If you want a great Low Carb, Keto, Paleo Deviled Eggs Recipe then look no further! This one is just right for holidays and parties or backyard barbecues. Please make your own mayonaise to save your heart and your health from inflammatory and genetically modified oils such as canola and soybean oil used in conventional mayonnaise. I usually buy the one from Primal Kitchen because it is made with avocado oil and organic eggs (order here). You can also make your own with this recipe.
I like to add a little bit of cumin for an earthy richness that takes me back to my time in the Mediterranean region when I was writing my book Mediterranean Paleo Cooking which is now back in Costco Stores (July 2016) or you can order online. If you like food and flavors such as cilantro, kebabs, lamb, slow cooked tajines, tahini, tabouli, cinnamon and figs. You will love the book I wrote with my husband who is a chef and our close friend Diane Sanfilippo. (order here) The best part is that is fits almost any diet or lifestyle because it has tons of modifications for nut free, egg free, AIP, low carb, fodmaps and SCD, while being gluten and dairy free. Feel free to add dairy or your favorite grains such as rice or quinoa if you follow more of a primal plan.
Low Carb, Keto, Paleo Deviled Eggs Recipe
Prep time: 1.5 hours (1 hour inactive)
Cook Time: 10 minutes
Serves: 4-6 (yield 12 eggs)
Ingredients:
12 large eggs (order here)
1/2 cup homemade mayonnaise (buy the one I use here) or use my recipe here.
1 to 2 tablespoon Dijon mustard (order here) or brown mustard (order brown here)
1/2 teaspoon paprika, plus more for garnish (order here)
1 teaspoon cumin (order here, optional for a more Mediterranean Paleo flavor)
fresh chopped chives for garnish (optional)
Directions:
Add the eggs to medium saucepan and cover with water. Place them on the stove over medium heat until the water comes to a rolling boil. Remove from the heat and cover. Use a timer and let the eggs sit for 12 minutes, still covered. Pour out the water and replace with cold water and let the eggs sit for 10 minutes. Remove the water and peel the eggs. Cut them in half and place the whites on a plate and the yellows in a mixing bowl. Add the mayo, mustard and paprika and mix with a fork or whisk until well combined. Place about heaping tablespoon back into the egg with a spoon. For a more polished look you can cut a small part of the corner off of a ziplock bag and place the egg mixture inside and squeeze a heaping tablespoon into each egg. Sprinkle the eggs with paprika or chives, if using. Place the eggs in the refrigerator to chill for one hour before serving. Eat and enjoy. These will keep in the refrigerator for 5 days.
If you are looking for a great way to get started on a Keto diet try the plan I recommend here.
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