Slow Carb Deviled Eggs

Slow Carb Egg Recipe

Slow Carb Deviled Eggs

Even the biggest egg lover eventually gets sick of eggs done the same way (or the same 3 or 4 different ways) while eating a Slow Carb lifestyle.

I’m not an egg lover to begin with, and sometimes I even have to go on egg “detox” for a few days when I OD on eggs.  I am, however, always up for trying something new.

After posting the bacon baskets last week, I kept thinking about how cute they’d be with little deviled eggs in them so I decided to make deviled eggs for the first time in my life.

Low and behold, I actually enjoyed them… a lot.  And, that’s a very rare thing for me.  Normally, I’m just happy if I can choke them down at 7am.

I think there were a few reasons I enjoyed them so much, and you may want to consider when trying to do your own deviled eggs.

1)    I used fresh free-range, organic, and antibiotic/hormone-free eggs.  This makes a huge difference in taste.  HUGE.  If you don’t believe me, buy two sets of eggs, and do a side-by-side comparison.  You will see and taste the difference.

2)    I made sure the eggs were cooked absolutely perfectly using this method.  It’s a bit anal, but quite easy to do with a kitchen timer, and you don’t get the nasty, gray overdone eggs.

3)    I used fresh homemade mayo.

I use a really basic recipe.  Because I used my own mayo with garlic, mustard and vinegar in it, there’s really no need to season the eggs much.  The mayo does all the work.  If you don’t make your own mayo, you may need to season a bit more.

Deviled eggs are a quick and easy breakfast, a portable snack, or a great finger-food for parties.    These should keep for a few days in the fridge, but mine seem to disappear within 48 hours anyway (Australian boyfriend had never had a deviled egg and is now OBSESSED!), so food spoilage has not been an issue.

Ingredients

  • 8 hard boiled eggs
  • 2-3 tablespoons mayo
  • Salt and pepper to taste
  • Paprika and/or springs of parsley (If you want to dress them up for a party)

Note:  For a little kick, add a few drops of Frank’s Red Hot or sprinkle of Cayenne Pepper.

Directions

  1. Hard boil eggs.  I definitely advise using the method above.
  2. Slice eggs, lengthwise, down the center.
  3. Gently remove yolk into a bowl.
  4. Add mayo and any additional seasonings.
  5. Sprinkle with paprika and serve.

About Jason

Working on my own fitness, I love sharing with you what I find. You might recognize me from Finding My Fitness.

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8 Responses to Slow Carb Deviled Eggs

  1. Ron May 15, 2011 at 5:42 pm #

    I bake my “hard boiled” eggs for 30 minutes at 350F. I can do loads of them at one time and I don’t experience the grey yolks either.

    • Laura May 15, 2011 at 8:23 pm #

      Ron- great tip. I’ll have to try this out.

  2. John May 17, 2011 at 3:09 am #

    You’ve got a bad link – the homemade mayo link in the article points back to the deviled eggs recipe!

    • Laura May 19, 2011 at 8:17 pm #

      Fixed. Thanks, John.

  3. Sarabell October 3, 2011 at 2:52 am #

    Yay, now I know what I’m having for lunch today! =]

  4. Angela December 7, 2011 at 8:16 pm #

    Laura, I made these eggs a few months ago when I was going all out on the slow carb diet (with the slow carb mayo and all!) and they were absolutely delicious. I’m not as gung ho about slow carb any more, but I’m going to try your Moroccan chicken tonight, it looks fantastic. Thanks again, and I hope you’re going well!

  5. Cole March 21, 2012 at 1:32 am #

    Oh, wow, I have got to try that mayo recipe! Usually when I make deviled eggs I use [jalapeno] hummus in place of (store-bought) mayo, but now I’m less afraid of the idea.

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