Monday, October 24, 2016

NEW RECIPE - spicy deviled eggs

These are low carb deviled eggs. But then, they all are, unless you add sugar to them, or maple syrup.

I was cleaning the fridge and thought these "extras" from my fridge would enhance deviled eggs, which can get a bit boring when you are on a ketogenic diet. These are definitely NOT boring.

Spicy Deviled Eggs

6 hard boiled eggs
Put eggs in a pan large enough to hold them in one layer. Cover completely with cold water and throw in a half teaspoon of salt to help them peel easier. Set over high heat, no lid on pan. Bring to full rolling boil (should take six to ten minutes, depending on your stove).

When the water boils, turn off heat and put lid on. Set a timer for 10 minutes. If eggs are extra large, then set the timer for 12 minutes. When the timer goes off, immediately pour off the water and pack ice cubes around eggs, then put cold water over all until the eggs are covered. They are ready to peel and use within about 10 minutes, or can be stored in the fridge for several days.

If you are using right away, chop three pieces of bacon into fine dice and cook over low heat while you are doing the eggs. Drain the bacon well.

Peel the eggs, cut in half and turn yolks (which should be beautiful with no green around the edges) into a bowl. Mash with a fork. Add 1/4 tsp. salt, 1/4 C. mayonnaise (not Miracle Whip, which has sugar in it), 1 tsp. white wine vinegar (one with zero carbs), and a piece of chipotle in adobo sauce (about 1" x 1") which has been finely chopped. Split a scallion long ways into quarters, remove all but an inch or two of green top, and chop finely. Add to the bowl along with the drained bacon bits. Stir to combine and stuff the egg halves.

Garnish each deviled egg with a cilantro leaf.


Deviled eggs  with a kick

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