Paprika adds zing to hard-boiled eggs.
- 4 hard-boiled eggs, sliced (see tip)
- 1 teaspoon extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon paprika
- Tip: To make hard-cooked eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce the heat to low, cover and cook at the barest simmer for 10 minutes. Pour off the hot water and run cold water over the eggs until completely cooled. To peel, crack the shell, then roll the egg between your palms to loosen the shell. Peel, starting at the large end. Rinse under cold water or dip in water to remove bits of shell.
Dip the egg slices in oil and sprinkle with salt and paprika.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
88 calories; 6g total fat; 2g total saturated fat; 216mg cholesterol; 297mg sodium; 1g carbohydrates; 0g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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