Slice the eggs in half lengthwise. Remove the yolks and mash them with the mayonnaise, mustard, until smooth and velvety. Add salt and pepper to taste.
Place equal amounts into hollows of each egg half. Garnish with paprika powder and chopped parsley.
Eat them fresh as the whites get a bit rubbery by the next day.
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|Serving Size: 1 Serving (268g)|
|Recipe Makes: 6|
|Calories from Fat: 269 (65%)|
|Amt Per Serving||% DV|
|Total Fat 29.8g||40 %|
|Saturated Fat 8.5g||42 %|
|Monounsaturated Fat 10.9g|
|Polyunsanturated Fat 6.1g|
|Cholesterol 1061.3mg||327 %|
|Sodium 474.4mg||16 %|
|Potassium 348.9mg||9 %|
|Total Carbohydrate 5.7g||2 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 5.6g|
|Protein 31.7g||45 %|
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Calories per serving: 417
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