Directions:
- Fill a large pot with enough water to cover the eggs, then bring to a boil. Using a slotted spoon gently lower the eggs into the boiling water. Cover and let simmer for 10 minutes. Remove the eggs from the heat and run under cold water until completely cooled.
- Peel the eggs, cut in half and scoop out the yolks into a medium bowl. Add the mayo, mustard, pickles, pickle juice, sugar, vinegar, hot sauce and salt and pepper to taste, and mix with a fork until well combined.
- Using a small spoon, fill each egg white half with a generous teaspoon of filling. Lightly sprinkle with paprika to garnish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 12.17 Kcal (51 kJ) | ||
| Calories from fat | 9.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.07g | 2% | |
|---|---|---|---|
| Cholesterol | 7.19mg | 2% | |
| Sodium | 32.77mg | 1% | |
| Potassium | 3.36mg | 0% | |
| Total Carbs | 0.22g | 0% | |
| Sugars | 0.17g | 1% | |
| Dietary Fiber | 0.01g | 0% | |
| Protein | 0.26g | 1% | |
| Calcium | 1mg | 0% | |
| Amount Per 100 g | |||
| Calories | 319.24 Kcal (1337 kJ) | ||
| Calories from fat | 253.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.15g | 2% | |
|---|---|---|---|
| Cholesterol | 188.68mg | 2% | |
| Sodium | 859.71mg | 1% | |
| Potassium | 88.06mg | 0% | |
| Total Carbs | 5.79g | 0% | |
| Sugars | 4.37g | 1% | |
| Dietary Fiber | 0.16g | 0% | |
| Protein | 6.89g | 1% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 1.2mg | 0% | |
| Calcium | 26.9mg | 0% | |
* 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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