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spinach bacon cheese deviled eggs
A delicious recipe prepared by
fidget
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Nutrition Facts
| Serving Size | 1 egg | ||
|---|---|---|---|
| Number of Servings | 12 | ||
| Amount Per Serving | |||
| Calories | 150 | ||
| Calories from Fat | 100 | ||
| % Daily Value* | |||
| Total Fat | 11.6 g | 18 % | |
| Saturated Fat | 3.0 g | 15 % | |
| Trans Fat | 0 g | ||
| Polyunsaturated Fat | 2 g | ||
| Monounsaturated Fat | 3 g | ||
| Cholesterol | 215 mg | 72 % | |
| Sodium | 260 mg | 11 % | |
| Potassium | 85 mg | 2 % | |
| Total Carbohydrate | 3 g | 1 % | |
| Dietary Fiber | 0 g | 0 % | |
| Sugars | 2 g | ||
| Other Carbs | 0 g | ||
| Protein | 8.1 g | 16 % | |
| Vitamin A | 6 % | ||
| Vitamin C | 0 % | ||
| Calcium | 4 % | ||
| Iron | 4 % | ||
| Vitamin D | 5 % | ||
| Vitamin E | 2 % | ||
| Vitamin K | 8 % | ||
| Thiamin | 2 % | ||
| Riboflavin | 16 % | ||
| Niacin | 0 % | ||
| Vitamin B6 | 4 % | ||
| Folic Acid | 0 % | ||
| Vitamin B12 | 8 % | ||
| Biotin | 0 % | ||
| Pantothenic Acid | 6 % | ||
| Phosphorus | 10 % | ||
| Iodine | 0 % | ||
| Magnesium | 2 % | ||
| Zinc | 4 % | ||
| Selenium | 20 % | ||
| Copper | 0 % | ||
| Manganese | 1 % | ||
| Chromium | 0 % | ||
| Molybdenum | 0 % | ||
| * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |||
List of Ingredients
- 12 servings of Egg
- 8 servings of Miracle Whip
- 2 servings of Bacon
- 0.5 servings of shredded cheddar
- 3 servings of Mustard
Recipe Description
- Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.
- Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.
- Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.
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