Ingredients:
- 6 hard-boiled eggs, peeled
- 1/4 cup mayonnaise
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
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Directions: Remember to Wash Your Hands!
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1. Slice eggs into halves lengthwise and save the whites.
2. Place yolks in a 1 quart zip-style bag with remaining ingredients; press out air. Close bag and knead until ingredients are well-blended.
3. Push contents toward corner of bag. Snip about 1/2 inch or less off corner of bag. Squeezing bag gently, fill reserved whites with yolk mixture.
4. Chill to blend flavors.
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Helpful Hints:
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Cooking a great hard-cooked egg - cover eggs with water in saucepan. Bring to boil. Reduce heat to simmer, cook for 15 minutes. Immediately rinse under cold water to stop cooking and to ease peeling. Refrigerate until use. Egg yolks turn greenish when they are overcooked.
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Safety Tip:
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Be sure to refrigerate leftover eggs. Eat within two days, or discard.
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Kids' Tool Kit
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-
knife
- cutting board
- measuring cups
- measuring spoons
- zip-style bag
- scissors
- spoon
It's a good idea to gather all your tools and
ingredients before you start a recipe!
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Chef's Choice
These will taste great with this recipe
-
Deviled Eggs
- tuna salad sandwiches
- carrots
- milk
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Nutrition Facts
Serving Size
1 egg (60g)
Servings per Container
6
Amount Per Serving
Calories
120
Calories from Fat
80
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% Daily Value*
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Total Fat
9
g
|
13
%
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- Saturated Fat
2
g
|
11
%
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Cholesterol
215
mg
|
72
%
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Sodium
180
mg
|
8
%
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Total Carbohydrate
3
g
|
1
%
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- Dietary Fiber
0
g
|
0
%
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- Sugars
2
g
|
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Protein
6
g
|
|
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Vitamin A
6
%
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Vitamin C
0
%
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Calcium
2
%
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Iron
4
%
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*Percent Daily Values are based on a 2,000 calorie diet.
Your daily values may be higher of lower depending on your calorie needs:
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Calories -
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2,000
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2,500
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Total Fat
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<
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65g
|
80g
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Saturated Fat
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<
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20g
|
25g
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Cholesterol
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<
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300mg
|
300mg
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Sodium
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<
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2,400mg
|
2,400mg
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Total Carbohydrate
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300g
|
375g
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Dietary Fiber
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25g
|
30g
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Calories per gram:
Fat 9 - Carbohydrate 4 - Protein 4
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