This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"I have met a lot of hardboiled eggs in my time, but you're twenty minutes."
Oscar Wilde, Playwright
This is a great use for leftover egg yolks when you need the egg whites for another dish. Adding the egg yolks makes the tarter sauce really rich and decadent.
Servings: 8 | Serving size: about 3 tablespoons
Cooking Time: 30 Minutes
This recipe can be multiplied by 2.
This recipe can be divisible by 2.
Keeps well for 4-5 days in the fridge. Note that cooking time does not include refrigeration time.
|2 large||egg yolks|
|1/2 cup||reduced-fat mayonnaise|
|1||rib celery (diced)|
|1/2 cup||fresh cilantro leaves (coarsely chopped)|
|1 Tbsp||fresh lime juice|
|1 Tbsp||shallot (minced)|
|fresh ground black pepper (to taste)|
Place the water in a medium sauce pan over high heat. When it begins to boil, reduce the heat until the water is barely moving and add the unbroken egg yolks one at a time.
Poach the egg yolks for 12 minutes. Remove to a paper towel and let cool.
Combine the mayonnaise, celery, cilantro, lime juice, minced shallot, salt and pepper.
Using a fork, mash the egg yolks into the tartar sauce until well blended.
Refrigerate at least 3 hours.
Serving size: about 3 tablespoons
|Calories 64||Calories from Fat 54|
|% Daily Value|
|Total Fat 6g||9%|
|Saturated Fat 1g||5%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 6g||2%|
|Dietary Fiber 0g||0%|
|Vitamin A 1%||Vitamin C 1%|
|Calcium 1%||Iron 1%|
|Vitamin K 6 mcg||Potassium 35 mg|
|Magnesium 1 mg|