Directions:
- Peel and cut eggs in half, lengthwise. Remove the yolks into a bowl and mash them. Add 1/3 cup mayonnaise, mustard, sweet pickle relish, salt and pepper, to taste, and hot red pepper sauce. Mix all the ingredients together. The texture needs to be firm enough to either pipe back into egg halves with a pastry bag or you can use a spoon. You may need to add the additional 1/3 cup of mayonnaise. You can also add more mustard depending on your taste. After yolk mixture is added back to eggs, sprinkle tops with paprika.
- A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 205.07 Kcal (859 kJ) | ||
| Calories from fat | 161.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.9g | 28% | |
|---|---|---|---|
| Cholesterol | 229.99mg | 77% | |
| Sodium | 287.91mg | 12% | |
| Potassium | 88.5mg | 2% | |
| Total Carbs | 3.15g | 1% | |
| Sugars | 2.7g | 11% | |
| Dietary Fiber | 0.24g | 1% | |
| Protein | 8.19g | 16% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 0.8mg | 4% | |
| Calcium | 34.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 236.09 Kcal (988 kJ) | ||
| Calories from fat | 185.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.6g | 28% | |
|---|---|---|---|
| Cholesterol | 264.78mg | 77% | |
| Sodium | 331.46mg | 12% | |
| Potassium | 101.89mg | 2% | |
| Total Carbs | 3.63g | 1% | |
| Sugars | 3.1g | 11% | |
| Dietary Fiber | 0.28g | 1% | |
| Protein | 9.43g | 16% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 0.9mg | 4% | |
| Calcium | 40.1mg | 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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