Place eggs in a medium saucepan, cover with water. Bring water to a boil. Once water has come to a boil, shut the heat off and let the eggs sit in hot water for at least 12 minutes. Remove eggs from pan, peel and discard the shells. Carefully cut the eggs in half, lengthwise and scoop the yolks out and place in a mixing bowl. Reserve the egg whites on a plate.
Add Bone Suckin’ Habanero Sauce, mayonnaise, toasted sesame oil, rice wine vinegar, salt and scallions to the yolks and mash together with a fork and stir incorporating all the ingredients. Place the yolk mixture into a plastic bag, snip the end of the bag and pipe mixture into the individual egg whites. Garnish with sesame seeds. Serves 6.
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|Serving Size: 1 Serving (77g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 131 (74%)|
|Amt Per Serving||% DV|
|Total Fat 14.6g||19 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 5.9g|
|Cholesterol 182.6mg||56 %|
|Sodium 259mg||9 %|
|Potassium 80.3mg||2 %|
|Total Carbohydrate 6.5g||2 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 6.4g|
|Protein 5.5g||8 %|
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Calories per serving: 177
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