NOTE: This is how I make the perfect hard-boiled eggs. Place the eggs in a large sauce pan with cold water. Add enough water that the eggs are fully submerged. Over high heat bring the water to a rolling boil. Once the water is boiling, remove the pan from the heat, cover and let sit for 12 minutes. Run cold water over the eggs and peel.
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Serving Size: 1 deviled egg (31g) | ||
Recipe Makes: 12 deviled e | ||
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Calories: 72 | ||
Calories from Fat: 60 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.7g | 9 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 6.3mg | 2 % | |
Sodium 167.8mg | 6 % | |
Potassium 113mg | 3 % | |
Total Carbohydrate 2g | 1 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 0.8g | ||
Protein 1.5g | 2 % | |
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: 72
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