4 Serves
123 Mins
Place eggs in a pot of water and boil for 10 minutes until hard-boiled, then transfer to an ice bath to cool completely before peeling.
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FrenchVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
29 µg / 400 µgCalcium
23 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
8 mg / 420 mgPhosphorus
66 mg / 1,250 mgPotassium
57 mg / 4,700 mgSodium
258 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
0 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
113 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
Slice the baguette lengthwise and carefully remove the soft inner crumb to create a hollow shell.
In a mixing bowl, mash the hard-boiled eggs with mayonnaise, Dijon mustard, salt, and black pepper until smooth.
Fold in finely chopped chives and spoon the mixture into the hollowed baguette halves.
Press the two halves of the baguette together, wrap tightly in plastic wrap, and refrigerate for at least 60 minutes to set before slicing into rounds.
30
g20
g36
g
French
French