Directions:
- Rinse eggs with warm water and place in a small saucepan. Cover with cold water, place the pan over medium-high heat and bring to boil. Reduce heat to a simmer and cook for exactly 13 minutes. Drain, rinse under cold water and peel. Cool in the refrigerator, loosely covered for 15 minutes.
- Halve eggs lengthwise and carefully scoop out the yolks. Place yolks in a bowl and mash with a fork. Add mustard, Tabasco, salt, pepper and snipped chives. Stir in mayonnaise.
- Fill each egg white with about 1 1/2 teaspoons of the egg-yolk mixture and dust the top with paprika. Arrange in a spoke design on a platter; garnish with whole chives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 119.39 Kcal (500 kJ) | ||
| Calories from fat | 91.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.22g | 16% | |
|---|---|---|---|
| Cholesterol | 188.9mg | 63% | |
| Sodium | 124.33mg | 5% | |
| Potassium | 74.75mg | 2% | |
| Total Carbs | 0.7g | 0% | |
| Sugars | 0.16g | 1% | |
| Dietary Fiber | 0.07g | 0% | |
| Protein | 6.63g | 13% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 1mg | 6% | |
| Calcium | 29.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 204.38 Kcal (856 kJ) | ||
| Calories from fat | 157.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.49g | 16% | |
|---|---|---|---|
| Cholesterol | 323.39mg | 63% | |
| Sodium | 212.85mg | 5% | |
| Potassium | 127.98mg | 2% | |
| Total Carbs | 1.19g | 0% | |
| Sugars | 0.27g | 1% | |
| Dietary Fiber | 0.11g | 0% | |
| Protein | 11.35g | 13% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 1.8mg | 6% | |
| Calcium | 51.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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