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Description
Rachael Ray Magazine
Ingredients
US|METRIC
12 SERVINGS
- 12 eggs
- 4 Tbsp. mayonnaise
- 2 Tbsp. onion (grated)
- 2 Tbsp. pickle relish
- 1 clove garlic (grated)
- 1 Tbsp. Dijon mustard (or yellow)
- 3 tsp. hot sauce
- 1 tsp. worcestershire sauce
- 1 tsp. sweet paprika
- salt
- red chile (Thinly sliced, such as fresno for garnishing, optional)
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Directions
- Place the eggs in pot, cover with cold water and bring to a full boil. Turn off the heat, cover and let stand for 10 minutes; drain and run under cold water until cool enough to handle.
- Peel the eggs and halve lengthwise (or trim the tops to expose the yolks, then trim the bottoms to stand the eggs upright). Remove the yolks; transfer to a bowl. Add 3 tbsp. mayo, the onion, relish, garlic, mustard, hot sauce, worcestershire and paprika; season with salt and pepper. Mash until smooth; add the remaining mayo if the mixture is dry.
- Cut a corner off a resealable plastic bag; fill it with the yolk mixture. pipe into the egg whites. Garnish with a bull's-eye chile slice.
NutritionView More
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100Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories100Calories from Fat60 |
% DAILY VALUE |
Total Fat7g11% |
Saturated Fat2g10% |
Trans Fat |
Cholesterol215mg72% |
Sodium230mg10% |
Potassium95mg3% |
Protein7g |
Calories from Fat60 |
% DAILY VALUE |
Total Carbohydrate4g1% |
Dietary Fiber0g0% |
Sugars2g |
Vitamin A8% |
Vitamin C4% |
Calcium4% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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