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- 2 red bell peppers, roasted, peeled, seeded, and cut into chunks
- 4 hard-boiled large egg yolks
- 1 cup half and half
- 2 tablespoon olive oil
- 1 tablespoon anchovy paste
- 1 teaspoon paprika
- ½ teaspoon coarse salt
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons freshly squeezed lemon Juice
- Dash of Tabasco
- 20 Spanish pimiento-stuffed green olive, finely chopped
Directions:View on Cookstr
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|Amount Per Serving|
|Calories 118kcal (6%)|
|Total Fat 10g (16%)|
|Saturated Fat 4g (18%)|
|Cholesterol 116mg (39%)|
|Total Carbohydrate 4g|
|Dietary Fiber 1g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|