Directions:
- Boil eggs, shell and cut in half lengthwise.
- In small bowl mash the yolks with a fork. Stir in the sour cream, mayonnaise and the mustard.
- Stir in the lemon zest, lemon juice and cayenne.
- Season to taste with salt and pepper.
- Divide mixture and spoon into the egg halves.
- Garnish with fresh parsley or thyme.
- If not eating immediately, cover well and refrigerate.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 661.78 Kcal (2771 kJ) | ||
| Calories from fat | 474.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 52.67g | 81% | |
|---|---|---|---|
| Cholesterol | 1140.29mg | 380% | |
| Sodium | 571.89mg | 24% | |
| Potassium | 481mg | 10% | |
| Total Carbs | 7.06g | 2% | |
| Sugars | 3.82g | 15% | |
| Dietary Fiber | 0.51g | 2% | |
| Protein | 40.89g | 82% | |
| Vitamin C | 7.5mg | 12% | |
| Iron | 3.1mg | 17% | |
| Calcium | 209.4mg | 21% | |
| Amount Per 100 g | |||
| Calories | 178.23 Kcal (746 kJ) | ||
| Calories from fat | 127.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.19g | 81% | |
|---|---|---|---|
| Cholesterol | 307.11mg | 380% | |
| Sodium | 154.02mg | 24% | |
| Potassium | 129.54mg | 10% | |
| Total Carbs | 1.9g | 2% | |
| Sugars | 1.03g | 15% | |
| Dietary Fiber | 0.14g | 2% | |
| Protein | 11.01g | 82% | |
| Vitamin C | 2mg | 12% | |
| Iron | 0.8mg | 17% | |
| Calcium | 56.4mg | 21% | |
* 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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