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Rating: 4.0/5 (10 votes cast)

Meal Type: Appetizer
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Medium
Cuisine: American
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4
Amount Per Serving
Calories 157
% Daily Value**
Total Fat 12g
18%
Saturated Fat 3g
4%
Unsaturated Fat 4g
Cholesterol 267mg
89%
Sodium 148mg
6%
Total Carbohydrate 3g
1%
Dietary Fiber 1g
3%
Sugars 2g
Protein 10g
Vitamin A  104%Vitamin C  20%
Calcium  7%Iron  10%
Potassium  7%Vitamin E  6%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Egg Mayonnaise with Lettuce

Date Added: June 11, 2009

Ingredients:

2 Tablespoons Mayonnaise
4 Eggs Free range
2 Lettuce Little gem
2 Tablespoons Low Fat Yogurt plain
1 Cayenne Pepper Pinches sweet
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Directions:

1. Cover the eggs in cold water and bring to the boil.

2. Simmer slowly for 10 minutes from the moment that the water reaches the boil, turning the eggs occasionally to make sure the yolk remains central.

3. Cool the eggs under cold running water and shell them carefully.

4. Cut them in half.

5. Mix the mayonnaise and yogurt together.

6. Arrange the lettuce leaves between the 4 plates and place the eggs, yolk side down on the lettuce, one egg per plate.

7. Spoon the dressing evenly over the 4 eggs and sprinkle with a little cayenne to serve.

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Dietary Notes:
This recipe is high in Vitamin A with 104% of your daily recommended intake per serving. This recipe is high in Vitamin C with 20% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Yogurt, Hot Pepper allergies.
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