SERVES 6
The devil is in the details, and after getting a bad rap for years, eggs have come roaring back, for good reason: they are loaded with protein, vitamins, and minerals. The yolk of the egg also boasts carotenoids, including lutein and zeaxanthin.
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon hot sauce or curry powder
1 teaspoon freshly chopped basil
Sea salt
Freshly ground black pepper
Smoked paprika, for garnish
Peel and slice the eggs lengthwise. Remove the yolks without breaking the whites.
With a fork, gently crush the yolks in a mixing bowl with the mayonnaise, mustard, hot sauce and basil, mixing well. Season to taste with salt and pepper.
Using a teaspoon, mound the mixture lightly into the egg whites and dust each egg with paprika.
| Nutritional Profile | |
| Serving size: 1 egg | |
|---|---|
| Calories: | 109 |
| Protein: | 6 g |
| Fiber: | less than 1 g |
| Fat: | 8 g |
| Saturated fat: | 2 g |
| Sodium: | 368 mg |
| Vitamin A: | 383 IU |
| Vitamin D: | 44 IU |
| Vitamin E: | 1 IU |
| Beta-carotene: | 70 µg |
| Lutein and zeaxanthin: | 228 µg |