Try this Deviled Eggs #3 recipe, or contribute your own.
Suggest a better descriptionFrom: helchick@u.washington.edu (Helchick) Date: Fri, 29 Jul 1994 18:43:32 GMT My Norwegian grandmother used to serve these as a side to a smorgasborg lunch. Slice eggs in half, lengthwise. Scoop out the yolks into a bowl and mix in mayonnaise (not too much!), dry mustard, and celery. Flip the eggwhites over and trim a flat sliver off the rounded side with a paring knife (this will keep them from tipping over and spilling out the filling). Flip the eggwhites hollow-side up again and spoon the filling back into the whites. Sprinkle the eggs with paprika (for that "deviled look"!). WARNING: Deviled eggs disappear very quickly. Its wise to sneak a couple of them for yourself while youre making them, because your guests will demolish them in seconds. REC.FOOD.RECIPES ARCHIVES /EGGS From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (51g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 83 | ||
Calories from Fat: 51 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.6g | 7 % | |
Saturated Fat 1.7g | 8 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 212mg | 65 % | |
Sodium 62.1mg | 2 % | |
Potassium 71mg | 2 % | |
Total Carbohydrate 1g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.8g | ||
Protein 6.6g | 9 % | |
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: 83
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