Directions:
- Cut eggs in half lengthwise, remove yolks, and reserve whites.
- Mash yolks until about the texture of cornmeal.
- Combine yolks, mayo, Worcestershire sauce, mustard, and 1 teaspoon of the juice and mix until smooth.
- Slowly add more jalapeno juice until tart and moist enough (about 1 to 2 teaspoons). If it gets tart enough but is not moist enough add a bit more mayonnaise. If you do not like it as hot use vinegar to replace part of the juice.
- Spoon mixture into center of egg whites.
- Top each egg with a jalapeno slice. Chill and serve cold.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 84.11 Kcal (352 kJ) | ||
| Calories from fat | 51.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.73g | 9% | |
|---|---|---|---|
| Cholesterol | 164.4mg | 55% | |
| Sodium | 83.69mg | 3% | |
| Potassium | 133.26mg | 3% | |
| Total Carbs | 2.58g | 1% | |
| Sugars | 1.26g | 5% | |
| Dietary Fiber | 0.89g | 4% | |
| Protein | 6.07g | 12% | |
| Vitamin C | 33.4mg | 56% | |
| Iron | 0.9mg | 5% | |
| Calcium | 28.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 111.54 Kcal (467 kJ) | ||
| Calories from fat | 68.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.59g | 9% | |
|---|---|---|---|
| Cholesterol | 218.02mg | 55% | |
| Sodium | 110.98mg | 3% | |
| Potassium | 176.71mg | 3% | |
| Total Carbs | 3.42g | 1% | |
| Sugars | 1.67g | 5% | |
| Dietary Fiber | 1.18g | 4% | |
| Protein | 8.05g | 12% | |
| Vitamin C | 44.2mg | 56% | |
| Iron | 1.2mg | 5% | |
| Calcium | 38.1mg | 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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