Description
This is my mother’s recipe for deviled eggs, and they are literally the first deviled eggs to disappear at family gatherings. If you wish, you can omit the relish and wine vinegar, then add diced jalapeños or bacon bits for a savory version. My family loves the sweet version, though, so that’s the only way I make them. Suitable for gluten-free, Atkins, keto, lchf, low carb, diabetic, low glycemic, dairy-free, egg-fast.
Ingredients
- 2 whole Eggs, Large, Hard Boiled
- 1 Tablespoon Best Foods/Hellman’s Mayonnaise
- 1 teaspoon Del Monte Sweet Pickle Relish
- ¼ teaspoons Yellow Mustard
- ¼ teaspoons Red Wine Vinegar
- 1 dash Salt
- 2 dashes Black Pepper
- 2 dashes Paprika, Divided
Preparation
Boil eggs for 10 minutes. Drain hot water and fill pan with cold water. Leave 5 minutes, and repeat. This should cool the eggs enough to handle. (Or cook eggs ahead of time and refrigerate before peeling.)
Peel then split hard boiled eggs in half lengthwise and place cooked yolks in a small bowl. Put white egg cups on a serving plate.
Mash yolks with a fork. Add remaining ingredients except paprika. Mix well with a fork. Spoon filling back into the egg cups and sprinkle lightly with paprika.
If you just boiled the eggs, you should chill the deviled eggs well before serving. If you used refrigerated hard boiled eggs, serve immediately.
These may be stored in the refrigerator for several days. You could easily double or triple the recipe and keep on hand for a quick healthy snack with perfect lchf/keto macros for.
Tip: I’ve tried using sugar free relish and even dill relish with this recipe, but was not happy with the results. Sugar free relish is actually much sweeter than regular relish, and it ruined the deviled eggs. So little relish is used, I’ve decided to keep this recipe true to the family version.
Note: Prep time includes cooling time if you are cooking the eggs. If using chilled hard boiled eggs, prep time is only 5 minutes.
Nutritional information (estimates are per serving based on exact ingredients I used, calculated with a free online recipe analyzer): Calories 61, Total Fat 5 g, Saturated Fat 1 g, Total Carbohydrate 1 g, Dietary Fiber 0 g, Net Carbs 0.5 g, Sugars 0 g, Protein 3 g. Macros: 76% fat, 20% protein, 4% carbs.
© March 18, 2017 Roxana Lopez for Aunt Rocky’s.
For more low carb/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes Group on Facebook.
