Directions:
- Place eggs in medium saucepan; add cold water to cover by 1 inch. Bring to a rolling bowl. Remove pan from heat; cover, and let stand 13 minutes. Drain, and run eggs under cool 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 | 106.33 Kcal (445 kJ) | ||
| Calories from fat | 65.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.25g | 11% | |
|---|---|---|---|
| Cholesterol | 187.58mg | 63% | |
| Sodium | 171.57mg | 7% | |
| Potassium | 121.04mg | 3% | |
| Total Carbs | 3.82g | 1% | |
| Sugars | 1.52g | 6% | |
| Dietary Fiber | 0.47g | 2% | |
| Protein | 6.99g | 14% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 1.2mg | 7% | |
| Calcium | 34.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 139.38 Kcal (584 kJ) | ||
| Calories from fat | 85.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.5g | 11% | |
|---|---|---|---|
| Cholesterol | 245.88mg | 63% | |
| Sodium | 224.89mg | 7% | |
| Potassium | 158.65mg | 3% | |
| Total Carbs | 5.01g | 1% | |
| Sugars | 1.99g | 6% | |
| Dietary Fiber | 0.61g | 2% | |
| Protein | 9.16g | 14% | |
| Vitamin C | 1.6mg | 2% | |
| Iron | 1.5mg | 7% | |
| Calcium | 45.6mg | 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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