Classic & Tangy Deviled Eggs Only 0.3g Net Carb Per Serving-(Low Carb, Keto, Gluten free)


“I used to watch my grandmother make this dish when I was a little girl,” says Quick & Simple’s Family Recipe contest runner-up Pam Pinero of Oklahoma City. “It was a staple at many of our holiday celebrations.”

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  • 6 eggs
  • 3 tbsp Real Mayo
  • 1 tsp Yellow Mustard
  • 1 tsp Red Wine Vinegar
  • Salt and Pepper to taste


Place 6 eggs in a pan with water – enough to cover them. Bring to boil over high heat. Reduce heat to simmering. Cook 15 minutes. Drain and add cold water to pan. Let stand 2 minutes, then peel.

Cut eggs in half an scoop out yolks. In a bowl mash yolks up, then add mayo, mustard, vinegar, salt and pepper. Mix well. Scoop yolk mix into pastry bag with large tip and squeeze yolks into egg cavity. If you don’t have a pastry bag you can just use a spoon to fill the egg whites. Sprinkle with paprika if desired. Cover and refridgerate.

Nutrition info: Per serving – 61 calories, 106 cholesterol, 55 mg sodium, 5.3 g fat, 0.3 carbs, 0 fiber, 3.1 protein.


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