- Level: Easy
- Total: 35 min (includes standing and cooling times)
- Active: 15 min
- Yield: 12 eggs
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 162
- Total Fat
- 13 g
- Saturated Fat
- 3 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 10 g
- Cholesterol
- 282 mg
- Sodium
- 223 mg
- Level: Easy
- Total: 35 min (includes standing and cooling times)
- Active: 15 min
- Yield: 12 eggs
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 162
- Total Fat
- 13 g
- Saturated Fat
- 3 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 10 g
- Cholesterol
- 282 mg
- Sodium
- 223 mg
Ingredients
Directions
Special equipment:
a piping bag- Put the eggs in a pot and cover with cold water. Bring to a simmer, then remove from the heat, cover and let sit 10 minutes. Drain, cool and peel the eggs. Cut off the top third of each egg and scoop out the yolks into a medium bowl.
- Mash the yolks with a fork. Add the mayonnaise, mustard, chives, hot sauce and paprika and mix until well blended. Taste and season with salt and pepper.
- Transfer the yolk mixture to a piping bag and pipe back into the whites. Serve immediately or cover and refrigerate until ready to serve.
