Directions:
- Boil eggs in pan until fast boiling.
- Cover pan and remove from stove.
- Leave covered for 15 minutes.
- Remove from pan and cool either in refridgerator or cold water.
- Peel eggs and cut in half.
- Scoop out cooked yolks and mix with fork.
- Blend with mayonnaise, mustard, chives and capers.
- Scoop egg filling with spoon and fill egg whites.
- Garnish with chives.
- Wrap and chill until ready to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 224.17 Kcal (939 kJ) | ||
| Calories from fat | 162.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.1g | 28% | |
|---|---|---|---|
| Cholesterol | 381.76mg | 127% | |
| Sodium | 468.6mg | 20% | |
| Potassium | 144.29mg | 3% | |
| Total Carbs | 3.35g | 1% | |
| Sugars | 2.1g | 8% | |
| Dietary Fiber | 0.17g | 1% | |
| Protein | 13.16g | 26% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 2.1mg | 12% | |
| Calcium | 59.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 165.82 Kcal (694 kJ) | ||
| Calories from fat | 120.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.39g | 28% | |
|---|---|---|---|
| Cholesterol | 282.39mg | 127% | |
| Sodium | 346.62mg | 20% | |
| Potassium | 106.73mg | 3% | |
| Total Carbs | 2.48g | 1% | |
| Sugars | 1.56g | 8% | |
| Dietary Fiber | 0.13g | 1% | |
| Protein | 9.73g | 26% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 1.6mg | 12% | |
| Calcium | 43.7mg | 6% | |
* 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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