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Ingredientes
- 24 lrg hard-boiled Large eggs peeled, and halved lengthwise
- 2/3 c. lowfat sour cream
- 1/3 c. mayonnaise
- 1/4 c. minced fresh chives
- 1 Tbsp. Dijon mustard
- 2 tsp fresh lemon juice
- 3/4 tsp salt
- 1/2 tsp freshly-grnd black pepper
- 1 jar salmon roe - (4 ounce) (or possibly golden brown whitefish roe)
Direcciones
- Carefully scoop yolks from egg halves into large bowl. Finely chop 4 egg-white halves; add in to bowl with yolks. Add in lowfat sour cream and next 6 ingredients to yolks. Mash with fork till smooth.
- Arrange egg-white halves on large platter. Spoon filling into each, mounding slightly. (Can be prepared 2 hrs ahead. Cover and chill.) Garnish each egg half with 1/4 tsp. roe and serve.
- This recipe yields 20 servings.
- Comments: Domestic golden brown whitefish roe, much of that comes from the Great Lakes region, can also be used.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 122g | |
| Recipe makes 12 servings | |
| Calories 213 | |
| Calories from Fat 156 | 73% |
| Total Fat 17.54g | 22% |
| Saturated Fat 5.25g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 424mg | 141% |
| Sodium 340mg | 14% |
| Potassium 159mg | 5% |
| Total Carbs 1.4g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 1.3g | 1% |
| Protein 12.76g | 20% |
