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Deviled eggs, with paprika
These have to be the best deviled eggs I’ve ever had in my life. Best of all, they’re low carb without even trying.
The original is here at Allrecipes.com. Here’s the recipe tripled, the way I make it, with my own chattier instructions.
- 18 eggs, boiled and peeled
- 6 Tbsp mayonnaise
- 1 Tbsp sugar
- 1 Tbsp white vinegar
- 1 Tbsp prepared mustard
- ½ Tbsp salt
6 Tbsp comes out to ½ + ¼ cup. Also, ½ Tbsp is three half teaspoons.
Slice each egg in half lengthwise. Gently remove the yolks and put them in a medium mixing bowl. Set the whites aside on a platter. (If the platter’s not very large, you will likely need two. Remember, you’re going to end up with 36 deviled egg halves.)
Mash the yolks and mix in the rest of the ingredients. Stir the mixture until it is smooth.
Put the filling back into the egg halves. Now, easier said than done. There are three common ways of doing this:
Simply spoon it back in. Use two spoons, one to do the spooning and a helper to scrape the filling into the egg white.
Using a pastry bag, pipe the filling into the egg whites. Now if you own a pastry bag, you’re probably ahead of me on how to use it.
Imitate a pastry bag like this: Spoon the filling into a sturdy quart bag. Snip off a very small corner. Squeeze gently to pipe the filling.
I’ve used the third option twice, and there’s a reason I emphasized “very small” on the snip. The first time I did it, I cut off way too much. Remember, you can always cut off more if the hole’s too small. Too big, and you’re out of luck. For the record, my results have been so-so. I can’t seem to control the stream of filling very well — instead of pretty swirls, I just get a pile of silly string. Next time, I think I’ll try it the plain old spoon way.
For all three options, be conservative on the first go around. You can always go back and add a little more filling here and there. It’s rather more awkward if you run out. That said, it’s unlikely you’ll overestimate because you have more filling than the yolk you started out with, thanks to your other ingredients.
Finish up by sprinkling some paprika on top. The original recipe says to refrigerate before serving, but I like them better at room temperature.
Last but certainly not least, here are the carb counts:
18 eggs: 9 carb, 0 fiber, 111 protein
6 Tbsp mayonnaise: 0 carb, 0 fiber, 0 protein
1 Tbsp sugar: 12.6 carb, 0 fiber, 0 protein
1 Tbsp white vinegar: 0 carb, 0 fiber, 0 protein
1 Tbsp prepared mustard: 0 carb, 0 fiber, 0 protein
½ Tbsp salt: 0 carb, 0 fiber, 0 protein
Totals: 21.6 grams carbohydrate, no fiber, 111 grams protein
Per egg half: 0.6 grams carbohydrate, no fiber, 3 grams protein
Not bad. Not bad at all!