-Place the dozen of eggs in a pot and fill with water to all eggs are submerged.
-Bring water to a roaring boil.
-Start timer once water begins boiling, boil for 20 minutes.
-Drain water and place eggs to an ice bath for 30 minutes.
-Peal eggs and cut in half, saving the yoke in a bowl.
-mix all ingredients and egg yokes.
-use a pastry bag or a Ziploc bag with one corner cut off to add egg mix to egg halves.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (91g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 112 (71%)|
|Amt Per Serving||% DV|
|Total Fat 12.4g||17 %|
|Saturated Fat 3.1g||15 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 1g|
|Cholesterol 322.5mg||99 %|
|Sodium 232.7mg||8 %|
|Potassium 109.6mg||3 %|
|Total Carbohydrate 1.9g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1.9g|
|Protein 9.6g||14 %|
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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: 158
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