15 min
Temperature: Cold
Additional culinary preparation: Sauces
Allergens
Eggs
Eggs
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Mayonnaise sauce 0.2 l
Eggs 0.75 ud
Onion 0.038 kg
Parsley 0.004 g
Table salt 0.001 g
Elaboration
  • Boil the eggs and cool them.
  • Brunoise the capers, onion, gherkins, parsley and the boiled eggs.
  • Add all the ingredients to the mayonnaise.
  • Set aside in the fridge until consumption.
Nutritional information (1 portion)
Fiber 0.12 g
Saturates 4.88 g
Monounsaturated fatty acids 21.77 g
Polyunsaturated fatty acids 3.65 g
Cholesterol 143.15 mg
Calcium 21.72 mg
Iron 0.39 mg
Zinc 0.3 mg
Vitamin A 51.71 ug
Vitamin C 1.47 g
Folic acid 12.05 ug
Salt (Sodium) 364.1 mg
Sugars 0.14 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.