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Suggest a better descriptionPlace eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, 2 tsp paprika, 1 tsp bacon fat, vinegar, mustard, salt, and pepper. Add cayenne pepper to taste and mix well.
Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.
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Serving Size: 1 Serving (41g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 165 | ||
Calories from Fat: 144 (87%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16g | 21 % | |
Saturated Fat 4.7g | 24 % | |
Monounsaturated Fat 5.6g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 22.5mg | 7 % | |
Sodium 323.4mg | 11 % | |
Potassium 83.5mg | 2 % | |
Total Carbohydrate 1.7g | 1 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 1.3g | ||
Protein 3.5g | 5 % | |
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: 165
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