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Yields 12 pieces
Has dairy from:
Not Mediterranean due to:
Not vegan due to:
Not paleo due to:
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Place eggs in a saucepan large enough to hold them in a single layer. Add cold water to cover the eggs by 1 inch.
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).
Drain. Shock the eggs in a bowl of ice water to cool them immediately. (Hard-boiled eggs are easiest to peel right after cooling).
Peel eggs. Scoop egg yolks into a bowl and set egg whites aside.
Mash yolks, mayonnaise, vinegar, 1/2 teaspoon chopped dill, Dijon mustard, garlic powder, and salt together until no more chunks appear.
Spoon yolk mixture into egg whites. Add 1 pinch of paprika to each egg and then a pinch of fresh dill.
Chill until ready to serve.
This recipe has the following nutrient totals:
Protein 7.20 g
Carbohydrates 3.51 g
Iron 0.91 mg
Fiber 1.25 g
Calcium 27.0 mg
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