Low Carb Deviled Eggs Recipe

Low Carb Deviled Eggs

chickenegg The secret ingredient in this easy low-carb deviled egg recipe means you don’t have to add mayo… which is very high in calories and low in nutritional benefit, plus it usually contains sugars and other questionable ingredients you’d rather probably just eighty-six from your diet. You’ll never miss the mayo, but you'll achieve truly scrumptious results. Guests often ask me for this “secret" deviled egg recipe. It's simple, and great tasting.

Deviled eggs are supposed to be special. They have a devilishly delicious “attitude” and should not just wind up being boring or “flat” tasting. Ever notice, the good tasting ones are usually the first thing to disappear from a picnic or appetizer table? Get ready to impress, if you show up with these at a potluck. Actually, now that I think of it, deviled eggs are the “ultimate appetizers” aren’t they?!

Checkout the variations for great alternative “devilishly good” tasting low-carb deviled eggs to change them up a bit if you want to. These eggs make great sandwich fillings… also try them with Carb Counter's™ Low Carb Bistro Bread (Any Flavor) for lunches or brunches. See the “sandwich" variation below. Delish!

Don't you just love this cute deviled egg chicken platter? Click here to read the dish story... dishing it out with us in the kitchen.

-Brenda

Ingredients

Optional

  • Cook’s tip: try adding these great ”family favorite add-ons” to the basic devil egg base :
  • 1 tablespoon sugar free bread & butter type pickle juice
  • 1/4 teaspoon celery seed
  • 1/8 teaspoon paprika for garnish

Directions

Cook’s Tip: The secret to perfect hot boiled eggs is not to “overcook them” which produces that unattractive green rim around the yolks.

Place the eggs in a soup pot, add water to cover them and bring to a boil. Cover, and simmer for 12 minutes. Test one egg to see if it is cooked through by rinsing in cold water, peeling and slicing in half.

If the egg is ready, drain the rest of the eggs and cover with cold water to make peeling easier. If the egg isn’t quite ready, simply let the eggs sit in the hot water for three more minutes.
Slice the eggs in half and place the yolks in a medium sized bowl. Place the whites on the desired serving plate or deviled egg platter.

In small bowl, mix the Carb Counters™ Gluten Free Whip It Up™ Instant Dessert Maker with the water until smooth. Add the sour cream, mustard, hot sauce, vinegar and pickle juice and/or celery seed if using. Mix well. Mash the cooked egg yolks well with fork until smooth. Add the sour cream mixture to the egg yolks and mix well. Taste and add slightly more mustard or hot sauce, and/or salt and pepper if desired for extra “attitude”.
Zero net carbs per deviled egg.
Variations:


*For Cheddar Bacon, add 3 Tablespoons finely shredded cheddar cheese and 2 Tablespoons crumbled cooked bacon.

*For Prosciutto/Ham version, add 2 Tablespoons chopped prosciutto or ham. Fry meat before chopping and mixing with filling for added “smoky” flavor, if desired.

*For Salmon Deviled Eggs, add 2 Tablespoons chopped smoked salmon and 2 teaspoons chopped fresh dill weed.
*For “Pizza” deviled eggs, add 2 Tablespoons chopped pepperoni, 3 Tablespoons finely shredded mozzarella cheese and a Tablespoon chopped tomato. Mix in a Tablespoon dry Italian seasonings or chopped fresh oregano, garlic, basil, etc. Sprinkle Parmesan cheese on top.

*For Shrimp Deviled Eggs, top each egg with a cooked shrimp and garnish with chopped parsley.

*Add chopped chives or green onion or garnish egg tops with same.
For Sandwiches:


Chop up egg whites and add to filling, then pick your choice of Carb Counter's™ Low Carb Bistro Bread (Any Flavor) , slice and fill. For “open face” sandwiches, toast bread, slice pieces diagonally in half and top with filling. Place sliced Swiss or cheddar on toast pieces first, if desired. Or top with crumbled bacon or ham/prosciutto/turkey. If desired, toss chopped chives or parsley on top for color.

*For Lower Fat Version, use fat free sour cream.
No comments yet.

Leave a Reply