Caviar and Egg Cups - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 6 large eggs
- 1 stalk celery
- 1/3 c. mayonnaise
- 1 tsp. Dijon mustard
- 1/4 tsp. paprika
- 1 1/2 c. all-purpose flour
- 3/4 tsp. salt
- 1/2 c. shortening
- Caviar, parsley leaves, and chives for garnish
Instructions
- Hard-cook eggs. Remove shells from eggs and coarsely chop.
- Mince celery. In medium bowl, mix eggs with celery, mayonnaise, mustard, and paprika. Cover bowl and refrigerate until ready to use.
- Preheat oven to 425 degrees F. In bowl, stir flour and salt. With pastry blender or two knives used scissor-fashion, cut in shortening until mixture resembles coarse crumbs.
- Sprinkle 4 to 5 tablespoons cold water, 1 tablespoon at a time, into mixture, mixing lightly with a fork after each addition until dough is just moist enough to hold together. Shape dough into a ball.
- Divide dough into 36 pieces; press a piece evenly into bottom and up side of each of thirty-six 1 3/4-inch mini muffin-pan cups. Prick each pastry cup several times with toothpick to prevent puffing during baking. Bake 10 to 15 minutes until golden brown. Cool pastry cups 5 minutes in pans on wire racks. Remove pastry cups from pans; cool completely on wire racks, about 20 minutes. If not assembling hors d'oeuvres right away, store pastry cups in tightly covered container.
- To serve, fill pastry cups with egg mixture. Garnish each with some caviar and parsley or chives.
- Each hors d'oeuvre without garnish: About 70 calories, 5 g fat, 37 mg cholesterol, 70 mg sodium.
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