Prep Time:15 min
Start to Finish:15 min
makes:12 servings
6 hard-cooked eggs
3 tablespoons mayonnaise or salad dressing
1 tablespoon finely chopped red bell pepper
1 tablespoon finely chopped green onion
1 teaspoon yellow mustard
1/4 teaspoon salt
1. Cut eggs lengthwise in half. Scoop yolks from eggs into medium bowl; mash with fork. Stir remaining ingredients into yolks.
2. Fill egg whites with egg yolk mixture, heaping lightly. Cover and refrigerate up to 24 hours.
Nutritional Information
1 Serving: Calories 60 (Calories from Fat 50); Total Fat 5g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 105mg; Sodium 105mg; Total Carbohydrate 0g (Dietary Fiber 0g, Sugars 0g); Protein 3g % Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 0%; Iron 0% Exchanges: 0 Other Carbohydrate; 0 Vegetable; 1/2 Medium-Fat Meat; 1/2 Fat Carbohydrate Choices: 0 MyPyramid Servings: 1 oz-equivalents Meat & Beans
*% Daily Values are based on a 2,000 calorie diet.
