Courtesy of Idaho Potato Commission
8Servings•20 Min.Prep Time•6 Min.Cook Time•3 Hr.Chill Time•
原料：
- 2 medium Idaho® potatoes, scrubbed and pierced
- 12 hard boiled eggs, shells removed and halved lengthwise
- 1/2 c. light mayonnaise
- 1/3 c. 2% milk
- 3 Tbsp. prepared mustard
- 2 tsp. sugar
- 1/4 tsp. salt
- paprika to garnish
说明：
- Wrap each potato individually in a paper towel and place in microwave about 1/2-in. apart. Microwave on high setting 5-6 min. or until fork tender. Remove from microwave. Immediately cut each potato in half lengthwise. Let stand 5 min. to cool slightly.
- Place 12 egg yolk halves in large bowl (see note below). Place all of the egg white halves on a large serving plate.
- Using a spoon, scoop out potato "meat" and place in bowl with the egg yolks. Mash with fork or potato masher. Add remaining ingredients except paprika. Stir until well blended.
- Using a teaspoon, place equal amounts of the mixture in each egg white half. Cover with plastic wrap and refrigerate 3 hr. before serving.
Sprinkle with paprika and serve chilled.
- Note: The remaining 12 egg yolk halves can be finely diced and sprinkled on salads or other vegetable dishes for an extra dose of protein. Store in airtight container in refrigerator for up to 4 days.
- Nutrition based on 3 halves per serving.
- Courtesy of Idaho Potato Commission.
营养：
| 成分 | 数值 |
|---|
| Calories | 150 |
| Total Fat | 9g |
| Cholesterol | 165mg |
| Total Carbs | 8g |
| Fiber | 1g |
| Protein | 9g |
| Sodium | 360mg |