Place a whole clove in each end of boiled eggs.
Bring first five ingredients to boil and let moderately boil for 10 minutes. Cool thoroughly.
Put clove stuffed eggs in a 1 litre jar and pour vinegar mixture over. Let set for 2 days. Refridgerate.
Use older eggs, they will peel much easier.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (168g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 59 (54%)|
|Amt Per Serving||% DV|
|Total Fat 6.6g||9 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 254.4mg||78 %|
|Sodium 78.7mg||3 %|
|Potassium 88.2mg||2 %|
|Total Carbohydrate 1.1g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 0.9g|
|Protein 7.7g||11 %|
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Calories per serving: 109
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