Directions:
- Place eggs in a single layer in a large saucepan; add enough water to cover by 1 in. Cover and bring to a boil over high heat. Remove from the heat; cover and let stand for 15 minutes. Place in ice water until completely cooled. Gently crack eggs (do not peel).
- Fill a large bowl with hot water; add food coloring to tint water a dark red. Add eggs, making sure they are completely covered by water; let stand for 30 minutes. Remove eggs from water; peel (eggs should have a veined appearance).
- Cut eggs in half widthwise; place yolks in a large bowl. Set whites aside. Mash yolks with a fork; stir in the mayonnaise, mustard, salt and pepper.
- To make eggs stand better on serving plate, slice a small piece from the bottom of egg white halves. Stuff with yolk mixture. Place an olive half in the center of each to resemble an eyeball. Refrigerate until serving. Yield: 2 dozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 78.63 Kcal (329 kJ) | ||
| Calories from fat | 66.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.38g | 11% | |
|---|---|---|---|
| Cholesterol | 84.73mg | 28% | |
| Sodium | 81.99mg | 3% | |
| Potassium | 32.6mg | 1% | |
| Total Carbs | 0.32g | 0% | |
| Sugars | 0.14g | 1% | |
| Dietary Fiber | 0.02g | 0% | |
| Protein | 2.95g | 6% | |
| Iron | 0.5mg | 3% | |
| Calcium | 13.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 266.54 Kcal (1116 kJ) | ||
| Calories from fat | 225.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.02g | 11% | |
|---|---|---|---|
| Cholesterol | 287.21mg | 28% | |
| Sodium | 277.94mg | 3% | |
| Potassium | 110.5mg | 1% | |
| Total Carbs | 1.08g | 0% | |
| Sugars | 0.49g | 1% | |
| Dietary Fiber | 0.06g | 0% | |
| Protein | 10.01g | 6% | |
| Iron | 1.5mg | 3% | |
| Calcium | 44.9mg | 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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