These Low-Carb Deviled Eggs are a tasty snack that’s easy to make! With creamy yolk filling and a sprinkle of paprika, they are both satisfying and healthy.
Who could resist the classic goodness of deviled eggs? I always whip up a batch for parties or just to enjoy as a quick snack—so good, you might want to hide some for yourself! 😄
Key Ingredients & Substitutions
Eggs: Large eggs are the star of this dish and are essential for the classic deviled egg experience. If you’re short on eggs, you could try using medium eggs, but cooking times may vary slightly. Fresh eggs peel better!
Mayonnaise: Full-fat mayonnaise keeps the dish creamy and low-carb. If you’re looking for a lighter version, try avocado mayo for a healthier twist or make your own by blending avocado with a bit of oil and vinegar.
Dijon Mustard: This adds a subtle tang. If you’re out of Dijon, yellow mustard can work too, but adjust the quantity as it can be stronger. Some people even love to add a touch of hot sauce for a kick!
Paprika: This is mainly for garnish and flavor. Smoked paprika can add a nice depth. If you need a substitute, consider cayenne for heat or leave it out if you prefer a simpler taste.
How Do You Make Perfectly Peelable Hard Boiled Eggs?
Peeling boiled eggs can be tricky, but there are a few tips to make it easier. Fresh eggs are often harder to peel, so using eggs that are at least a week old can help. Here’s how to make them peelable:
- Start by cooking the eggs in a single layer in a pot, covering them with cold water.
- Bring to a boil, then turn off the heat and cover for 10-12 minutes.
- Immediately transfer the eggs to an ice water bath for 5+ minutes. This helps loosen the shell.
- When peeling, tap gently on the counter to crack the shell and start peeling from the large end where the air pocket is often located.
With these tips, you’ll enjoy perfectly boiled eggs that are easy to peel! Happy cooking!
How to Make Delicious Low-Carb Deviled Eggs
Ingredients You’ll Need:
- 8 large eggs
- 1/4 cup mayonnaise (preferably full-fat for low-carb)
- 1 tsp Dijon mustard
- 1 tsp white vinegar
- 1/4 tsp salt, or to taste
- 1/4 tsp freshly ground black pepper, or to taste
- Paprika, for garnish
- Fresh parsley or chives, finely chopped for garnish
Time Needed:
This recipe will take about 15 minutes of active prep time. You’ll need an additional 30 minutes to chill the deviled eggs in the refrigerator, bringing the total time to about 45 minutes. It’s a wonderfully quick and easy dish that’s perfect for any occasion!
Step-by-Step Instructions:
1. Boiling the Eggs:
Start by placing the eggs in a single layer in a saucepan. Cover the eggs with cold water, ensuring the water is about an inch above the eggs. Heat the pot on high until the water reaches a rolling boil. Once boiling, turn off the heat and cover the pot with a lid. Now, let the eggs sit for about 10-12 minutes. This will cook them perfectly!
2. Cooling the Eggs:
After the resting time, carefully drain the hot water from the pot. Now, transfer the eggs to a bowl filled with ice water. Let them cool for at least 5 minutes. This cooling step makes peeling the eggs much easier!
3. Preparing the Filling:
Once the eggs are cool, gently tap each egg on the counter to crack the shell and peel them carefully. Slice each egg in half lengthwise and remove the yolks. Place the yolks into a medium mixing bowl and set the egg whites aside on a serving plate.
4. Mixing the Ingredients:
With a fork, mash the yolks until they are crumbly. Then, add in the mayonnaise, Dijon mustard, white vinegar, salt, and pepper. Stir well until the mixture is smooth and creamy. Taste the filling and adjust the seasoning if needed.
5. Assembling the Deviled Eggs:
Next, spoon or pipe the delicious yolk mixture back into each egg white half. It’s fun to use a piping bag to make them look fancy!
6. Garnishing and Chilling:
Finish off by sprinkling paprika on top for a touch of color and flavor. You can also sprinkle the chopped parsley or chives for an extra fresh touch. Finally, chill the deviled eggs in the refrigerator for at least 30 minutes before serving to enhance the flavors. Enjoy your tasty Low-Carb Deviled Eggs!
Now you have a perfect low-carb snack that’s classic and oh-so-delicious! Enjoy every bite! 😋
Can I Use Different Types of Mustard?
Absolutely! While Dijon mustard gives a nice tang, you can use yellow mustard for a milder flavor or even spicy brown mustard for added zest. Just adjust the amount to your taste!
How Should I Store Leftover Deviled Eggs?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you’re worried about them getting soggy, place a layer of parchment paper between the eggs and the lid.
Can I Make These Deviled Eggs Ahead of Time?
Yes, you can prepare the filling a day in advance and keep it in the fridge. Just fill the egg whites right before serving to keep the texture fresh!
What Can I Use Instead of Mayonnaise?
If you’re looking for a mayo substitute, try Greek yogurt for a lighter option or avocado for a creamy and nutritious twist! Just keep in mind that the flavor profile will slightly change.
