Photo: Joseph Gonzalez
Estimated Nutrition (whole recipe, rough)
220
Calories
7g
Protein
19g
Fat
5g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 eggs
- small handful arugula, finely chopped
- 2 teaspoons mustard
- 1/2 teaspoon salt
- 1/4 cup mayonnaise (I made homemade, since it’s such a prominent taste in these eggs)
- a few grinds fresh pepper
- smoked or regular paprika for garnish
- Hard boil the eggs: put 6 raw eggs in a pot with water to cover by about 1 inch. Bring to a boil, then turn off the heat. When the water has cooled to the point where it’s comfortable to stick your hand in to grab the eggs, that means they’re done. Remove and cool completely in the fridge. Peel and
- Take the egg yolk out from both halves and place in a bowl. Gently mash them, then add the salt, mustard, mayo, pepper, and arugula. Taste for seasonings and correct if necessary.
- For homemade mayo:
- 1 fresh, organic egg yolk
- 1 teaspoon white wine vinegar
- pinch salt
- 1/2 cup oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By biggirlssmallkitchen ·
Recipe sourced from
openrecipes