Deviled Eggs, Horseradish Lc-5.2/sappetizer, condiment, egg, herbs 12 large egg; boiled, cooled 1/2 cup mayonnaise 1/4 cup sour cream 1 tablespoon Dijon mustard, Grey Poupon 1 tablespoon horseradish, prepared 4 slice bacon; cooked, shredded 4 medium scallion; chopped fine Slice boiled eggs lengthwise. Put egg yolks into a small bowl and mash them with the back of a spoon. Stir in mayonnaise, sour cream, mustard and horseradish. When yolk mixture is smooth, stir in bacon and scallions. Stuff egg whites with the yolk mixture. NYC Nutrition Analysis (per serving or yield unit): water=140.7 g; calories=322; protein=13.96 g; total fat=26.74 g; carbohydrate=6.6 g; dietary fiber=1.4 g; ash=1.74 g; calcium=97.59 mg; phosphorus=212 mg; iron=2.27 mg; sodium=311.6 mg; potassium=302.4 mg; magnesium=22.44 mg; zinc=1.36 mg; copper=0.07 mg; manganese=0.11 mg; vitamin A=1025 IU; vitamin E=3.38 mg ATE; thiamin=0.1 mg; riboflavin=0.57 mg; niacin=0.42 mg; pantothenic acid=1.4 mg; vitamin B6=0.29 mg; folate=81.51 ug; vitamin B12=1.08 ug; vitamin C=11.86 mg; saturated fat=6.54 g; monounsaturated fat=8.57 g; polyunsaturated fat=9.07 g; cholesterol=440.1 mg; selenium=31.72 ug; refuse=7.86%; %cal as carb:prot:fat=8:17:75; WW Pts=8.39; (complete analysis) |
