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Suggest a better descriptionSlice the eggs in half lengthwise. Place the cooked egg yolks in a bowl. Using a fork, work the mayonnaise, mustard, vinegar, chives, and salt and pepper into the yolks to form a smooth paste. Taste. Place 1/2 of this mixture in a small pastry bag with a large star tip. To the remaining mixture, add the jalapenos and season with Tabasco sauce. Fill 6 of the egg halves with the basic filling. Fill the pastry bag with the jalapeno filling. Fill the remaining egg white halves. Top with paprika. Place on a platter on the radicchio leaves, and parsley sprigs. This recipe yields 12 deviled egg halves. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2261 broadcast 07-31-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-03-1996 Recipe by: Emeril Lagasse
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Serving Size: 1 Serving (140g) | ||
Recipe Makes: 12 | ||
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Calories: 219 | ||
Calories from Fat: 142 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.7g | 21 % | |
Saturated Fat 4.4g | 22 % | |
Monounsaturated Fat 5.7g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 531.3mg | 163 % | |
Sodium 259.5mg | 9 % | |
Potassium 181.1mg | 5 % | |
Total Carbohydrate 3.5g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 3.5g | ||
Protein 15.9g | 23 % | |
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: 219
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