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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Belgian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim off the green parts of the leeks, chop up the white part and wash thoroughly, then drain well and pat dry. | 2. In a saucepan heat 2 tb. | 3. olive oil and stew the chopped leeks gently for about 8-10 minutes or until cooked. | 4. Meanwhile, hard-boil the eggs. | 5. Put the leeks in a shallow dish, dress them with the lemon juice, salt and pepper, and allow to cool. | 6. Shell the eggs and mash them with a fork, adding the mayonnaise and mustard. | 7. Mix in the capers. | 8. Spread the egg mixture onto the leeks and chill for at least 2 hours. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
leek	2			108.58	25.186999999999998	2.67	0.534
olive oil	1	teaspoon		39.78	0.0	0.0	4.5
lemon				-	-	-	-
egg	2			143.0	0.72	12.56	9.51
mayonnaise	1	tablespoon		54.15	0.0	0.0555	6.0
french mustard	1	teaspoon		-	-	-	-
caper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.