Directions:
- Boil eggs.
- Cool and peel eggs.
- Cut eggs length-wise and place on work surface (sheet of foil/wax paper).
- Remove yolks and put in a bowl.
- Use a fork to crumble eggs.
- Add all ingredient except the paprika and parsley.
- Blend well with a mixer until smooth.
- Put the egg mixture in a zip-lock bag (turn the top of the bag back to the outside about half way...makes it easier to put the mixture in).
- Turn the top of the zip lock back up and seal.
- Push the egg mixture away from one of the bottom points and cut off the tip.
- Fill each egg half by squeezing the zip lock.
- Sprinkle with paprika and parsley.
- Place on serving dish. Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 35.97 Kcal (151 kJ) | ||
| Calories from fat | 23.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.64g | 4% | |
|---|---|---|---|
| Cholesterol | 82.08mg | 27% | |
| Sodium | 57.74mg | 2% | |
| Potassium | 31.05mg | 1% | |
| Total Carbs | 0.34g | 0% | |
| Sugars | 0.16g | 1% | |
| Dietary Fiber | 0.01g | 0% | |
| Protein | 2.88g | 6% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.4mg | 2% | |
| Calcium | 12.5mg | 1% | |
| Amount Per 100 g | |||
| Calories | 152.86 Kcal (640 kJ) | ||
| Calories from fat | 100.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.22g | 4% | |
|---|---|---|---|
| Cholesterol | 348.81mg | 27% | |
| Sodium | 245.37mg | 2% | |
| Potassium | 131.96mg | 1% | |
| Total Carbs | 1.46g | 0% | |
| Sugars | 0.68g | 1% | |
| Dietary Fiber | 0.03g | 0% | |
| Protein | 12.22g | 6% | |
| Vitamin C | 0.6mg | 0% | |
| Iron | 1.9mg | 2% | |
| Calcium | 53.2mg | 1% | |
* 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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