Deviled Eggs with Dill-Cucumber Topping
Romaine Salad with Lemon Vinaigrette
Ingredients
- 8 large eggs
- ¼ cup mayonnaise
- 1 Tbsp Dijon mustard
- 2 tsp white wine vinegar
- ⅛ tsp cayenne pepper
- 2 Tbsp chopped cucumber
- 1 Tbsp drained capers
- 1 Tbsp chopped fresh dill
Instructions
- Place eggs in a single layer in a large stainless steel saucepan. Add water to cover; bring to a rolling boil. Remove from heat; let stand, covered, 15 minutes. .
- Drain; run cold water over eggs.
- Peel and halve eggs lengthwise. Remove yolks, and place in a bowl.
- Add mayonnaise, mustard, vinegar, and cayenne to yolks; mash.
- Fill egg white halves with yolk mixture. Chill until ready to serve.
- Top with cucumber, capers, and dill before serving.
Side Dish Ingredients
- ¼ cup lemon juice
- ¼ cup extra virgin olive oil
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- ¼ tsp salt
- ¼ tsp pepper
- 1 (9-oz) pkg chopped romaine lettuce
- 1 heirloom tomato, chopped
Side Dish Instructions
- Whisk together lemon juice, oil, mustard, garlic, salt, and pepper in a large bowl.
- Add lettuce and tomato; toss to coat.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
242
|
149
|
391
|
| Fat (g) | 20 | 14 | 34 |
| Sat. Fat (g) | 5 | 2 | 7 |
| Protein (g) | 13 | 1 | 14 |
| Carb (g) | 1 | 5 | 6 |
| Fiber (g) | 0 | 1 | 1 |
| Sodium (mg) | 370 | 181 | 551 |
Low Carb Lunch Meal Plan
This recipe selected from the eMeals Low Carb Lunch Meal Plan.
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