I am watching my carbs again-darnit. Seems like I always do that this time of year (you can find all of my low carb recipes HERE.) I blame it on the cold weather and hibernation we do up here in the North every Winter. I’ve been over indulging in breads, cookies, and candy. Time to stop.
So…here’s the way I was taught to make “Deviled Eggs”…a perfect snack for a low carb diet. You may notice the pretty egg plate from my Mom. That beauty is a family heirloom now. If you want one for your family, I found some really pretty ones and left them at the bottom of this post for you (especially that last one-it’s very vintage looking!)
1 tablespoon prepared horseradish (found in a refridgerated jar usually by the cold pickles)
1 tablespoon dijon mustard
S & P to taste
paprika as a garnish
To hard boil eggs, place them in a stainless steel pot with cold water covering them. Bring it to a boil and let them simmer at a low boil for 10 minutes. Turn off heat, cover the pot, and let them sit in the water until you are ready for them.
To peel, run the pot under very cold water and peel each egg after cracking it on the counter. If they are hard to peel, you didn't cook them long enough. Rinse each egg well and slice in 1/2 the long way. Place egg white shells on a plate.
Take yolks from eggs and mush up in a small bowl with a fork. Add mayo, horseradish, mustard, S & P. Mix very well until lumps are gone. Taste it and add more salt and/or horseradish if desired. Scoop into egg white shells with a spoon. If you want to get creative, you can fill a small sandwich bag with the filling, cut off the tip, and fill each egg like a cake decorator decorates a cake. Garnish with a little paprika. (I have also used green olive slices, or bacon pieces as a garnish).