deviled eggs?

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    • this is the basic version my nanna always makes:

      6 eggs, hard boiled
      1/4 cup mayonnaise
      1/2 tsp dry mustard
      1/2 tsp salt
      1/4 tsp pepper
      1/4 tsp paprika

      Peel the eggs and cut each in half the long way. Pop all of the yolks into a mixing bowl and add in the mayo, mustard, salt and pepper. Mix well with a fork and put mixture back in eggs. Sprinkle the paprika on top.

      you can use curry instead of mustard or add herbs and pepper.
      cheers, sam

      go hard...or go home
    • Blushing Eggs

      2 hard-boiled eggs
      1 ounce cream cheese, softened
      1 ounce canned tomato puree
      3/4 teaspoon mayonnaise
      1/4 butterhead lettuce, shredded

      Cut eggs in half lengthwise and scoop out yolks and mash. Combine yolks, cheese, tomato purée and mayonnaise in a bowl. Beat well to give a soft piping consistency, adding more mayonnaise if necessary. Season with salt and pepper to taste. Pipe mixture back into egg whites. Serve on a bed of lettuce.

      Nutrition information per serving:
      Calories: 78
      Fat: 6.2
      Cholesterol: 127mg
      Protein: 4.3g
      Carbohydrate: 1.3g
      Fiber: 0.2g
      Sodium: 59
    • Bacon Deviled Eggs

      12 Eggs
      1 pound bacon
      1/2 cup mayonnaise
      2 tablespoons Parmesan cheese
      1 teaspoon Dijon mustard

      Cut the bacon into one-inch pieces. Put the bacon in a pan and cook on high stirring frequently. When the bacon is brown and crisp, drain it on paper towels and cool. Put in a plastic bag and you have real bacon bits to use on eggs, salads, in quiches, etc.

      Put the eggs in a heavy pan and cover them with cold water. Heat on medium high until the water boils. Remove the eggs from the heat, cover, and wait 25 minutes. Pour off the water, shake the eggs in the pan to crack the shells, then fill the pan with cold water.

      Peel the eggs under cold running water. Cut the eggs in half lengthwise. Put the yolks in small bowl and the whites on a plate. Mash the yolks with a fork. Add the mayonnaise, Parmesan cheese, and Dijon mustard to the mashed yolks. Mix thoroughly.

      Fill a pastry bag with the yolk mixture and pipe it into the egg whites. Top with the cooked, crumbled bacon.

      Cover with plastic wrap and refrigerate. Keeps several days in the refrigerator.

      Nutrition Facts per Serving:
      Calories 177
      Total Fat 16g
      Calories from fat 79.3%
      Cholesterol 112mg
      Protein 9g
      Total Carbohydrate - trace
      Dietary Fiber - trace
      Sodium 366mg
    • Ham Stuffed Eggs

      Six hard-cooked eggs
      3 to 4 tablespoons mayonnaise
      2 teaspoons Dijon mustard
      2 to 3 tablespoons finely minced ham
      Salt and freshly ground pepper to taste

      Peel eggs and cut each egg in half. Remove the yolks and mash with mayonnaise and mustard. Stir in ham until well combined. Season to taste with salt and pepper. Fill each egg white half with mixture. Cover with plastic wrap and refrigerate until well chilled.

      Recipe makes six servings.

      Nutrition Facts per Serving:
      Calories 142.6
      Total Fat 13.2g
      Protein 4.9g
      Total Carbohydrate 1.7g
      Fiber 0g
    • Curried Egg Salad

      (not sure of amounts, as I make by feel)

      4 eggs, boiled so they still have a soft yolk
      Mayonnaise, to taste
      Curry powder, to taste
      Salt and freshly ground black pepper
      Bacon, fried till crisp
      Chives, spring onions, garlic or even fried diced French shallots make lovely additions (whatever you have on hand - optional)

      Mash or chop up your eggs. Add the other ingredients to taste and stir to combine. I keep this quite rustic. Serve on flax toast, or in lettuce cups.
      We're all in the gutter, but some of us are looking at the stars.