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Deviled Egg & Pepperoni Cups

Diet.Chef's picture
Ingredients
  Hard-cooked eggs 3 , finely chopped
  Mayonnaise 3 Tablespoon
  Minced green onion 2 Tablespoon
  Minced parsley 2 Teaspoon
  Prepared mustard 1 Teaspoon
  Worcestershire sauce 1⁄4 Teaspoon
  Salt 1⁄8 Teaspoon
  Thin pepperoni slices 10 , chopped
  Toast cups 24 (Petite)
  Grated swiss cheese 1⁄3 Cup (5.33 tbs)
Directions

In a medium bowl, combine eggs, mayonnaise, onion, parsley, mustard, Worcestershire sauce, salt and pepperoni.
Preheat oven to 350°F (175°C).
Spoon egg mixture evenly into toast cups.
Arrange filled toast cups on an ungreased baking sheet.
Sprinkle cheese evenly over filling.
Bake for 10 to 15 minutes in preheated oven until cheese melts.
Serve warm.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Deviled
Restriction: 
Lacto Ovo Vegetarian

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4017 Calories from Fat 1308

% Daily Value*

Total Fat 145 g223.7%

Saturated Fat 37 g184.9%

Trans Fat 0 g

Cholesterol 1422.1 mg474%

Sodium 3748.9 mg156.2%

Total Carbohydrates 530 g176.7%

Dietary Fiber 1.3 g5.1%

Sugars 3.4 g

Protein 144 g287.9%

Vitamin A 55.8% Vitamin C 32%

Calcium 64.9% Iron 127.3%

*Based on a 2000 Calorie diet

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Deviled Egg & Pepperoni Cups Recipe