Hard Boil Eggs:
Be sure eggs are just fresh from the grocery or they will be hard to peel.
Put eggs in a saucepan and cover them with cold water. Bring water to a boiling point, but do not boil. Remove from heat , cover and let stand 20-25 minutes. Immerse cooked eggs in cold water until no heat remains when you hold and egg.
Curried:Egg yolks, 3 T mayo, 1 T finely chopped chutney, 1/2 t curry, 1/4 t salt
Creamy: Egg yolks, 2 T butter, 2 T sour cream, 2 t lemon juice, 1/4 t grated onion.
Herbed: Egg yolks, 3 T mayo, 2 t white wine vinegaqr, 1/2 t minced tarragon, 2 t minced wtercress, 1 t minced chives, 1/4 t salt
Rosy: Egg yolks, 2 T Sour Cream, 4 t juice from pickled beets, 1/2 t prepared mustard, 1/4 salt, 1/8 t celery seeds.
Bacon & Cheese: Egg yolks, 2 slices cooked finely crumbled bacon, 1/4 C grated cheddar cheese, 3 T mayo, 2 t vinegar, 1/8 Salt.
Smoky: Egg yolks, 1 T prepared mustard, 1/4 C smoky cheese spread, 1 t minced parsely, 2 T milk, 1/8 t seasoned salt
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (66g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 16 (40%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 3.4mg||1 %|
|Sodium 93.9mg||3 %|
|Potassium 93.6mg||2 %|
|Total Carbohydrate 3.9g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 3.8g|
|Protein 2.1g||3 %|
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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: 40
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