Eggs, Deviled Lc-3.4/scondiment, egg 6 large egg; hard boil, shell, halve 2 tbs mustard, prepared 2 tbs herb pepper seasoning 2 tbs dill relish 2 tbs mayonnaise paprika; for garnish Remove yolks from egg white halves. With a fork crush yolks to a fine consistency. Add all other ingredients (except paprika) and blend well. Drip by spoon into egg white well. Sprinkle each egg liberally with paprika and refrigerate for 1-2 hours to allow flavors to blend. VARIATIONS: Deviled Ham and Eggs As above adding 3/4 cup very finely chopped ham to egg yolk mixture. Deviled Bacon and Eggs As above adding 1 cup very finely crumbled bacon to egg yolk mixture. Deviled Chicken and Eggs As above adding 3/4 cup very finely shredded or cubed cooked chicken to egg yolk mixture. NYC Nutrition Analysis (per serving or yield unit): water=45.9 g; calories=122.7; protein=6.77 g; total fat=8.91 g; carbohydrate=4.25 g; dietary fiber=0.89 g; ash=0.98 g; calcium=39.01 mg; phosphorus=99.42 mg; iron=1.51 mg; sodium=203.1 mg; potassium=100.6 mg; magnesium=11.5 mg; zinc=0.62 mg; copper=0.04 mg; manganese=0.15 mg; vitamin A=354.6 IU; vitamin E=1.18 mg ATE; thiamin=0.04 mg; riboflavin=0.26 mg; niacin=0.12 mg; pantothenic acid=0.66 mg; vitamin B6=0.11 mg; folate=24.53 ug; vitamin B12=0.51 ug; vitamin C=0.71 mg; saturated fat=2.12 g; monounsaturated fat=3.09 g; polyunsaturated fat=2.64 g; cholesterol=215.2 mg; selenium=17.42 ug; refuse=8.97%; %cal as carb:prot:fat=14:22:65; WW Pts=3.09; (incomplete analysis) |
