put eggs in a 2 quart pot, cover with cold water to 2 inches above eggs. boil 20 minutes until hard boiled. remove hot water and inmerse in very cold water. peel eggs, cut in half, reserve whites. add yellows to food processor along with all the other ingredients except olives. blend well. fill egg whites to cover entire top of egg half. slice olives in half and top each egg. makes 24 deviled eggs. Posted to EAT-L Digest by Roger Young
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1131g)|
|Recipe Makes: 1|
|Calories from Fat: 1665 (70%)|
|Amt Per Serving||% DV|
|Total Fat 185g||247 %|
|Saturated Fat 39.5g||197 %|
|Monounsaturated Fat 58.9g|
|Polyunsanturated Fat 69g|
|Cholesterol 3282mg||1010 %|
|Sodium 3821.1mg||132 %|
|Potassium 1267.2mg||33 %|
|Total Carbohydrate 91.8g||27 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 88.5g|
|Protein 100.7g||144 %|
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: 2395
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!