Directions:
- Cut boiled eggs in half lengthwise, empty yolks into medium sized mixing bowl, and set egg whites aside on serving platter.
- Mash egg yolks with fork or pastry cutter.
- Add mayonnaise, mustard, pickle juice (or substitution shown above), salt, pepper, sugar, garlic powder, and parsley to the bowl with the yolks.
- Blend until mixture has a thick, creamy consistency.
- Spoon (or pipe) yolk mixture into the hollowed out yolk portion of the egg whites.
- Sprinkle each finished egg lightly with paprika for color.
- Chill at least one hour before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 288.95 Kcal (1210 kJ) | ||
| Calories from fat | 190.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.16g | 33% | |
|---|---|---|---|
| Cholesterol | 562.67mg | 188% | |
| Sodium | 965.95mg | 40% | |
| Potassium | 212.76mg | 5% | |
| Total Carbs | 5.18g | 2% | |
| Sugars | 2.99g | 12% | |
| Dietary Fiber | 0.3g | 1% | |
| Protein | 19.88g | 40% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 1.7mg | 9% | |
| Calcium | 82mg | 8% | |
| Amount Per 100 g | |||
| Calories | 153.43 Kcal (642 kJ) | ||
| Calories from fat | 101.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.24g | 33% | |
|---|---|---|---|
| Cholesterol | 298.78mg | 188% | |
| Sodium | 512.93mg | 40% | |
| Potassium | 112.98mg | 5% | |
| Total Carbs | 2.75g | 2% | |
| Sugars | 1.59g | 12% | |
| Dietary Fiber | 0.16g | 1% | |
| Protein | 10.56g | 40% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.9mg | 9% | |
| Calcium | 43.5mg | 8% | |
* 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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