Place eggs in your saucepan. If the eggs have too much room and are rolling, use a smaller saucepan. Fill pan with cold water, just enough to cover the eggs. Cook on high until water starts to boil then turn down the heat to a slow boil and cook for 12 minutes.
When eggs are done, place saucepan in your sink and run cold water over the eggs (keep the eggs in the pot). Let the eggs sit in the cold water for about 10 minutes. Remove one egg and gently tap it several times on a hard surface. Very gently, squeeze the egg between your fingers until the entire egg is cracked. Gently peel away shell (if tiny bits of egg shell are still on the egg, dip the egg back into the pan water, then gently shake any excess water off. Place the egg on a surface where it will not roll. Continue cracking and peeling the rest of the eggs.
Take a sharp knife and carefully slice each egg in half, lengthwise (from small end to large end). Take one half of one egg and hold it over your mixing bowl and gently give it a squeeze. The egg yolk should pop right out. Place the empty egg half onto your egg plate with the hollowed area facing up.
Use a fork to smash the yolks. Add mayonnaise, mustard and sugar; mix well. Use your teaspoon to equally divide the yolk mixture into each egg half (I just scoop up some yolk onto the spoon and use my other finger to scrape it out).
Sprinkle each egg with Paprika.
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|Serving Size: 1 Serving (71g)|
|Recipe Makes: 6|
|Calories from Fat: 105 (70%)|
|Amt Per Serving||% DV|
|Total Fat 11.6g||15 %|
|Saturated Fat 2.5g||13 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 216.6mg||67 %|
|Sodium 219mg||8 %|
|Potassium 81.6mg||2 %|
|Total Carbohydrate 5.6g||2 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 5.4g|
|Protein 6.6g||9 %|
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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: 151
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