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Parsley Deviled Eggs
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-
Prep
25
min
-
Total
25
min
-
Servings
16
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Ingredients
-
8
hard-cooked eggs, peeled
-
1/4
cup mayonnaise or salad dressing
-
2
tablespoons chopped fresh parsley
-
1/2
teaspoon ground mustard
-
1/4
teaspoon salt
-
1/4
teaspoon pepper
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Steps
-
1
Cut eggs lengthwise in half. Slip out yolks and mash with fork. Mix remaining ingredients into yolks.
-
2
Fill whites with egg yolk mixture, heaping it lightly. Arrange eggs on large serving plate. Cover and refrigerate up to 24 hours.
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-
Garnish deviled eggs with red caviar and parsley, or top with thin slices of red pearl onions.
-
Cut a very thin slice off the bottom of each egg white before filling to help the eggs stay in place on the serving plate.
-
For an interesting elegant look, cut eggs in half with a waffle-fry cutter.
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Nutrition Facts
Serving Size:
1 Serving
- Calories
- 125
- Calories from Fat
- 100
- Total Fat
- 11 g
- Cholesterol
- 215 mg
- Sodium
- 180 mg
- Potassium
- 70 mg
- Total Carbohydrate
- 1 g
- Protein
- 6 g
- Vitamin A
- 6%
- 6%
- Vitamin C
- 2%
- 2%
- Calcium
- 2%
- 2%
- Iron
- 4%
- 4%
Exchanges:
1 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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