I love me some deviled eggs. And get this, since I am trying to eat a low-carb diet I have discovered that deviled eggs are on the menu! I can eat deviled eggs and still lose weight. Yay! Of course, in moderation. I love to use Duke’s Mayo in my recipes because it is so creamy and very low in carbs. Do you have a favorite mayonnaise that you prefer over other brands?
Check out what my pal, Erin, from the Making Memories With My Kids blog has to say about this recipe:
Deviled Eggs are one of those things that I make all the time. My son loves them and couldn’t probably eat them every day. I just assume everyone knows how to make them since I’ve been making them since… forever. But over the years I’ve discovered not everyone feels the same about deviled eggs. I have friends who have never eaten them. Gasp! I can’t imagine!
Seriously? Never eaten a deviled egg? That’s insanity!
Ingredients
6 hard-boiled eggs
salt and pepper to taste
2 tablespoons Duke’s mayonnaise
1 tablespoon honey mustard
2 tablespoons sweet pickle relish
1 tsp. Heinz apple cider vinegar
McCormick Paprika
Instructions
Peel shells off of the hard boiled eggs and slice in half (lengthwise).
Using a spoon, gently remove the yolks from the whites and place all the yolks in a small bowl. Using a fork, mash the yolks into small pieces. Add the mayonnaise, mustard, vinegar and relish to the yolks and mix until well combined and creamy.
Using a spoon, carefully scoop some of the yolk mixture into the white of each egg half. Repeat until all egg whites are filled.
Lightly sprinkle with paprika and keep in the fridge until ready to serve.
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Quick Tip: Place deviled eggs on a platter with pickles and olives for a lovely appetizer.
Thank you to Making Memories With Your Kids for this great recipe.
I’m sorry but I have made your eggs and they suck