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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I am posting it because I have started making this all the time instead of my other recipe, Betty's Deviled Eggs. I originally got this recipe from 500 Low-Carb Recipes by Dana Carpender. According to the cookbook, each egg half should have a trace of carbohydrates, a trace of fiber, and 3 grams of protein. Ingredients:
6 hard-boiled eggs |
5 tablespoons mayonnaise |
2 teaspoons spicy brown mustard or 2 teaspoons dijon mustard |
1/4 teaspoon salt or 1/4 teaspoon vege-sal |
paprika |
Directions:
1. Slice the eggs in half and carefully remove the yolks into a sieve or fine mesh strainer set over a mixing bowl.
2. Using a spatula or spoon, press the yolks through the holes of the sieve. Stir in the mayonnaise, mustard, and salt and mix until creamy.
3. Spoon the mixture back into the hollows in the egg whites. Sprinkle with a little paprika for color.
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