Directions:
- Put eggs in a large saucepan and cover with water. Cover pot and boil 10 minutes. Drain and rinse with very cold water to cool quickly.
- Mix mayonnaise, mustard, and vinegar in a small bowl. Peel eggs, then slice in half. Separate yolks from whites and put whites on a serving plate. Stir yolks into mayonnaise mixture. Gently mix in olives and capers.
- Fill whites with yolk mixture. Sprinkle tops with parsley.
- Note: Nutritional analysis is per 2 half-egg serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 909.38 Kcal (3807 kJ) | ||
| Calories from fat | 675.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 75.06g | 115% | |
|---|---|---|---|
| Cholesterol | 1505.39mg | 502% | |
| Sodium | 1462.94mg | 61% | |
| Potassium | 598.72mg | 13% | |
| Total Carbs | 7.83g | 3% | |
| Sugars | 2.12g | 8% | |
| Dietary Fiber | 0.69g | 3% | |
| Protein | 53.05g | 106% | |
| Vitamin C | 4mg | 7% | |
| Iron | 8.6mg | 48% | |
| Calcium | 242.5mg | 24% | |
| Amount Per 100 g | |||
| Calories | 183.91 Kcal (770 kJ) | ||
| Calories from fat | 136.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.18g | 115% | |
|---|---|---|---|
| Cholesterol | 304.44mg | 502% | |
| Sodium | 295.85mg | 61% | |
| Potassium | 121.08mg | 13% | |
| Total Carbs | 1.58g | 3% | |
| Sugars | 0.43g | 8% | |
| Dietary Fiber | 0.14g | 3% | |
| Protein | 10.73g | 106% | |
| Vitamin C | 0.8mg | 7% | |
| Iron | 1.7mg | 48% | |
| Calcium | 49mg | 24% | |
* 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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