Discard shells from eggs and slice each egg in half lengthwise. Remove yolks and arrange whites on a plate. In a bowl mash yolks with mayonnaise, mustard, hot sauce, and salt and pepper to taste and spoon mixture into whites. Chill deviled eggs, covered, 1 hour. Just before serving sprinkle eggs with paprika and serve cold. Makes 16 deviled eggs. Gourmet February 1995
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|Serving Size: 1 Serving (2119g)|
|Recipe Makes: 1|
|Calories from Fat: 2065 (64%)|
|Amt Per Serving||% DV|
|Total Fat 229.5g||306 %|
|Saturated Fat 66.4g||332 %|
|Monounsaturated Fat 84.9g|
|Polyunsanturated Fat 43.5g|
|Cholesterol 8482.9mg||2610 %|
|Sodium 3783.2mg||130 %|
|Potassium 2733.3mg||72 %|
|Total Carbohydrate 38.2g||11 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 37.1g|
|Protein 253.7g||362 %|
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: 3225
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