Directions:
- Put the eggs in a pot and cover with water by 1-inch and bring to a boil over medium heat. Turn off the heat, cover and let sit in the hot water for 15 minutes. Immediately, drain and rinse under cold water. Peel the eggs, slice in half lengthwise and remove yolks to a bowl. Add the mayonnaise, mustard, lemon zest and pickled jalapenos to the yolks, using a fork to mash together and incorporate. Season with salt and pepper, to taste. Scoop the filling into the egg white pockets of each egg and sprinkle with onions and smoked paprika. Arrange on a serving platter and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 154.23 Kcal (646 kJ) | ||
| Calories from fat | 114.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.69g | 20% | |
|---|---|---|---|
| Cholesterol | 167.53mg | 56% | |
| Sodium | 154.61mg | 6% | |
| Potassium | 97.32mg | 2% | |
| Total Carbs | 4.54g | 2% | |
| Sugars | 0.51g | 2% | |
| Dietary Fiber | 0.53g | 2% | |
| Protein | 6.24g | 12% | |
| Vitamin C | 6.4mg | 11% | |
| Iron | 1.1mg | 6% | |
| Calcium | 33mg | 3% | |
| Amount Per 100 g | |||
| Calories | 208 Kcal (871 kJ) | ||
| Calories from fat | 154.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.11g | 20% | |
|---|---|---|---|
| Cholesterol | 225.93mg | 56% | |
| Sodium | 208.51mg | 6% | |
| Potassium | 131.25mg | 2% | |
| Total Carbs | 6.13g | 2% | |
| Sugars | 0.68g | 2% | |
| Dietary Fiber | 0.72g | 2% | |
| Protein | 8.42g | 12% | |
| Vitamin C | 8.6mg | 11% | |
| Iron | 1.5mg | 6% | |
| Calcium | 44.5mg | 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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