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Deviled Eggs Provençale

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.314
Energy (kCal)110.278
Carbohydrates (g)0.4205
Total fats (g)12.074
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel the eggs, cut in half and remove egg yolks. | 2. Mash the eggs yolks in a small bowl and combine with the mayonnaise, herbes de Provence and capers. | 3. Divide mixture and stuff the cooked egg halves. | 4. Garnish with the tarragon leaves and black pepper. | 5. Cover eggs and refrigerate until ready to serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    hard egg 6 boiled - - - -
    mayonnaise 2 tablespoons 108.3 0.0 0.111 12.0
    herbes de provence 1/2 teaspoon - - - -
    caper 1 tablespoon chopped chopped drained 1.9780000000000002 0.4205 0.203 0.07400000000000001
    tarragon leaf 6 -12 - - - -
    black pepper cracked - - - -

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



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