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Suggest a better description1. Place the eggs in a large saucepan with enough cold water to cover by 1 inch. Bring to a simmer (do not boil!) and cook 10 minutes (start the timer as soon as the water bubbles). Drain and set the pan under cold running water for 2 minutes. Peel the eggs and slice them in half lengthwise. With a small spoon, carefully remove the yolks, reserving 6 yolks for another use.
2. In a blender, puree the cottage cheese until smooth; set aside.
3. In a medium bowl, mix the remaining 6 egg yolks with the cottage cheese mixture, mayonnaise, relish, and mustard; spoon the mixture back into the hollowed-out egg whites. Arrange the eggs on a platter and sprinkle with paprika.
Nutritional Info (Per serving):
Calories: 69, Saturated Fat: 1g, Sodium: 258mg, Dietary Fiber: 1g, Total Fat: 6g, Carbs: 19g, Sugars: 0g, Cholesterol: 0mg, Protein: 4g
Exchanges: Starch: 1.5, Fat: 1
Carb Choices: 1.5
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Serving Size: 1 Serving (139g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 200 | ||
Calories from Fat: 125 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.9g | 19 % | |
Saturated Fat 4.2g | 21 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 534.7mg | 165 % | |
Sodium 239.9mg | 8 % | |
Potassium 179mg | 5 % | |
Total Carbohydrate 1.6g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.6g | ||
Protein 17.1g | 24 % | |
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: 200
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