Directions:
- Put eggs in a 3- to 4-qt. pan and add enough cold water to cover by 1 in. Bring to a simmer over high heat, then reduce heat so bubbles break surface only occasionally. Cook 15 minutes. Drain eggs, cover with cold water, and let stand until cool, about 10 minutes.
- Meanwhile, in an 8- to 10-in. frying pan over medium-high heat, stir bacon until crisp and brown, about 3 minutes. With a slotted spoon, transfer bacon to towels to drain. Crumble when cool. Reserve 1 tbsp. bacon fat from pan.
- Shell eggs and cut in half lengthwise. Put yolks in a small bowl and mash with a fork, blending in reserved bacon fat, sour cream, and mustard. Add hot sauce and salt to taste.
- Divide yolk mixture among egg whites. Top with bacon and parsley leaves just before serving.
- Note: Nutritional analysis is per serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 751.93 Kcal (3148 kJ) | ||
| Calories from fat | 533.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 59.33g | 91% | |
|---|---|---|---|
| Cholesterol | 1173.09mg | 391% | |
| Sodium | 1007.91mg | 42% | |
| Potassium | 667.49mg | 14% | |
| Total Carbs | 8.34g | 3% | |
| Sugars | 0.15g | 1% | |
| Dietary Fiber | 0.45g | 2% | |
| Protein | 49.18g | 98% | |
| Vitamin C | 0.9mg | 1% | |
| Iron | 6.3mg | 35% | |
| Calcium | 260.6mg | 26% | |
| Amount Per 100 g | |||
| Calories | 175.47 Kcal (735 kJ) | ||
| Calories from fat | 124.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.84g | 91% | |
|---|---|---|---|
| Cholesterol | 273.76mg | 391% | |
| Sodium | 235.21mg | 42% | |
| Potassium | 155.77mg | 14% | |
| Total Carbs | 1.95g | 3% | |
| Sugars | 0.04g | 1% | |
| Dietary Fiber | 0.11g | 2% | |
| Protein | 11.48g | 98% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 1.5mg | 35% | |
| Calcium | 60.8mg | 26% | |
* 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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