Directions:
- Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Add the mayonnaise, dill, mustard, salt and pepper; mix well. Stuff or pipe into egg whites.
- For garnish, cut 12 small pieces from carrot so they resemble carrots; set aside remaining carrot for another use. Place a carrot piece on top of each egg; add a dill sprig. Refrigerate until serving. Yield: 1 dozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 75.6 Kcal (317 kJ) | ||
| Calories from fat | 56.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.29g | 10% | |
|---|---|---|---|
| Cholesterol | 95.18mg | 32% | |
| Sodium | 83.71mg | 3% | |
| Potassium | 111.95mg | 2% | |
| Total Carbs | 1.35g | 0% | |
| Sugars | 0.55g | 2% | |
| Dietary Fiber | 0.31g | 1% | |
| Protein | 3.61g | 7% | |
| Vitamin C | 7.8mg | 13% | |
| Iron | 0.9mg | 5% | |
| Calcium | 32.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 176.14 Kcal (737 kJ) | ||
| Calories from fat | 131.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.64g | 10% | |
|---|---|---|---|
| Cholesterol | 221.74mg | 32% | |
| Sodium | 195.03mg | 3% | |
| Potassium | 260.82mg | 2% | |
| Total Carbs | 3.14g | 0% | |
| Sugars | 1.29g | 2% | |
| Dietary Fiber | 0.72g | 1% | |
| Protein | 8.42g | 7% | |
| Vitamin C | 18.3mg | 13% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 2mg | 5% | |
| Calcium | 76.8mg | 3% | |
* 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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