Incredible
egg
Classic
deviled eggs
A lighter version of the Southern classic, deviled eggs are a favorite addition to any meal but a must on Easter.
INGREDIENTS:
6 eggs ¼ cup lite mayonnaise 1 tsp white vinegar 1 tsp yellow mustard ⅛ tsp salt Fresh ground black pepper Smoked Spanish paprika, for garnish Per serving:146 calories, 11.6 g total fat, 2.6 g saturated fat, 251 mg cholesterol, 320 mg sodium, 1.6 g carbohydrate, 0.1 g dietary fiber, 0.5 g sugars, 8.4 g protein, 23 mcg Vitamin D, 36 mg calcium, 1 mg iron, 91 mg potassium.
INSTRUCTIONS:
1. Place eggs in a single layer in a saucepan and cover with enough water that there is 1 ½ inches of water above the eggs. Heat on high until water begins to boil, then cover, turn heat to low and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute. 2. Crack eggshells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt and pepper. Mix well. 3. Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.
important for growth, energy metabolism, red blood cell development, vision and a healthy nervous system
• Vitamin D
promotes calcium absorption; essential for bone health
• Vitamin E
antioxidant that aids in the maintenance of good health
• Pantothenic Acid (B5)
converts food into energy and breaks down fat
• Vitamin B12
essential for the formation of red blood cells.
• Vitamin A
maintains healthy skin, immune system function and eye health
• Iron
supports muscle metabolism and healthy connective tissue
Boiled Egg Peeling Tip:
• Phosphorus
Have trouble peeling hard boiled eggs? Try draining the sauce pan immediately after boiling then filling it with water and ice. Lightly crack each egg and place the eggs back in the saucepan for 10 minutes, then remove and peel under cold running water.
• Folate (B9)
TO PREVENT ILLNESS FROM BACTERIA:
• • • • •
6
Eggs are rich in: • Riboflavin
Never eat raw eggs. Keep eggs refrigerated. Cook eggs until the yolks are firm. Cook foods containing eggs thoroughly. Never leave cooked egg dishes out of the refrigerator for more than 2 hours.
Thrive |
Hamilton Healthcare System
mineral used in energy production
w? o n k u few Did yoare one of tchoentain
of ally olks Egg y that naturt, a serving he t foods n D. In fac s 82% of e e i vitam ggs provid daily intak e d e o d w t D. men recom of vitamin
necessary for cell division, very important for pregnant women
• Iodine
assists in metabolism
• Selenium
important for thyroid function
An HHN publication