- Prep time 15 minutes
- Total time 35 minutes
- Portion size 6 servings
- Credits : Canadian Living Magazine
Ingredients
Method
Place eggs in saucepan and fill with cold water to fully submerge eggs. Cover and bring to boil. Turn off heat; let stand for 7 minutes. Drain and rinse eggs under cold water for 2 minutes. Let rest in cold water for 10 minutes; peel eggs.
Slice eggs in half lengthwise; carefully remove yolks, placing them in bowl. Set egg-white shells aside. Mash egg yolks in bowl; add artichokes, onion, capers, parsley, lemon zest and mayonnaise. Season with salt and pepper; stir to combine. Using melon baller (or pastry bag fitted with plain tip), fill reserved egg-white shells with egg yolk mixture.
Place eggs on serving plate. Sprinkle with dill and capers, if using.
Nutritional facts PER EACH OF 6 SERVINGS about
- Iron 1 mg
- Fibre 1 g
- Sodium 150 mg
- Sugars 0 g
- Protein 7 g
- Calories 125
- Total fat 10 g
- Cholesterol 285 mg
- Saturated fat 2 g
- Total carbohydrate 2 g
