Zippy Devilled Eggs
Ingredients:
12 hard-cooked eggs peeled
1/3 cup light mayonnaise or salad dressing (75 mL)
3 tbsp chili sauce (45 mL)
1 tsp Dijon-style mustard (5 mL)
¼ tsp hot pepper sauce (1 mL)
Snipped chives or paprika
Directions:
- Slice eggs in half lengthwise; remove yolks and set whites aside.
- Mash yolks in a small bowl. Stir in the mayonnaise, chili sauce, mustard and hot pepper sauce.
- Pipe or stuff egg yolk mixture into egg whites.
- Sprinkle with chives or paprika.
- Refrigerate until serving.
Large Eggs were used in this recipe. This recipe included light-mayonnaise instead of salad dressing. There are many different types of light salad dressings available which could be used instead. A ¼ teaspoon of paprika was also added.
Acknowledgement
Recipe generously provided by Egg Farmers of Canada.
Please visit www.eggs.ca to access additional information and recipes.
Nutrition FactsServing Size (62g)Servings Per Container: 12 |
|||||||||||||||||||||||||||||
| Amount Per Serving | |||||||||||||||||||||||||||||
| Calories 110 | Calories from Fat 70 | ||||||||||||||||||||||||||||
% Daily Value* |
|||||||||||||||||||||||||||||
| Total Fat 8g | 12% |
||||||||||||||||||||||||||||
| Saturated Fat 2g | 10% |
||||||||||||||||||||||||||||
| Trans Fat 0g | 0% |
||||||||||||||||||||||||||||
| Cholesterol 215mg | 72% |
||||||||||||||||||||||||||||
| Sodium 250mg | 10% |
||||||||||||||||||||||||||||
| Total Carbohydrate 2g | 1% |
||||||||||||||||||||||||||||
| Dietary Fiber 0g | 0% |
||||||||||||||||||||||||||||
| Sugars 2g | |||||||||||||||||||||||||||||
| Protein 6g | |||||||||||||||||||||||||||||
| Vitamin A 10% | Vitamin C 0% | ||||||||||||||||||||||||||||
| Calcium 2% | Iron 4% | ||||||||||||||||||||||||||||
| *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: | |||||||||||||||||||||||||||||
|
|||||||||||||||||||||||||||||
| Calories per gram: | |||||||||||||||||||||||||||||
Fat 9 Carbohydrate 4 Protein 4 |
|||||||||||||||||||||||||||||


