Directions:
- Place the eggs in a single layer in the bottom of a large saucepan. Fill the pan with enough water to cover the eggs by 1 . Cover and bring to a boil. Once water is boiling, remove the pan from heat and let sit covered for 14 minutes.
- Remove each egg with a slotted spoon and gently place in a bowl of ice-cold water until cool to the touch. Tap each egg all over to crack the shell. Peel under the water in the bowl.
- Slice each egg in half. Scoop out the yolks and place in a medium sized bowl. Combine mayo, mustard, scallions and chives. Mix until well blended. Scoop back into the egg halves. Sprinkle with paprika.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 281.57 Kcal (1179 kJ) | ||
| Calories from fat | 223.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.82g | 38% | |
|---|---|---|---|
| Cholesterol | 380.7mg | 127% | |
| Sodium | 259.67mg | 11% | |
| Potassium | 138.97mg | 3% | |
| Total Carbs | 1.43g | 0% | |
| Sugars | 1.43g | 6% | |
| Dietary Fiber | 0.13g | 1% | |
| Protein | 13.31g | 27% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 1.1mg | 6% | |
| Calcium | 54.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 229.86 Kcal (962 kJ) | ||
| Calories from fat | 182.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.26g | 38% | |
|---|---|---|---|
| Cholesterol | 310.78mg | 127% | |
| Sodium | 211.97mg | 11% | |
| Potassium | 113.44mg | 3% | |
| Total Carbs | 1.16g | 0% | |
| Sugars | 1.17g | 6% | |
| Dietary Fiber | 0.1g | 1% | |
| Protein | 10.86g | 27% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 0.9mg | 6% | |
| Calcium | 44.4mg | 5% | |
* 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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