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Prep 50min
Total50min
Ingredients7
Servings12
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Ingredients
6
eggs
3
tablespoons mayonnaise
1
tablespoon purchased creamy horseradish sauce
1/8
teaspoon hot pepper sauce
1
oz. (1/4 cup) crumbled blue cheese
12
whole smokehouse almonds
1
tablespoon chopped fresh chives
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Steps
1
Place eggs in single layer in medium saucepan. Add water to cover eggs by 1 inch. Bring to a boil. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. Drain.
2
Peel eggs; cut in half lengthwise. Remove yolks; place in medium bowl. Stir in mayonnaise, horseradish sauce and hot pepper sauce, mashing yolks just until smooth. Gently stir in blue cheese just until combined but not smooth. Spoon mixture into egg white halves. Press almond on top of each. Sprinkle with chives. Serve immediately, or cover and refrigerate until serving time.
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Nutrition Facts
Serving Size:1 Stuffed Egg
Calories
85
Calories from Fat
65
Total Fat
7g
11%
Saturated Fat
2g
10%
Cholesterol
110mg
37%
Sodium
90mg
4%
Total Carbohydrate
1g
0%
Dietary Fiber
0g
0%
Sugars
1g
Protein
4g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
2%
2%
Exchanges:
1 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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