Eggs, Stuffed, Curried Lc-1.7egg, spices 4 large egg; hard-boiled 1 tsp Dijon mustard 1 tbs mayonnaise 1/2 tsp curry powder pinch cayenne pepper salt and pepper; to taste Cut the eggs in half, remove the yolks, and place them in a bowl. Reserve the whites. Add the mustard, mayonnaise, curry powder, cayenne, salt and black pepper to the egg yolks and mix well. Divide the yolk mixture evenly among the reserved whites, mounding it slightly. Serve immediately or store, covered, in the refrigerator for up to one day. Can be doubled or tripled Source: "Dr Atkins' Quick & Easy New Diet Cookbook" Yield: "8 halves" Per serving: 208 Calories (kcal); 17g Total Fat; (72% calories from fat); 13g Protein; 2g Carbohydrate; 426mg Cholesterol; 195mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NYC Nutrition Analysis (per serving or yield unit): water=78.56 g; calories=201.7; protein=12.73 g; total fat=15.63 g; carbohydrate=1.91 g; dietary fiber=0.26 g; ash=1.16 g; calcium=54.83 mg; phosphorus=184.1 mg; iron=1.68 mg; sodium=194.5 mg; potassium=135.4 mg; magnesium=12.39 mg; zinc=1.15 mg; copper=0.02 mg; manganese=0.05 mg; vitamin A=662.9 IU; vitamin E=1.91 mg ATE; thiamin=0.06 mg; riboflavin=0.51 mg; niacin=0.1 mg; pantothenic acid=1.28 mg; vitamin B6=0.18 mg; folate=48.54 ug; vitamin B12=1.02 ug; vitamin C=0.14 mg; saturated fat=3.93 g; monounsaturated fat=5.45 g; polyunsaturated fat=4.23 g; cholesterol=429.1 mg; selenium=31.94 ug; refuse=10.91%; %cal as carb:prot:fat=4:26:71; WW Pts=5.31; (incomplete analysis) |
