Directions:
- Cut pepper in half, finely chop one half and set aside. Cut eggs in half widthwise. Cut a thin slice from the bottom of each half so they sit flat. Remove yolks. In a small bowl, mash yolks. Add the chopped pepper, mayonnaise, jalapeno, pepper sauce and salt; mix well. Stuff into egg whites. Sprinkle with paprika.
- Cut horns from remaining pepper half and press into filling. Refrigerate until serving. Yield: 1 dozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 52.62 Kcal (220 kJ) | ||
| Calories from fat | 33.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.75g | 6% | |
|---|---|---|---|
| Cholesterol | 93.25mg | 31% | |
| Sodium | 93.59mg | 4% | |
| Potassium | 47.26mg | 1% | |
| Total Carbs | 1.36g | 0% | |
| Sugars | 0.87g | 3% | |
| Dietary Fiber | 0.15g | 1% | |
| Protein | 3.32g | 7% | |
| Vitamin C | 9.2mg | 15% | |
| Iron | 0.3mg | 1% | |
| Calcium | 13.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 140.6 Kcal (589 kJ) | ||
| Calories from fat | 90.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.02g | 6% | |
|---|---|---|---|
| Cholesterol | 249.15mg | 31% | |
| Sodium | 250.05mg | 4% | |
| Potassium | 126.28mg | 1% | |
| Total Carbs | 3.63g | 0% | |
| Sugars | 2.32g | 3% | |
| Dietary Fiber | 0.4g | 1% | |
| Protein | 8.88g | 7% | |
| Vitamin C | 24.7mg | 15% | |
| Iron | 0.7mg | 1% | |
| Calcium | 34.9mg | 1% | |
* 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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