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Description
foxeslovelemons.com (BLOG)
Ingredients
US|METRIC
12 SERVINGS
- 6 large eggs
- 1 anchovy (minced)
- 1 garlic clove (small, minced)
- 1/4 cup greek yogurt
- 2 Tbsp. grated Parmesan cheese
- 1 Tbsp. EVOO
- 1 Tbsp. fresh lemon juice
- 2 tsp. Dijon mustard
- 1/4 tsp. kosher salt
- 1/4 tsp. ground black pepper
- croutons (optional)
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Directions
- Place eggs in medium saucepot and cover with cold water by 2 inches. Heat to rolling boil over medium-high heat. Cover and remove from heat; let stand 12 minutes. Remove eggs from water with slotted spoon and gently crack each egg in several places. Place eggs in bowl of ice water; let stand 10 minutes. Carefully peel eggs and cut in half lengthwise.
- Separate egg yolks and place in small bowl; use fork to crush egg yolks. Add anchovy, garlic, yogurt, grated cheese, oil, lemon juice, mustard, salt and pepper; stir until well combined. Filling can be made up to 1 day in advance. Cover and refrigerate filling and egg white halves until ready to serve.
- Just before serving, use small spoon or piping bag to divide filling between egg white halves. Garnish with lettuce, cheese shavings and croutons, if desired.
NutritionView More
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70Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories70Calories from Fat35 |
% DAILY VALUE |
Total Fat4.5g7% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol110mg37% |
Sodium125mg5% |
Potassium65mg2% |
Protein4g |
Calories from Fat35 |
% DAILY VALUE |
Total Carbohydrate3g1% |
Dietary Fiber0g0% |
Sugars<1g |
Vitamin A10% |
Vitamin C4% |
Calcium4% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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