- Prep time 20 minutes
- Total time 30 minutes
- Portion size 8 servings
- Credits : Canadian Living Magazine: December 2021
Ingredients
Method
Cut eggs in half lengthwise. Scoop egg yolks into bowl. Transfer egg whites to serving platter; cover and set aside.
Mix egg yolks with mayonnaise, capers, pickles, shallots and mustard until combined; season with salt and pepper. Spoon filling into egg whites. Garnish with chives. (Make-ahead: Can be stored in airtight container and refrigerated for up to 1 day.
TEST KITCHEN TIP
To hard-cook your eggs, arrange them in saucepan; pour in enough cold water to cover by at least 1 inch. Bring to boil and cook for 10 minutes. Using skimmer, transfer eggs to bowl of ice. Let cool completely.
Nutritional facts PER EGG HALF
- Iron 0.5 mg
- Fibre 0 g
- Sodium 150 mg
- Sugars 0 g
- Protein 3 g
- Calories 70
- Total fat 6 g
- Cholesterol 95 mg
- Saturated fat 1 g
- Total carbohydrate 0 g
