Taming The Diabeastie

the low carb way

  • Pages

  • Enter your email address to subscribe to this blog and receive notifications of new posts by email.

    Join 16 other followers

  • April 2006
    M T W T F S S
    « Mar   May »
     12
    3456789
    10111213141516
    17181920212223
    24252627282930
  • Categories

  • Most Popular Recipes

  • Older Posts

  • Recent Comments

    Solitary Dancer on Resurrection
    Katy on Resurrection
    Neyla Craven on 3 Minute Microwave Bread
    Solitary Dancer on Time Out
    roz on Time Out
    Solitary Dancer on Cauliflower ‘Tater…
    Melinda on Cauliflower ‘Tater…
    Low Carb Breakfast O… on Egg Salad
    Solitary Dancer on 3 Minute Microwave Bread
    Kristin on 3 Minute Microwave Bread
    Arleen Skidmore on Sweetened Condensed Milk …
    Margaret on Brussels Sprouts with Pecans a…
    Bekah on Cheesy Chicken Cabbage Ca…
    Mock danish | ZyDra on Mock Danish
    lowcarbconfidential on Revival
  • Meta

  • Blog Stats

    • 269,623 visitors

FrecklFluf’s Deviled Eggs

Posted by Solitary Dancer on April 6, 2006

FrecklFluf’s Deviled Eggs

Who doesn’t love deviled (or devilled) eggs? No one! Okay, hardly anyone. And according to my friend Michael, I make the best deviled eggs on the planet. Really, when I make them, I just throw stuff in, but I tried to figure out the measurements last time and came up with this:

12 eggs
1/2 c. mayonnaise
1/2 tsp. yellow mustard
1/2 tsp. Dijon mustard
1/2 tsp. apple cider vinegar
1/2 tsp. Splenda
1/2 tsp. sea salt (or just plain salt)
1/4 tsp. white pepper (black pepper is OK too)
1/8 tsp. paprika

1. Put the eggs in a pan of cold water to cover. Bring to a boil, and boil for one minute. Remove from heat and let sit in the hot water for 10 minutes.

2. In the meantime, prepare a bowl of ice water. After the 10 minutes are up, place the eggs into the ice water for five minutes. Remove and peel immediately.

3. Halve the eggs, and place the yolks into a bowl. Mash with a fork. Mix in all other ingredients except the paprika.

4. Pipe the filling into the whites and sprinkle with the paprika.

I know everyone can boil eggs, but I think you will be pleasantly surprised at the results using the method in the recipe. (I got it from Cook’s Illustrated, a wonderful magazine.) Also, this filling is very tweakable; my husband’s family, for instance, inexplicably likes sweet deviled eggs, so I add a bit more sweetener for them. Some people might prefer them more mustard-y, which is easy to remedy. Enjoy!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

 
%d bloggers like this: