Directions:
- Place eggs in a medium size pot covered with cold water, place on turn on medium hi heat.
- When eggs comes to a boil let cook for 5 minutes then remove from burner, cover and let sit for another 5 minutes. Drain water rinse eggs with cold water till cooled to handle and peel.
- After peeling eggs, rinse them again to make sure they are clean of any egg shells. You will need a plate to lay the eggs on to prep.
- With the medium bowl for prep fill 1/2 full with cold water, set aside next to the plate for prep and the saucer for prep.
- Slice 1 egg on each side in the center the size of your baby finger, nail you will want to do this so that the egg lays flat on the plate and won't slide off. The piece that you slice off place in the saucer to use later.
- With the teaspoon scoop out the yolk and put into a separate bowl.
- With thw egg white dipp into the bowl of water being careful not to rip the egg clean the egg shake excess water or pat with paper towel and place on platter or plate. Continue to do this till all are cleaned and all the yolks are in a separete bowl.
- With mixer beat egg yolks till they are smooth no lumps about 2 minutes. add the Mircale whip, horsradish, mustard, sugar and parika. mix all together till nice and smooth.
- Place tip in pastry bag, fill bag halfway and fill eggs with eggyolk mixture , make sure you save enough for all your eggs!!! after you half filled the eggs, you can now decorate the tops.
- With the 1 scallion just cut thin slices place 2 on top in the cent of eggs alternate decorations, red bell pepper cut strips the dice add small amounts in the center.
- The white slices of egg whites that were set aside place them in the center like little hats. last put not least the baby carrots slice ecah one in half then slice in half moon shapes and place them as well in the center on each egg. You will want to alternate all of your garnishes so that your platter or serving plate looks heavenly.... just look at my picture for inspriration.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 153.37 Kcal (642 kJ) | ||
| Calories from fat | 90.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.09g | 16% | |
|---|---|---|---|
| Cholesterol | 69.52mg | 23% | |
| Sodium | 71.6mg | 3% | |
| Potassium | 155.62mg | 3% | |
| Total Carbs | 1.51g | 1% | |
| Sugars | 0.91g | 4% | |
| Dietary Fiber | 0.23g | 1% | |
| Protein | 13.34g | 27% | |
| Vitamin C | 10.2mg | 17% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 4.8mg | 27% | |
| Calcium | 7.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 224.82 Kcal (941 kJ) | ||
| Calories from fat | 133.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.78g | 16% | |
|---|---|---|---|
| Cholesterol | 101.91mg | 23% | |
| Sodium | 104.96mg | 3% | |
| Potassium | 228.12mg | 3% | |
| Total Carbs | 2.21g | 1% | |
| Sugars | 1.34g | 4% | |
| Dietary Fiber | 0.34g | 1% | |
| Protein | 19.56g | 27% | |
| Vitamin C | 14.9mg | 17% | |
| Vitamin A | 0.4mg | 9% | |
| Iron | 7.1mg | 27% | |
| Calcium | 11.6mg | 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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