Ingredients
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8 large eggs
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⅓ cup mayonnaise
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2 tablespoons Worcestershire sauce
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2 tablespoons cream-style horseradish sauce
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1 drop hot pepper sauce, or to taste
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salt and pepper to taste
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1 teaspoon dried parsley flakes, for garnish
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1 teaspoon paprika, for garnish
Directions
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Place eggs into a saucepan in a single layer and cover with water by 1 inch. Cover the saucepan and bring to a boil. Remove from the heat and let eggs stand in hot water for 15 minutes. Drain and cool under cold running water in the sink.
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Peel cool eggs and cut in half lengthwise. Place yolks into a mixing bowl and set whites aside. Mash yolks with a fork until smooth; stir in mayonnaise, Worcestershire sauce, horseradish, hot sauce, salt, and pepper. Spoon yolk mixture into a heavy plastic bag; snip a corner off the bag to create a 1/2-inch opening. Pipe yolk mixture into egg white halves. Chill for at least 30 minutes before serving. Sprinkle with parsley and paprika to garnish.
Nutrition Facts (per serving)
69 | Calories |
6g | Fat |
1g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 69 | |
% Daily Value * | |
Total Fat 6g | 7% |
Saturated Fat 1g | 7% |
Cholesterol 95mg | 32% |
Sodium 99mg | 4% |
Total Carbohydrate 1g | 0% |
Dietary Fiber 0g | 0% |
Total Sugars 0g | |
Protein 3g | 6% |
Vitamin C 1mg | 1% |
Calcium 18mg | 1% |
Iron 1mg | 3% |
Potassium 58mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.