Ingredients:
12
hard-cooked eggs, peeled
1
block (4 oz) sharp Cheddar cheese, shredded
1/4
cup mayonnaise
1
tablespoon Dijon mustard
1
tablespoon Worcestershire sauce
1
teaspoon fresh lemon juice
1/4
teaspoon ground red pepper (cayenne)
3
tablespoons chopped pimientos (from 4-oz jar)
2
tablespoons chopped jalapeño slices from 1 jar (12 oz) Old El Paso™ Hot Jalapeño Slices
1
green onion, thinly sliced on the bias, white and green parts separated...
Steps:
1
Cut eggs lengthwise in half. Slip out yolks from 4 eggs, and mash with fork in large bowl; discard remaining yolks, or reserve for another use.
2
Add cheese, mayonnaise, mustard, Worcestershire sauce, lemon juice and red pepper. Beat with electric mixer on medium speed 2 to 3 minutes or until mixture is smooth. Stir in 2 tablespoons of the pimientos, the jalapeño slices and green onion whites.
3
Fill egg whites with pimiento cheese mixture. Cover and refrigerate up to 24 hours. Just before serving, top with remaining tablespoon of pimientos and green onion greens...
Nutrition:
150 Calories, 12g Total Fat, 8g Protein, 1g Total Carbohydrate, 0g Sugars Calories 150
Calories from Fat 110
Total Fat12g18%
Saturated Fat4g20%
Trans Fat0g
Cholesterol200mg66%
Sodium210mg9%
Potassium95mg3%
Total Carbohydrate1g0%
Dietary Fiber0g0%
Sugars0g
Protein8g
% Daily Value*:
Vitamin A10%
Vitamin C6%
Calcium10%
Iron4%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet
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