Directions:
- Place 1 dozen eggs in a large pot. Fill the pot with cold water until it covers the eggs by about an inch. Bring the water to a boil; then reduce to a low simmer for 15 minutes. Remove the pot from the stove and place it in the sink. Run cold water into the pot for several minutes until the pot is full of cold water.
- Remove the eggs. Roll each egg to crack the shell and gently peel.
- With a sharp knife, cut each egg in half length-wise. Remove the yolks and place them in the food processor. Add the mayo, mustard, dill, shallots, paprika, salt and pepper to the egg yolks. Puree until extremely smooth.
- Using a pastry bag and tip, or a zip-bag with one corner snipped off, pipe the yolk mixture into the hole of each egg. Sprinkle a few capers and extra chopped dill on each egg. Cover and refrigerate until ready to eat!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 43.24 Kcal (181 kJ) | ||
| Calories from fat | 28.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.13g | 5% | |
|---|---|---|---|
| Cholesterol | 82.96mg | 28% | |
| Sodium | 111.87mg | 5% | |
| Potassium | 34.69mg | 1% | |
| Total Carbs | 1.13g | 0% | |
| Sugars | 0.22g | 1% | |
| Dietary Fiber | 0.07g | 0% | |
| Protein | 2.92g | 6% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.5mg | 3% | |
| Calcium | 13.4mg | 1% | |
| Amount Per 100 g | |||
| Calories | 151.54 Kcal (634 kJ) | ||
| Calories from fat | 98.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.96g | 5% | |
|---|---|---|---|
| Cholesterol | 290.75mg | 28% | |
| Sodium | 392.05mg | 5% | |
| Potassium | 121.59mg | 1% | |
| Total Carbs | 3.95g | 0% | |
| Sugars | 0.77g | 1% | |
| Dietary Fiber | 0.25g | 0% | |
| Protein | 10.23g | 6% | |
| Vitamin C | 0.4mg | 0% | |
| Iron | 1.7mg | 3% | |
| Calcium | 47mg | 1% | |
* 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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