Tuesday, July 24, 2012

Classic Deviled Eggs

My great-grandmother taught me how to make deviled eggs when I was just a girl. I've always loved them. They are a staple of my low carb diet.

How to Boil Eggs:
Place 3 day old brown eggs (they peel better) into a pan. Cover the eggs with water (1 to 2 inches). Bring the eggs to a boil. Allow the eggs to boil for a minute or two. Remove the pan from the heat and place a cover on the pan. Set the timer for 15 minutes. Remove the eggs from the pan and submerge them into a bowl of ice water until the eggs are completely cooled. Crack the egg on both ends. Peel from the top end down first, then around the side of the egg.

How to Make Classic Deviled Eggs (6 whole eggs, 12 deviled eggs):

Boil and peel 6 eggs. Use a sharp knife to cut the eggs in half, lengthwise. Remove the yolk from each egg and place all of the yolks in a small bowl. Mash the yolks well with a fork.

Mix In:
2 tbsp. real mayonnaise
1 tbsp. mustard
1/4 tsp. lemon juice
1 tbsp. sugar free relish
dash of salt and pepper

Fill each egg "bowl" with the yolk mixture. Sprinkle paprika on the deviled eggs. If you want to be fancy about it, you can put the yolk mixture into an icing tube and "pipe" it into the egg bowls. Enjoy! 0 carbs, 32.5 calories, 3 protein, 2.5 fat

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