Directions:
- In 4 quart saucepan, place eggs in single layer.
- Add enough water to cover eggs by 1
- Heat to boiling. Immediately remove from heat.
- Cover & let stand 15 minutes
- Drain water from eggs, rinse eggs with cold water
- Place eggs in bowl of ice water; let stand 10 minutes
- To remove shells crack it by tapping gently all over, roll
- Between hands to loosen. Peel starting large end.
- Cut eggs crosswise in half, Into medium bowl slip out
- Yolks; mash with fork
- Stir in celery, dressing, mustard, & salt until well blended
- Spoon yolks mixture into egg white halves. Top egg
- With tomato & green oiion
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 47.06 Kcal (197 kJ) | ||
| Calories from fat | 34.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.8g | 6% | |
|---|---|---|---|
| Cholesterol | 82.87mg | 28% | |
| Sodium | 93.7mg | 4% | |
| Potassium | 38.06mg | 1% | |
| Total Carbs | 0.51g | 0% | |
| Sugars | 0.11g | 0% | |
| Dietary Fiber | 0.08g | 0% | |
| Protein | 2.92g | 6% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.5mg | 3% | |
| Calcium | 14.3mg | 1% | |
| Amount Per 100 g | |||
| Calories | 171.13 Kcal (716 kJ) | ||
| Calories from fat | 124.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.83g | 6% | |
|---|---|---|---|
| Cholesterol | 301.35mg | 28% | |
| Sodium | 340.72mg | 4% | |
| Potassium | 138.4mg | 1% | |
| Total Carbs | 1.86g | 0% | |
| Sugars | 0.39g | 0% | |
| Dietary Fiber | 0.29g | 0% | |
| Protein | 10.62g | 6% | |
| Vitamin C | 0.6mg | 0% | |
| Iron | 1.7mg | 3% | |
| Calcium | 51.9mg | 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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