Directions:
- 1. Place the eggs in a saucepan. Gently rinse with warm water and drain. Cover with cold water and place over medium-high heat; bring to a boil. Reduce the heat to a gentle simmer and cook for exactly 13 minutes. Drain the eggs, rinse under cold water, then peel. Let cool in the refrigerator, loosely covered, for 15 minutes.
- 2. Halve the eggs lengthwise and carefully scoop out the yolks. Place the yolks in a bowl and mash with a fork. Add the mustard, pickle relish, Tabasco, salt, pepper, and snipped chives. Stir in the mayonnaise.
- 3. Fill the whites with the egg yolk mixture and dust the tops lightly with paprika. Arrange the eggs in a spoke design on a decorative platter garnished with whole chives.
- Per half: 63 calories, 1g carbohydrates, 3g protein, 5g fat, 107mg cholesterol. Nutritional analysis provided by New Wellness, Richmond, Va.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 55.94 Kcal (234 kJ) | ||
| Calories from fat | 43.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.81g | 7% | |
|---|---|---|---|
| Cholesterol | 83.29mg | 28% | |
| Sodium | 61.27mg | 3% | |
| Potassium | 33.11mg | 1% | |
| Total Carbs | 0.46g | 0% | |
| Sugars | 0.2g | 1% | |
| Dietary Fiber | 0.04g | 0% | |
| Protein | 2.92g | 6% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.5mg | 3% | |
| Calcium | 13.3mg | 1% | |
| Amount Per 100 g | |||
| Calories | 210.44 Kcal (881 kJ) | ||
| Calories from fat | 162.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.09g | 7% | |
|---|---|---|---|
| Cholesterol | 313.34mg | 28% | |
| Sodium | 230.51mg | 3% | |
| Potassium | 124.55mg | 1% | |
| Total Carbs | 1.74g | 0% | |
| Sugars | 0.75g | 1% | |
| Dietary Fiber | 0.14g | 0% | |
| Protein | 11g | 6% | |
| Vitamin C | 0.6mg | 0% | |
| Iron | 1.7mg | 3% | |
| Calcium | 50mg | 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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