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Ingredients
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6 eggs
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8 slices bacon
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¾ cup light mayonnaise
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¾ cup shredded mozzarella cheese
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½ teaspoon paprika
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1 ½ tablespoons white sugar
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1 ½ tablespoons white wine vinegar
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2 ½ tablespoons mustard
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paprika for garnish
Directions
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Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel and chop the cooled eggs.
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Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; crumble once cool.
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Combine the eggs, bacon, mayonnaise, mozzarella cheese, paprika, sugar, white wine vinegar, and mustard in a bowl to make a chunky dip. Garnish with paprika.
Nutrition Facts (per serving)
95 | Calories |
6g | Fat |
2g | Carbs |
7g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 95 | |
% Daily Value * | |
Total Fat 6g | 8% |
Saturated Fat 2g | 12% |
Cholesterol 104mg | 35% |
Sodium 295mg | 13% |
Total Carbohydrate 2g | 1% |
Dietary Fiber 0g | 1% |
Total Sugars 2g | |
Protein 7g | 15% |
Vitamin C 0mg | 0% |
Calcium 71mg | 5% |
Iron 1mg | 4% |
Potassium 82mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.