Deviled Eggs

Name: Deviled Eggs
Ingredients: six hard-boiled eggs; one tablespoonful olive oil; two tablespoonfuls chopped mushrooms; parsley flavored with lemon juice; flavored with lemon juice

From Mazdaznan encyclopedia of dietetics and home cook book, 1909

Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

473Calories

38 gProtein

5 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories473 kcal

Protein38 g

Carbohydrates5 g

Fiber0.6 g

Sugars4 g

Total Fat32 g

Saturated Fat12 g

Monounsaturated Fat22 g

Polyunsaturated Fat5.5 g

Omega-30.1 g

Cholesterol1119 mg

Sodium457 mg

Potassium433 mg

Calcium159 mg

Iron4 mg

Magnesium35 mg

Phosphorus532 mg

Zinc3.3 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D6.6 mcg

Vitamin C7.9 mg

Vitamin A466 mcg

Vitamin E3.1 mg

Vitamin K74 mcg

Vitamin B60.4 mg

Vitamin B123.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.5 mg

Niacin (B3)0.6 mg

Folate142 mcg

Choline887 mg

Caffeine0 mg

Water250 g

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 32. The excerpt below is the record exactly as published.

DEVILED EGGS. Take six hard-boiled eggs, which have been dropped into cold water immediately after boiling; peel and cut in halves, taking care not to break whites. Take out yolks and rub them with one tablespoonful olive oil to a smooth paste ; add two tablespoonfuls chopped mushrooms and parsley flavored with lemon juice

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