Directions:
- Place eggs in a saucepan large enough to hold them all in one layer. Cover with water. Bring to boil, then lower heat to a simmer and cook for 9 minutes. Fill a large bowl halfway with ice and water. When eggs have cooked, transfer them with a slotted spoon to ice bath. Let cool completely.
- Peel eggs; cut each in half lengthwise. Remove yolks and place in a bowl. Mash yolks with a fork until smooth. Add mayonnaise, mustard, salt and pepper and mix until blended.
- Transfer yolk mixture to a piping bag fitted with a plain or star tip, or to a ziplock bag. If using ziplock bag, seal bag and snip off one corner. Pipe yolk mixture into empty egg whites.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 51.7 Kcal (216 kJ) | ||
| Calories from fat | 38.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.24g | 7% | |
|---|---|---|---|
| Cholesterol | 93.97mg | 31% | |
| Sodium | 79.06mg | 3% | |
| Potassium | 35.68mg | 1% | |
| Total Carbs | 0.3g | 0% | |
| Sugars | 0.05g | 0% | |
| Dietary Fiber | 0.02g | 0% | |
| Protein | 3.29g | 7% | |
| Iron | 0.5mg | 3% | |
| Calcium | 14.5mg | 1% | |
| Amount Per 100 g | |||
| Calories | 186.02 Kcal (779 kJ) | ||
| Calories from fat | 137.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.26g | 7% | |
|---|---|---|---|
| Cholesterol | 338.13mg | 31% | |
| Sodium | 284.5mg | 3% | |
| Potassium | 128.39mg | 1% | |
| Total Carbs | 1.08g | 0% | |
| Sugars | 0.18g | 0% | |
| Dietary Fiber | 0.05g | 0% | |
| Protein | 11.84g | 7% | |
| Iron | 1.8mg | 3% | |
| Calcium | 52.1mg | 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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