Directions:
- Place eggs in a medium saucepan and pour in enough water to cover them; set pan over high heat and bring to a boil.
- Boil 10 minutes; drain and place eggs in an ice-water bath.
- When eggs are cool enough to handle, remove shells.
- Discard yolks from two of the eggs. Cut remaining whole eggs and whites into 1/2-inch pieces (or use an egg slicer).
- Transfer eggs to a medium bowl. Add chives, mayonnaise, mustard, dill, salt and pepper; mix until blended.
- Yields about 1/2 cup per serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 105.62 Kcal (442 kJ) | ||
| Calories from fat | 67.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.45g | 11% | |
|---|---|---|---|
| Cholesterol | 186mg | 62% | |
| Sodium | 449.75mg | 19% | |
| Potassium | 108.06mg | 2% | |
| Total Carbs | 1.36g | 0% | |
| Sugars | 0.49g | 2% | |
| Dietary Fiber | 0.1g | 0% | |
| Protein | 8.47g | 17% | |
| Vitamin C | 0.9mg | 1% | |
| Iron | 1.1mg | 6% | |
| Calcium | 31.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 137.49 Kcal (576 kJ) | ||
| Calories from fat | 87.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.7g | 11% | |
|---|---|---|---|
| Cholesterol | 242.13mg | 62% | |
| Sodium | 585.47mg | 19% | |
| Potassium | 140.67mg | 2% | |
| Total Carbs | 1.77g | 0% | |
| Sugars | 0.64g | 2% | |
| Dietary Fiber | 0.13g | 0% | |
| Protein | 11.03g | 17% | |
| Vitamin C | 1.1mg | 1% | |
| Iron | 1.4mg | 6% | |
| Calcium | 41.3mg | 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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