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Eggs with Piquant Mayonnaise

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  Thick mayonnaise 6 Tablespoon
  Lemon juice 1 Tablespoon
  Garlic 1⁄2 Clove (2.5 gm), crushed
  Chopped parsley 2 Tablespoon
  Chopped basil 1 Tablespoon
  Chopped tarragon 1 Tablespoon
  Capers 2 Tablespoon
  Canned anchovy fillets 100 Gram, drained (Two 50 Gram Cans)
  Pepper 1
  Eggs 6 , hardboiled
  Curly endive 1

Put the mayonnaise and lemon juice into a bowl.
Mix in the garlic, herbs and 1 tablespoon capers.
Chop half of the anchovy fillets very finely and add to the mayonnaise.
Season with pepper to taste.
Cut the eggs in half lengthways.
Place the curly endive leaves on individual serving plates and arrange the eggs on top, cut side down.
Spoon the herb mayonnaise over and arrange the remaining anchovy fillets in a lattice pattern over each egg.
Top with the remaining capers.
Serve chilled.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1363 Calories from Fat 998

% Daily Value*

Total Fat 110 g169.5%

Saturated Fat 16.3 g81.5%

Trans Fat 0 g

Cholesterol 1386.1 mg462%

Sodium 4969 mg207%

Total Carbohydrates 34 g11.4%

Dietary Fiber 18.5 g74.1%

Sugars 4.4 g

Protein 64 g129%

Vitamin A 330.6% Vitamin C 153.6%

Calcium 98.8% Iron 108.4%

*Based on a 2000 Calorie diet

Eggs With Piquant Mayonnaise Recipe