My family is heading to Jamaica this summer to attend my little sister’s wedding. It is a very exciting time. It is also a time to think about putting on summer clothes and dreaded bathing suits! So, my husband and I decided it was time to shape up a bit before the trip. Over the years I have found the easiest, most efficient and most effective way to drop some pounds is with a low (not no) carb diet and some healthy exercise! No fun right? Ah, but it could be. These yummy little deviled eggs just go to show ya that eating low-carb can be great.
I have always enjoyed a good deviled egg with its creamy spicy filling, so years ago I developed this recipe that I come back to time and time again whether on a low-carb diet or not. They are quick, easy and inexpensive. And they are great to serve at or bring to a party! So why not bring back this classic American appetizer this summer?
Each of my entries this week will be focused on something especially yummy and low-carb so that you can enjoy eating with your family whether they are following along the low-carb route or not! Each recipe will be great for carb lovers and dieters alike. And with summer BBQ’s starting all around the country, if you are watching those carbs, it’s always nice to have something to reach for other than those evil chips and brownies!
Start with a hard-boiled egg. To achieve the perfect hard-boiled egg just place your eggs in the bottom of a pot, cover with just enough water to emerse all your eggs and turn on your burner to high… once you come to a full boil, shut off and cover pot. Then set your timer for 12-15 mins. Done.
Crack your egg gently to try to avoid making divits in the egg… after all half the appeal of a deviled egg is its presentation.
For this recipe, I am using 8 hard-boiled eggs… but I always make one or two extra in case there is a casualty.
Empty out the yolks… (see there is a casualty, that will have to be the tester egg)
Now place the eggs on the deviled egg plate you will be using… I have one that goes into the freezer for summer parties, but this was for a pink themed spread, so I thought this would be a pretty plate to use.
Place all your yolks in a medium sized mixing bowl.
Mash them up.
I’ve always made this recipe by eye… but, I can give you some general guidelines… two heaping soup spoons of real mayonnaise (a scant 1/4 cup)
One non-heaping soup spoon of yellow mustard. (about a tablespoon)
One soup spoon of relish. (one heaping tablespoon) This provides the vinegar that is in a typical deviled egg, but it also adds some crunch.
one squirt of Sriracha sauce or whatever hot sauce you like. (about one teaspoon)
One dash of cayenne pepper. (about 1/8 teaspoon) Be careful here, you can always add more, but cayenne pepper is hot hot hot.
Mash all your ingredients together. Then taste for salt and pepper. I didn’t add too much salt here, just about 1/8 teaspoon and about 5-6 cracks of black pepper to balance the pepper flavor from the hot sauce and cayenne.
Now, if you want to get fancy (and this was for a party, so I did want to) Place your mixture into a piping bag fitted with a pretty tip.
These are disposable piping bags that I use for my cake decorating… but, if you don’t have a piping bag handy, just use a quart sized freezer storage bag. Be sure it is freezer strength as the regular strength won’t hold up. Then just cut the tip of one corner off and you will still make a pretty design.
Now, fill your eggs. You want to come up just a bit higher than the egg itself.
Now add some garnish. I used a simple caper. I have also used a chopped up pickle in the past and that was yummy too.
And there you have it, a beautiful tray of homemade deviled eggs. Zero carbs and lots of healthy protein.
Recipe for Stacy’s Deviled Eggs:
8 hard-boiled eggs
1/4 cup real mayonnaise, scant
1 Tbls. yellow mustard
1 Tbls. dill relish, heaping
1 tsp. Sriracha hot sauce
1/8 tsp. cayenne pepper
kosher salt to taste
cracked black pepper to taste
Garnish: either capers or sliced pickles
Cut and separate egg whites from yolks. Set whites aside. Mash yolks in a medium bowl. Add in all remaining ingredients and mash together. Garnish with capers or sliced pickles.
*note: This is a no-carb, gluten-free recipe