Creamy and delicious from Martha Stewart
Step 1:
Place eggs in medium saucepan. Add cold water to cover by 1 inch. Bring to a rolling boil. Remove from heat, cover, and let stand 16 minutes. Using a slotted spoon, place eggs in ice water.
Step 2:
Meanwhile, in a medium bowl, mix together mayonnaise, mustard, vinegar, and hot sauce.
Step 3:
Peel eggs, and halve lengthwise; remove yolks, leaving whites intact. Transfer yolks to mayonnaise mixture and season with salt and pepper. Mash with a fork until smooth.
Step 4:
Mound yolk mixture into whites. Sprinkle with paprika just before serving. or cover with plastic wrap and refrigerate up to 8 hours.
I used Olio White Kiwi Balsamic Vinegar.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (56g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 103 | ||
Calories from Fat: 70 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.8g | 10 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 188.7mg | 58 % | |
Sodium 174.3mg | 6 % | |
Potassium 62.9mg | 2 % | |
Total Carbohydrate 2.8g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 2.8g | ||
Protein 5.7g | 8 % | |
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: 103
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