled eggs; mash the eggs with 3 Tbsp of softened butter, the ground walnuts, the dill, 2 Tbsp each of minced cilantro and scallion (white part only), and 1/8 teaspoon salt, then sprinkle 2 Tbsp pomegranate seeds on top of the salad for garnish.
- Makes 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 146.66 Kcal (614 kJ) | ||
| Calories from fat | 112.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.49g | 19% | |
|---|---|---|---|
| Cholesterol | 193.63mg | 65% | |
| Sodium | 127.67mg | 5% | |
| Potassium | 125.6mg | 3% | |
| Total Carbs | 1.62g | 1% | |
| Sugars | 0.26g | 1% | |
| Dietary Fiber | 0.64g | 3% | |
| Protein | 8.51g | 17% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 1.3mg | 7% | |
| Calcium | 35.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 221.53 Kcal (928 kJ) | ||
| Calories from fat | 169.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.86g | 19% | |
|---|---|---|---|
| Cholesterol | 292.48mg | 65% | |
| Sodium | 192.84mg | 5% | |
| Potassium | 189.71mg | 3% | |
| Total Carbs | 2.44g | 1% | |
| Sugars | 0.39g | 1% | |
| Dietary Fiber | 0.97g | 3% | |
| Protein | 12.85g | 17% | |
| Vitamin C | 0.7mg | 1% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 1.9mg | 7% | |
| Calcium | 53.7mg | 4% | |
* 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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