1. Bring the chicken broth to a boil and add the asparagus, turn down to simmer.
2. Add the paprika and cinnamon and simmer for 15 minutes, puree in food processor and add salt and pepper.
3. Place the eggs in a saucepan, cover with cold water, bring to a boil, turn down to simmer and simmer for 15 minutes.
4. Drain, cool the eggs in cold water and remove the shells.
5. Slice the eggs in half lengthwise, gently remove the yolks, and place in a small bowl with the mayonnaise, mustard and salt. Blend with a fork. Using a small spoon, fill the egg whites with the yolk mixture.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1968g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 4053 | ||
Calories from Fat: 2551 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 283.5g | 378 % | |
Saturated Fat 81g | 405 % | |
Monounsaturated Fat 116.9g | ||
Polyunsanturated Fat 61.2g | ||
Cholesterol 1566.1mg | 482 % | |
Sodium 1443.4mg | 50 % | |
Potassium 3706.2mg | 98 % | |
Total Carbohydrate 3.8g | 1 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 1.9g | ||
Protein 349.6g | 499 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4053
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