Stuffed Eggs And Italian Eggs
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Italian | Taylor, Wendy | 1 | Servings |
INGREDIENTS
| 4 | Hard boiled eggs | |
| 1 | Tin tuna | |
| 1 | T | Chopped parsley |
| 2 | T | Capers |
| 1 | T | Mayonnaise |
| Pepper and salt | ||
| 4 | Hard boiled eggs | |
| 1 | T | Fresh, finely chopped |
| garlic | ||
| Freshly ground black pepper | ||
| Little black olives or | ||
| anchovy stuffed | ||
| green olives – halved | ||
| Extra virgin olive oil | ||
| Flat parsley coarsley | ||
| chopped | ||
| Sea salt |
INSTRUCTIONS
Stuffed Eggs: Halve eggs, and mash the yolks with all ingredients until it is a thick paste. Wet your fingers and form paste into a ball to fit back into the egg white. Why not try quartering the eggs, and use them in a plated salad. Italian Eggs: Carefully halve warm eggs. Sprinkle with salt and garlic. Drizzle over oil, and a grind of pepper. Converted by MC_Buster. Per serving: 347 Calories (kcal); 20g Total Fat; (52% calories from fat); 40g Protein; trace Carbohydrate; 69mg Cholesterol; 302mg Sodium Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 880
Calories From Fat: 521
Total Fat: 58.1g
Cholesterol: 1701mg
Sodium: 2119.9mg
Potassium: 1291.7mg
Carbohydrates: 23.4g
Fiber: 9.9g
Sugar: 7.3g
Protein: 67.2g