DEVILED EGGS

Name: DEVILED EGGS
Ingredients: 4 hard cooked eggs; 2 tsp. mayonnaise; 1 tsp. lemon juice; 1/4 tsp. grated onion; 1/2 tsp . dry mustard; 1/2 tsp. Worcestershire; 1/2 tsp, salt; 1/8 tsp. pepper

From Our favorite recipes (Damascus Church, Chapel Hill, 1963), 1963

Presented as published in 1963. 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

483Calories

58 gProtein

5 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories483 kcal

Protein58 g

Carbohydrates5.4 g

Fiber0.3 g

Sugars0.6 g

Total Fat24 g

Saturated Fat4.9 g

Monounsaturated Fat6.2 g

Polyunsaturated Fat11 g

Omega-30.5 g

Cholesterol962 mg

Sodium1494 mg

Potassium611 mg

Calcium66 mg

Iron1.9 mg

Magnesium59 mg

Phosphorus1047 mg

Zinc2.7 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C35 mg

Vitamin A184 mcg

Vitamin E0.4 mg

Vitamin K16 mcg

Vitamin B60.4 mg

Vitamin B1223 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.9 mg

Niacin (B3)4.5 mg

Folate188 mcg

Choline5.4 mg

Caffeine0 mg

Water127 g

As published

This recipe was extracted from Our favorite recipes (Damascus Church, Chapel Hill, 1963) (1963) by Damascus Congregational Christian Church (Chapel Hill, N.C.), page 2. The excerpt below is the record exactly as published.

DEVILED EGGS 4 hard cooked eggs 2 tsp. mayonnaise 1 tsp. lemon juice 1/4 tsp. grated onion -1- Mrs. Mary Fergerson 1/ 2 tsp . dry mustard 1/2 tsp. Worcestershire 1/2 tsp, salt 1/8 tsp. pepper

Cook this with the app: pantry check, scaling, and the assistant.