In a pot, place eggs and enough water to cover, over high heat. Bring to a rolling boil and remove from heat, placing the lid on.
Let the eggs stand covered for 15 minutes. Drain and run cold water over them until cooled.
Cut each egg in half and carefully remove the yolk to a small bowl.
To the yolks add mayonnaise, tomato paste, oregano, scallions and garlic salt. Mash this mixture until smooth and fill the egg halves with it.
Refrigerate stuffed eggs until ready to serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (58g)|
|Recipe Makes: 12|
|Calories from Fat: 61 (67%)|
|Amt Per Serving||% DV|
|Total Fat 6.8g||9 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 211.5mg||65 %|
|Sodium 132.8mg||5 %|
|Potassium 105.4mg||3 %|
|Total Carbohydrate 1.2g||0 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 1g|
|Protein 6.5g||9 %|
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: 91
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.