Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 2.7% of RDA
• Calories: 7.8% of RDA
• Carbs: 1.3% of RDA
• Fat (total lipid): 22.2% of RDA
• Fiber: 4.4% of RDA
• Fructose: 0.2% of RDA
• Protein: 6.4% of RDA
• Sodium: 13.1% of RDA
• Sugar: 1.7% of RDA
• Vitamin A (IU): 30.4% of RDA
• Vitamin B6: 31.9% of RDA
• Vitamin C: 1.1% of RDA
• Iron: 4.8% of RDA
• Magnesium: 5.2% of RDA
• Manganese: 2.0% of RDA
• Niacin: 1.5% of RDA
• Potassium: 4.2% of RDA
• Zinc: 5.9% of RDA
If all nutritional components are less than 50% of RDA
(and all vitamins and minerals are less than 400% of RDA)
the recipe gets a “Bon Appétit” rating.
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PREPARATION
1.
Place eggs in a saucepan large enough to hold them in a single layer. Add cold water to cover the eggs by 1 inch.
2.
Heat over high heat just to boiling. Remove from the burner. Cover pan. Let eggs stand in hot water for about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra large eggs).
3.
Drain. Shock the eggs in a bowl of ice water to cool them immediately. (Hard-boiled eggs are easiest to peel right after cooling).
4.
Peel eggs. Scoop egg yolks into a bowl and set egg whites aside.
5.
Mash yolks, mayonnaise, vinegar, 1/2 teaspoon chopped dill, Dijon mustard, garlic powder, and salt together until no more chunks appear.
6.
Spoon yolk mixture into egg whites. Add 1 pinch of paprika to each egg and then a pinch of fresh dill.
7.
Chill until ready to serve.
THIS RECIPE CAN BE CUSTOMIZED
Make it Dairy Free!
A dairy-free variant of this recipe can be made.
Just substitute vegenaise for mayonnaise.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 157
Protein 7.20 g
Carbohydrates 3.51 g
Iron 0.91 mg
Fiber 1.25 g
Calcium 27.0 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
