Directions:
- Cook eggs in simmering water for 20 minutes, cool under running water.
- Peel and cut eggs in half lenghtwise, remove yolks and set whites aside.
- Put still warm yolks into a plastic food storage bag with mayonnaise, mustard, pickle juice, worcestershire sauce and seasonings; squeeze bag to mash yolks and mix ingredients.
- Refrigerate filling and eggs whites seperately. Fill egg whites just before service.
- Sprinkle eggs with paprika before service.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 202.44 Kcal (848 kJ) | ||
| Calories from fat | 160.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.88g | 28% | |
|---|---|---|---|
| Cholesterol | 284.78mg | 95% | |
| Sodium | 378.82mg | 16% | |
| Potassium | 115.9mg | 2% | |
| Total Carbs | 1.23g | 0% | |
| Sugars | 0.37g | 1% | |
| Dietary Fiber | 0.07g | 0% | |
| Protein | 9.95g | 20% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 1.6mg | 9% | |
| Calcium | 44.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 219.05 Kcal (917 kJ) | ||
| Calories from fat | 174.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.34g | 28% | |
|---|---|---|---|
| Cholesterol | 308.14mg | 95% | |
| Sodium | 409.91mg | 16% | |
| Potassium | 125.41mg | 2% | |
| Total Carbs | 1.33g | 0% | |
| Sugars | 0.4g | 1% | |
| Dietary Fiber | 0.08g | 0% | |
| Protein | 10.77g | 20% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 1.7mg | 9% | |
| Calcium | 48.6mg | 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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