Deviled eggs, who loves them? I do, and so does my youngest. I make a batch maybe once a week or so, because eggs are cheap and nutritious. Here is a recipe I’ve been working on for a bit, mostly because I eyeball measure when I cook, so I had to take my time and get it right.
This low carb deviled egg recipe is the best one I’ve made. I can sort of remember eating them growing up, but holidays at my house always had a big crowd and things like the deviled eggs never lasted and Mom didn’t make them when it wasn’t a holiday. I think, too, that they were more work than she wanted to put into one dish. Boiling and peeling eggs, then cleaning them, etc when you have a crowd of twenty or so to cook for, that’s a lot of work.
This recipe makes twelve, it can easily be doubled or tripled, or even halved. The reason you see seven eggs in the pic is because I always cook seven, even though I only use six for the recipe. Why? Because sometimes one turns out to leak or something, it never fails. I put the eggs into boiling water with a spoon and set the timer for 15 minutes, then put them in ice water for a couple of minutes. This usually helps them peel pretty easily but if the egg has an invisible crack, it will leak out and come out looking like this:
See that one on the left? It’s still edible, so I just salt it and eat it.
You can skip this step and buy eggs that are pre-cooked. They sell them in most stores now under the brand name “NeverUgly”
Ok, not really, they do sell them, and they are Never Ugly, but I don’t know the brand.
After the eggs are boiled, you want to cut them in half and use a spoon to scoop the yolk into a bowl. Put the egg halves on a dish. Now, I like salt on my eggs, so I always throw a sprinkling of salt on the white halves. You can skip this step if you want.
Now, take a fork and mash up the yolks in the bowl. When they are mashy, add a dollop of mayo to them. A dollop is a unit of measurement my mom used. I think it’s about 1/3 cup.
Add your mayo, add salt and pepper to taste, and add a tablespoon of dried, minced onion. Lastly, you will add your secret ingredient but if I put that here, it wouldn’t be a secret anymore so I can’t tell ya. Just kidding! See the pic, it’s that love upon love of foods, butter! I add one tablespoon of softened butter per two whole eggs. What goes better with eggs than good, old fashioned butter?
Mix all that up, really, really well and fill your eggs. I’ve seen people use piping bags, sometimes a spoon, I put all of mine in a baggie, snipped the end off, and squirted it in. I did it just for the blog pics, they usually turn out pretty messy, though.
Let them set for 30 minutes or so before eating, or even overnight! The reason is because the minced onion needs to get soft so you don’t have crunchy bits in your eggs.
I don’t garnish mine with paprika, but sometimes with a bit of pepper, because S&P are my favorite seasonings. Sometimes, I cut up tiny bits of green onion to put on them, it makes them prettier. I use a lot of green onion, I have some walking onions I got from my grandmom’s garden when she died, and it’s something I always have on hand.
6 cooked, hardboiled eggs, cut in half to make twelve halves
1/3 cup of mayo
3 tablespoons of butter
1 tablespoon dried, minced onion
S&P to taste
Scoop the yolks from the eggs and mash them in a bowl
Add the mayo, onion, butter and S&P
Fill the wells on the eggs till they are heaped up
Garnish with paprika, a little pepper, some green onion, or nothing
Let sit for at least half an hour before serving