Place eggs in a single layer in a saucepan; add water to depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand 15 minutes.
Drain immediately and fill the saucepan with cold water and ice. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water.
Slice eggs in half lengthwise, and carefully remove yolks. Spoon Tofu Spread into egg whites. Garnish, if desired.
Serve with with lettuce, cherry tomatoes and cucumber. (Optional)
To make it perfectly use original Tofu Spread. To buy it follow this link: https://tofuspread.com
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (368g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 29 (20%)|
|Amt Per Serving||% DV|
|Total Fat 3.2g||4 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 14.7mg||5 %|
|Sodium 385.9mg||13 %|
|Potassium 555.6mg||15 %|
|Total Carbohydrate 17.6g||5 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 17.6g|
|Protein 12.2g||17 %|
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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: 147
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