Makes 4 servings
Deviled eggs can be customized to fit any palate. Spice them up with a pickled pepper ring on top of each one, or sprinkle with fresh chives from the garden. You could even go Keto-crazed by substituting ripe avocado for the mayonnaise in the yolk mixture!
6 large eggs, hard-boiled
¼ cup sugar-free mayonnaise
1 teaspoon dill pickle brine (that’s pickle juice straight from the jar!)
1 teaspoon Dijon mustard
Paprika, to garnish
1. Peel eggs and slice in half lengthwise. Remove yolks and transfer to a small bowl. Put whites cut side up on a serving plate.
2. Add mayo, pickle brine, and mustard to yolks and blend and mash until smooth.
3. Spoon a dollop of yolk mixture into each egg white, or transfer to a piping bag and pipe into egg whites.
4. Dust paprika lightly over the top for color, and serve.
NUTRITIONAL INFORMATION PER 1 SERVING
CALORIES (KCAL): 170 KCAL
CARBS: 2.55 G
SATURATED FAT: 3.19 G
CHOLESTEROL: 284 MG
PROTEIN: 10 G
POTASSIUM: 202 MG
SODIUM: 783 MG
IRON: 1.63 MG
This AMAZING Recipe can be found in my Keto For Life Cookbook here