This recipe came from my grandmother, Mrs. Brooks (Lois) Oliver of Bastrop, LA and probably was brought with her from Cass County, TX when she moved to Morehouse Parish with my grandfather, Brooks Oliver, in 1927. They are damn good eggs and an important part of any Oliver Family Gathering.
Boil the eggs, halve, and pick out yolks into a bowl. Mix all ingredients and spoon back into whites (or pinks or yellows or whatever). Sprinkle with mild paprika for color. Refrigerate and watch them disappear.
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Serving Size: 1 Serving (25g) | ||
Recipe Makes: 36 Servings | ||
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Calories: 39 | ||
Calories from Fat: 24 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.7g | 4 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 106mg | 33 % | |
Sodium 31mg | 1 % | |
Potassium 31.5mg | 1 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.3g | ||
Protein 3.1g | 4 % | |
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: 39
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