I cannot take credit for this recipe. I use it with one teeny tiny change (which certainly doesn't make it my recipe) from a recipe on allrecipes.com. I only include it here because I know I have some regular followers of my blog who do not follow me on Facebook. So use the link and be prepared to make this a favorite of yours as well.
There are a gazillion recipes for deviled eggs out there, and I have made a million of them (yes, I do exaggerate!); however, this is hands down my go-to recipe now. If I want to get really fancy, I use my stick blender to get the filling nice and smooth, then put in a plastic bag and cut a corner off to fill the whites, but it's not necessary when I'm making a batch for myself. And as a low carber, I make them often. A few lumps in the filling make them no less tasty!
Here is the link. Thanks, Jeff Sikes, for a wonderful recipe! Oh, I do make one small change - I use zero carb Pompeian white wine vinegar in place of the rice vinegar called for in the recipe, because that's what I have in my pantry.
Classic Savory Deviled Eggs, by Jeff Sikes
Bon appétit.
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