Directions:
- Place the eggs in a single layer in a saucepan with enough cold water to cover; bring to a boil over high heat. Immediately remove from the heat. Cover and let stand 15 minutes. Drain, and then run under cold running water.
- Peel the eggs and halve lengthwise. Remove the yolks and add to a bowl. Add the yogurt, pickles, mayonnaise, mustard, cayenne, paprika spice blend and brine, and mix thoroughly.
- Spoon the mixture into the egg white halves. Place the eggs on a plate, garnish with the pickled okra, cover loosely with plastic wrap and chill until ready to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 111.49 Kcal (467 kJ) | ||
| Calories from fat | 76.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.52g | 13% | |
|---|---|---|---|
| Cholesterol | 191.09mg | 64% | |
| Sodium | 148.08mg | 6% | |
| Potassium | 87.72mg | 2% | |
| Total Carbs | 2.09g | 1% | |
| Sugars | 1g | 4% | |
| Dietary Fiber | 0.13g | 1% | |
| Protein | 7.15g | 14% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 1.1mg | 6% | |
| Calcium | 36.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 171.78 Kcal (719 kJ) | ||
| Calories from fat | 118.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.13g | 13% | |
|---|---|---|---|
| Cholesterol | 294.43mg | 64% | |
| Sodium | 228.16mg | 6% | |
| Potassium | 135.16mg | 2% | |
| Total Carbs | 3.22g | 1% | |
| Sugars | 1.54g | 4% | |
| Dietary Fiber | 0.19g | 1% | |
| Protein | 11.02g | 14% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 1.6mg | 6% | |
| Calcium | 56.1mg | 4% | |
* 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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