Directions:
- Directions
- Place eggs in a medium saucepan; add cold water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 13 minutes. Drain, and run eggs under cold water to cool them.
- Meanwhile, in a medium bowl, mix together mayonnaise, mustard, vinegar, shallot, and hot sauce.
- Peel eggs, and halve lengthwise; remove yolks, leaving whites intact. Transfer yolks to bowl with mayonnaise mixture, and season with salt and pepper. Mash with a fork until smooth.
- Mound yolk mixture into whites. Sprinkle with paprika just before serving, or cover with plastic wrap and refrigerate up to 8 hours.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 97.33 Kcal (408 kJ) | ||
| Calories from fat | 65.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.25g | 11% | |
|---|---|---|---|
| Cholesterol | 187.58mg | 63% | |
| Sodium | 170.07mg | 7% | |
| Potassium | 79.29mg | 2% | |
| Total Carbs | 1.7g | 1% | |
| Sugars | 0.52g | 2% | |
| Dietary Fiber | 0.09g | 0% | |
| Protein | 6.61g | 13% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 1.1mg | 6% | |
| Calcium | 30.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 152.59 Kcal (639 kJ) | ||
| Calories from fat | 102.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.37g | 11% | |
|---|---|---|---|
| Cholesterol | 294.06mg | 63% | |
| Sodium | 266.61mg | 7% | |
| Potassium | 124.29mg | 2% | |
| Total Carbs | 2.66g | 1% | |
| Sugars | 0.81g | 2% | |
| Dietary Fiber | 0.15g | 0% | |
| Protein | 10.37g | 13% | |
| Vitamin C | 0.4mg | 0% | |
| Iron | 1.6mg | 6% | |
| Calcium | 47.3mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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