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Quick Facts
Nutrition Facts
Calories 88
Calories from Fat 56 (64%)
(9%)Total Fat 6g
(9%)Saturated Fat 2g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
(80%)Cholesterol 241mg
(3%)Sodium 71mg
(2%)Potassium 72mg
Total Carbohydrate 1g
(0%)Dietary Fiber 0g
Sugars 1g
Sugar Alcohols 0g
(14%)Protein 7g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
Related Recipes
Basic Hard-Cooked Eggs
- From: American Egg Board
Ingredients
-
4 eggs
Pack hard-cooked eggs for lunch to eat out-of-hand. Slice or cut into wedges for tossed salad.
Directions
- Place eggs in saucepan large enough to hold them in single layer. Add cold water to cover eggs by 1 inch. Heat over high heat just to boiling. Remove from burner. Cover pan.
- Let eggs stand in hot water about 15 minutes for large eggs, 12 minutes for medium eggs, or18 minutes for extra large eggs.
- Drain immediately and serve warm. Or, cool completely under cold running water or in bowl of ice water, then refrigerate.
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