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Deviled Eggs

Deviled eggs are nutritious as a snack or party appetizer. Use a pastry bag fitted with a large star tip to get that fun swirl shape of the filling.
Course Appetizer
Servings 10 deviled eggs

Ingredients
  

  • 6 eggs
  • 2 tablespoons mayonnaise (I use a keto coconut oil brand)
  • 1 teaspoon dijon mustard
  • 1 tablespoon sweet pickle relish
  • Sea salt and white pepper to taste
  • Smoked paprika
  • Fresh chives, chopped finely optional

Instructions
 

  • Place eggs in a single layer in a medium saucepan. Add enough water to cover by 2 inches. Bring to a boil, cover, remove from heat, and let stand for 12 minutes.
  • While the eggs are cooking, fill a bowl with cold water and ice. When the eggs have finished cooking, use a mesh strainer to scoop the eggs out and place them in the ice bath.
  • To peel the eggs, tap each egg on the wide end until it cracks. Peel under cold running water, using a small spoon to help remove the shell.
  • Cut the peeled eggs in half lengthwise. Carefully remove the yolks. Place the yolks in a small bowl. Mash lightly with a fork. Add the mayonnaise, mustard, pickle relish, sea salt and white pepper. Stir well.
  • Carefully spoon the egg yolk mixture into the egg whites. Feel free to use a pastry bag fitted with a large star tip to make a fancy shape. Garnish with the smoked paprika and optional chopped chives.
  • Enjoy!
Keyword appetizer, deviled eggs, snack