Recipe Details
Ingredients
-
6eggs
-
1teaspoonwhite vinegar
-
1tablespoonmayonnaise
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¼teaspoonprepared mustard
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salt and pepper to taste
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1teaspoonpaprika, or to taste
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2leaves of lettuce
Cooking Directions
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Place eggs in a pot of salted water. Bring the water to a boil, and let eggs cook in boiling water until they are hard boiled, approximately 10 to 15 minutes. Drain eggs, and let cool. Once cool, remove the shell, cut the eggs in half lengthwise and scoop out the yolks.
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Place the yolks in a medium-size mixing bowl and mash them. Blend in vinegar, mayonnaise, mustard, salt and pepper. You may need to add more mayonnaise to hold the mixture together, but it should be slightly dry.
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Carefully put the egg yolk mixture back into the egg whites but do not pack it. There will be enough mixture so the whites are overfilled. Sprinkle with paprika. Place on bed of lettuce and/or garnish with parsley. Cool before serving.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories90 | |
| % Daily Value * | |
| Total Fat 7g |
9% |
| Saturated Fat 2g |
9% |
| Cholesterol 187mg |
62% |
| Sodium 86mg |
4% |
| Total Carbohydrate 1g |
0% |
| Dietary Fiber 0g |
1% |
| Total Sugars 1g |
|
| Protein 6g |
13% |
| Vitamin C 0mg |
0% |
| Calcium 28mg |
2% |
| Iron 1mg |
6% |
| Potassium 84mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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