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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the rounded ends off the eggs, scoop out the yolks into a bowl, and stand the hard bouled egg whits upright in the egg carton. If you wish to serve the eggs on a platter, trim a small piece of the egg off the pointed ends so they will stand upright. | 2. Break the egg yolks up a little bit using a fork. Grate the garlic into the egg yolks, then grate about 2 tbls. of onion juice into the bowl. add the capers, 1 tsp of lemon zest, the juice of the lemon, a few dashes of hot sauce, the mayonnaise, pepper, and half of the parsley. Mash until smooth and check seasonings, adjusting if necessary. | 3. Fill the egg whites, overstuffing them a little. Garnish with the remaining parsley. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
hard egg	12		peeled boiled	-	-	-	-
garlic clove	1			-	-	-	-
onion	1/4			7.0	1.6345	0.1925	0.0175
caper	2	tablespoons	drained chopped	3.9560000000000004	0.8411	0.4059	0.1479
lemon	1		juice	1.2808	0.4116	0.0486	0.0132
hot sauce				-	-	-	-
mayonnaise	3 -4	tablespoons		0.0	0.0	0.0	0.0
black pepper	1	teaspoon	coarse	5.773	1.4708	0.239	0.075
flat leaf parsley	3	tablespoons	chopped	-	-	-	-

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