These are a perfect appetizer that keeps all the carbs in check, but punches up the taste category to high voltage. Eat drink and be happy because craving carbs is a thing of the past

BEST DEVILED EGGS RECIPE

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Servings

Ingredients

6 large eggs
3 Tbsp mayonnaise
1 Tsp Dijon mustard
1 Tsp Apple Cider Vinegar or Pickle Juice
salt and pepper to taste
paprika for garnish

Instructions

Two ways to boil eggs:
Put eggs in a sauce pan large enough to have the eggs covered in cold water and leave some room for water movement at the top. Add a little salt and vinegar to ease peeling
Turn burner on high and bring to a rolling boil. Shut burner off and cover pot,. leaving for 15 minutes. During this time get a container big enough to hold all the eggs and put in ice and water
after 15 minutes put eggs in ice bath and leave for 4 minutes
Peel eggs
Second method is my preferred way. I personally use a Ninja Foodi, but use whatever pressure cooker you have.
Put one cup of water at bottom of your pressure cooker.
Put eggs in or on basket above the water
Set timer for 4 minutes
The Foodi takes about ten minutes to come up to pressure, then starts the timer. It will shut off after four minutes, then wait 4 minutes (During this time get a container big enough to hold all the eggs and put in ice and water) before releasing pressure (on the Foodi your time shows on the screen – using some other cooker you may have to set a timer for 4 minutes), then put eggs in ice water as in method one, Eggs will be perfectly cooked and practically peel themselves with no vinegar salt or other tricks and no green on the yolks.
Once the eggs have cooled completely, peel them and slice in half lengthwise. Remove the yolk to a small bowl with a spoon and place the egg whites on a plate.
Scooping the yolk out of the hard boiled eggs.
Mash the yolks with a fork and add the mayonnaise, mustard, vinegar, salt and pepper. Stir everything together until it’s smooth.
Mixing the deviled egg filling ingredients in a bowl.
Use a spoon to add a portion of the deviled egg mixture back into the hole of each egg white. Sprinkle on paprika for garnish.
Deviled eggs on a serving plate.

Notes

I use Dijon mustard or Durkee Famous Sauce rather than yellow mustard for more flavor. Dijon mustard and Durkee Famous Sauce are also Whole30 and Keto 2.0 Plus compliant.

Please be careful on the vinegar as well, it is possible to accidentally add 1 tablespoon of vinegar, but it’s 1 teaspoon of vinegar. If you’re not a fan of vinegar, you can use pickle juice as well.

Some people find it helpful to keep the eggs under water while peeling, With the steamer method I do not find that necessary but it’s up to you.

You can store the deviled eggs for up to two days in a sealed storage container. This means you can make them the day before a party, potluck or gathering.

Consider additional ingredients such as bacon, chives, shallot, cajun spices, sriracha sauce, jalapeno, goat cheese and more. Of course a variety of herbs such as dill, basil and tarragon would also pair beautifully with those ingredients as well.

NUTRITION