Recipe for Deviled Eggs

Growing up, my grandma did a hospitality room for the towns’ high school football and basketball games.  She would make so much food!  And good food it was!  She was crowned the name: Cookie Lady.  Her cookies were amazing, but my favorite dish of her’s were Deviled Eggs.  As a kid I got to help mash up the yolks and add in the ingredients.  Most of the yolk mix ended up in my belly but the fun was in helping my grandma.  Her recipe is so simple.  So I’ve taken her recipe and put my own twist on it.

Place the eggs in a pot of cold water, making sure the eggs are covered with the water. The eggs should have an inch of water covering them.  Place the pot on the stove and cook over high heat bringing the water to a boil. Reduce the heat to a simmer and cook for 15 to 20 minutes.  Here’s a trick – you can tell when the eggs are ready – pick one up with a pair of tongs and if the egg dries in 2-3 seconds they are ready to come out of the water into a cold bath.

Immediately take the pot to the sink and pour the hot water off. Cover the eggs with cold water at once; then peel the eggs. If you don’t want to eat right away you can put the hard boiled eggs into the fridge and when you’re ready to eat them you can peel the shell at that point and prepare the yolk filling then.

Recipe for Deviled Eggs

Slice the egg lengthwise, pop out the yolk into a bowl and place the egg white on a serving platter or plate.  For this next step, you can use a food processor if you’d like, but I personally like doing this by hand.  Add in your mayo, brown mustard and crushed black pepper.  Combine until smooth or to the texture of your liking.

Recipe for Deviled Eggs

When you’re ready to add the yolk mix to the egg white, you can go old school and just using a spoon, or you can use a piping bag with a cool tip to make texture on the yolk filling.  If you don’t have a piping bag you can always use a plastic bag and snip off one of the corners and pipe the yolk mix that way.

Recipe:  Deviled Eggs

Yields 6 eggs

6 hard-boiled eggs peeled and sliced

1 TSP of low fat mayo

1 TSP of brown mustard

Cracked pepper to your tasting.

1 gram of carb per serving (2 egg halves)

Recipe for Deviled Eggs

For the toppings for these low carb treats you can get creative here.  My guy likes cayenne pepper, garam masala, curry powder, tumeric, and the classic paprika.  Do some taste testing to figure out your favorite. (Hint: Be careful of the cayenne – the one pictured above had him screaming!)