0gNET CARBSClassic Deviled Eggs
Creamy, tangy deviled eggs the way grandma made them, minus the sugar some recipes sneak in.
Ingredients
Eggs
- 6 large eggs
Filling
- 1/4 cup mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon white vinegar or dill pickle juice
- 1/8 teaspoon salt
- Pinch of black pepper
Garnish
- 1/4 teaspoon paprika
- 1 teaspoon chopped fresh chives or parsley
Directions
- Place the eggs in a single layer in a medium saucepan and cover with cold water by 1 inch.
- Bring to a full boil over medium-high heat. Cover, remove from the heat and let stand 12 minutes.
- Move the eggs to a bowl of ice water and chill 15 minutes. This stops the cooking and makes them easier to peel.
- Peel the eggs, pat dry and slice in half lengthwise. Pop the yolks into a bowl and set the whites on a plate.
- Mash the yolks with a fork until fine and crumbly. Stir in the mayonnaise, mustard, vinegar, salt and pepper until smooth.
- Spoon or pipe the filling into the 12 egg white halves. Dust with paprika and sprinkle with chives.
- Serve right away or cover and refrigerate up to 1 day.
Nutrition per serving (2 halves)
Estimated per serving from USDA FoodData Central and typical US label values. Total carbs include sugar alcohols; net carbs subtract fiber and sugar alcohols.
Know your label
Under FDA rules, sugar free means less than 0.5 g of sugars per reference amount and per labeled serving.
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Inspired by Whitney Bond. Our version is rewritten and adjusted for lower carbs. This recipe is still in our test kitchen; amounts may change after testing. Nutrition is estimated and for general information only, not medical advice. Check with your care team about your own carb targets. DisclaimerPrinted from diabeticrecipes.us/recipes/classic-deviled-eggs/