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Ingredientes
- 8 large eggs
- Mayonnaise
- 3 to 4 lg. stalks celery
- 1/2 Claussen pickle
- 1 lg. onion
- Salt and pepper
- Louisiana crystal warm sauce
- Garlic pwdr
- 1 heaping teaspoon yellow mustard
- Oregano and thyme, dash of each
Direcciones
- Put finely diced celery, pickle and onion into a large mixing bowl (you may substitute green olives 7 to 10 for pickle). Add in 1 shake of garlic pwdr, mustard and a dash each of oregano and thyme. This preparation should be done while large eggs are boiling (approximately 20 min). Add in a little of the hot sauce. After the large eggs are shelled, cut them in slices, drop into mixing bowl. Take a potato masher and mash the large eggs to a small, fine size. Put in mayonnaise to taste (I like it with extra mayonnaise) and add in about 4 to 5 shakes of hot sauce. Taste to see if everything is blended well after mixing. Add in a dash of salt and pepper. Enjoy!For best results, eat on an open face sandwich with a large lettuce leaf. Serves 4. Also, eat while hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 366g | |
| Recipe makes 2 servings | |
| Calories 327 | |
| Calories from Fat 179 | 55% |
| Total Fat 19.93g | 25% |
| Saturated Fat 6.18g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 834mg | 278% |
| Sodium 387mg | 16% |
| Potassium 625mg | 18% |
| Total Carbs 10.92g | 3% |
| Dietary Fiber 2.8g | 9% |
| Sugars 6.23g | 4% |
| Protein 26.34g | 42% |
