I make these little yummies for every single holiday, special event, BBQ, and pot luck. They're the best!
Put the eggs in a sauce pot and cover with to one inch above the top of the eggs. Bring to a rolling boil, then remove from heat and let stand for 10 minutes. Drain off the water and Immediately submerge into an ice bath. Let stand for 15 minutes or until cool.
Crack and peel the eggs. Cut each one in half lengthwise, and remove the yolk to a separate bowl. Smash the yolks, add the sour cream, mayo, mustard, vinegar, sugar, salt, and peper, then mix thoroughly. Put the yolk mixture into a piping bag (or ziplock bag with the corner barely cut) and fill the eggs. Sprinkle paprika on top and serve immediately.
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Serving Size: 1 Serving (131g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 63 | ||
Calories from Fat: 21 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.4g | 3 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 7.2mg | 2 % | |
Sodium 269mg | 9 % | |
Potassium 192.1mg | 5 % | |
Total Carbohydrate 6.3g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 6.2g | ||
Protein 4.2g | 6 % | |
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: 63
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