submitted by Sara on October 27 2019
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Ingredients
for
servings

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For the eggs
4  (ea. 1.76 oz) Egg, large
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1 tbsp Butter, unsalted
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¼ cup Parmigiano Reggiano, Parmesan cheese, grated
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½ tsp Oregano, dried
¼ tsp Garlic Powder
¼ tsp Onion Powder
¼ tsp Paprika, ground, mild (spice)
For the dip
¼ cup Mayonnaise, regular
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½ tsp Mustard
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⅛ tsp Salt, Kosher salt, table salt
⅛ tsp Pepper, black, ground
10.59 ozaltogether (view nutrition facts)

Preparation

  1. Serving size:
    2.65 oz (calculated)
    Notes: 2 crispy egg halves plus 1 tablespoon of dip
  1. Hard-boil the eggs with your preferred method.
  2. Let cool, peel and cut the eggs in half lengthwise.
  3. Melt the butter. You can microwave it for 30 seconds at 600 W or melt it in a small pot.
  4. Mix together the remaining ingredients.
  5. Dip each egg half with the cut-side in the butter, then sprinkle with about 1/2 tablespoon of the seasoned parmesan and press it on.
  6. Add the remaining butter to a large pan over medium-high heat.
  7. Transfer the eggs with the coated side down in the pan.
  8. Cook until the cheese is crisp and has browned to your liking, about 3 minutes.
  9. For the dip, mix together the mayo and mustard and season to taste with salt and pepper.
  10. Serve the eggs drizzled with the remaining butter from the pan and 1 tablespoon of dip per serving (2 halves).
  11. Hard-Boiled Eggs

  12. This is the method I use: Bring a bit of water to a boil in a pot, about 1/2 in (1.25 cm) high. Then add the raw eggs, so that all of them lie on the bottom of the pot. Cover with a lid and steam for 9 minutes. Drain the hot water and fill the pot with cold water. Drain again, then crack each egg on the top and bottom and fill the pot with cold water once more. Let sit until the eggs have cooled down. Now crack the sides of the eggs, too. The shell should slip off easily.
  13. Meal Prep Tip

  14. You can store the eggs in the fridge in an airtight container for up to 5 days.

Nutrition Facts
for
serving

  • Calorie count
    220 kcal
  • % of calories by macros
    Fat83.2 %183 kcal20 g
    Net Carbs1.4 %3 kcal0.7 g
    Protein15.5 %34 kcal8.5 g
  • Approx. WW SmartPoints™
    5.6
  • Cholesterol 204.5 mg
  • Sodium 314.5 mg
  • Fat 20.1 g
    • Saturated Fat 6.3 g
    • Trans Fat 0 g
  • Carbohydrates 0.9 g
    • Dietary Fiber 0.2 g
    • Total Sugars 0.3 g
    • Added Sugar 0 g
    • Sugar alcohols 0 g
  • Protein 8.5 g
  • Calcium 108.6 mg
  • Iron 1.1 mg
  • Magnesium 10.3 mg
  • Potassium 89.3 mg
  • Zinc 0.9 mg
  • Vitamin A (Retinol Equivalents) 135.9 mcg
  • Vitamin B12 0.6 mcg
  • Vitamin C 0 mg
  • Folate 24.9 mcg
    • Folic Acid 0.4 mcg