Cut a paper-thin slice off both ends of eggs and halve eggs crosswise. Force yolks through a sieve into a bowl (or mash with a fork) and stir in remaining ingredients and salt and pepper to taste. Transfer filling to a pastry bag fitted with a large decorative tip and pipe into whites, mounding it. The stuffed eggs may be made 6 hours ahead and chilled. Covered. Just before serving, garnish eggs. Makes 12 Stuffed Eggs. Gourmet April 1995 Per serving: 306 Calories (kcal); 35g Total Fat; (96% calories from fat); 1g Protein; 2g Carbohydrate; 14mg Cholesterol; 267mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (1631g)|
|Recipe Makes: 1|
|Calories from Fat: 1610 (64%)|
|Amt Per Serving||% DV|
|Total Fat 178.9g||239 %|
|Saturated Fat 50.8g||254 %|
|Monounsaturated Fat 65.2g|
|Polyunsanturated Fat 36.4g|
|Cholesterol 6367.9mg||1959 %|
|Sodium 2788.3mg||96 %|
|Potassium 2169.2mg||57 %|
|Total Carbohydrate 39.1g||12 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 38.8g|
|Protein 190.8g||273 %|
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Calories per serving: 2519
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