3 tablespoons butter, soft
6 hard boiled eggs
2 tablespoons mayonnaise
1/2 teaspoon Dijon-style mustard
1/4 teaspoon prepared horseradish
Salt to taste
Freshly ground black pepper to taste
Peel and cut eggs lengthwise once they have cooked. Scoop out the yolks. Set whites on a plate and prepare the yolk mix.
Put the yolks in a mixing bowl and combine the other ingredients. Mix well.
For the smoothest filling, press the mixture through a sieve. For the most elegant presentation, you can put yolk mixture in a pastry tube and select an interesting, large nozzle before you fill the whites with the mixture.
Otherwise, fill the eggs with a teaspoon, creating a smooth mound. For a touch of color, dust the eggs with paprika.
Refrigerate until ready to use.
Variation: Deviled Eggs with Ham
Follow the recipe for Deviled Eggs (above). Add 2 ounces finely minced ham to yolk mixture and increase mustard to 1 teaspoon. This adds 2.0 grams of carb.
Variation: Deviled Eggs with Smoked Salmon
Follow the recipe for Deviled Eggs (above). Add 2 ounces finely chopped smoked salmon, lox, or nova. This adds less than 1.0 gram of carb.
Variation: Deviled Eggs with Anchovies
Follow the recipe for Deviled Eggs (above). Add 2 ounces finely chopped, canned anchovies. This adds no carbs.
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