1. Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
2. Stir in mayonnaise, mustard, parsley and seasoned salt until smooth and creamy. Spoon or pipe yolk mixture into egg white halves. Sprinkle with paprika.
3. Refrigerate 1 hour or until ready to serve.
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|Serving Size: 1 Serving (60g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 77 (69%)|
|Amt Per Serving||% DV|
|Total Fat 8.6g||11 %|
|Saturated Fat 2.1g||11 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 215.5mg||66 %|
|Sodium 141.7mg||5 %|
|Potassium 70.9mg||2 %|
|Total Carbohydrate 1.5g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 1.4g|
|Protein 6.4g||9 %|
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Calories per serving: 111
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