Slow Carb Deviled Eggs

Slow Carb Egg Recipe

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.

Cauliflower to go with any Slow Carb Meal (aka “Faux Rice”)

Not the usual low-carb cauliflower (a.k.a. "faux rice") - delicious cauliflower side dish

Not the usual low-carb cauliflower (a.k.a. "faux rice") - delicious cauliflower side dish Well over a decade ago I was introduced to “Faux Rice” and “Faux Potatoes” when my parents went on a low carb diet.  This normally consists of “ricing” a head of cauliflower, steaming it and then covering it in some sort of low carb marinara or meat sauce to mask the fact that it tastes nothing like rice or potatoes.

With a little bit of time and effort, you can create a cauliflower dish that doesn’t need to be disguised, covered or smothered by rice sauces.  These are great served like hash browns for breakfast or as side dish with any meal of the day.

I like to chop up an entire cauliflower at once (as well as extra onion and garlic) and keep the extra in the fridge so I can make it a few times throughout the week with minimal prep.

Cauliflower to go with any Slow Carb Meal

(Makes 2 cups)

Ingredients

  • 2 c raw cauliflower, grated using a cheese grater or chopped to the size of your pinky thumbnail
  • 1 small onion, finely chopped
  • 2 garlic cloves, finely chopped
  • Oil (macadamia nut oil or olive oil)
  • Sea salt, fresh ground pepper
  • Optional seasonings (You can spruce up the dish with a seasoned salt, herb blend or or paprika – Don’t try all of them at once!  I like to use a blend of  Italian Herbs or Turkish Seasoning and usually buy from Penzey’s because they’re high quality and don’t have fillers.)

Directions

  1. Pour a bit of oil into a frying pan, and set heat to medium.  Add the onions and sauté until translucent or even a bit crispy.  5-6 minutes.
  2. Add garlic.  Cook until fragrant.   1-2 minutes.
  3. Add cauliflower.  Turn heat up a bit a cook until golden brown.  About 6-10 minutes.
  4. Season with sea salt and fresh ground pepper.
  5. Add other seasonings if desired.