Regular and variations
Hard Boil Eggs:
Be sure eggs are just fresh from the grocery or they will be hard to peel.
Put eggs in a saucepan and cover them with cold water. Bring water to a boiling point, but do not boil. Remove from heat , cover and let stand 20-25 minutes. Immerse cooked eggs in cold water until no heat remains when you hold and egg.
Curried:Egg yolks, 3 T mayo, 1 T finely chopped chutney, 1/2 t curry, 1/4 t salt
Creamy: Egg yolks, 2 T butter, 2 T sour cream, 2 t lemon juice, 1/4 t grated onion.
Herbed: Egg yolks, 3 T mayo, 2 t white wine vinegaqr, 1/2 t minced tarragon, 2 t minced wtercress, 1 t minced chives, 1/4 t salt
Rosy: Egg yolks, 2 T Sour Cream, 4 t juice from pickled beets, 1/2 t prepared mustard, 1/4 salt, 1/8 t celery seeds.
Bacon & Cheese: Egg yolks, 2 slices cooked finely crumbled bacon, 1/4 C grated cheddar cheese, 3 T mayo, 2 t vinegar, 1/8 Salt.
Smoky: Egg yolks, 1 T prepared mustard, 1/4 C smoky cheese spread, 1 t minced parsely, 2 T milk, 1/8 t seasoned salt
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (66g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 40 | ||
Calories from Fat: 16 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.8g | 2 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 3.4mg | 1 % | |
Sodium 93.9mg | 3 % | |
Potassium 93.6mg | 2 % | |
Total Carbohydrate 3.9g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 3.8g | ||
Protein 2.1g | 3 % | |
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: 40
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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