Deviled Eggs

Most deviled eggs are low in carbohydrate (the only bit of carbohydrate comes from the pickle relish and the mayonnaise). But these are even lower in carbs because we use dill relish instead of sweet. Plus, they have the advantage of being lower in fat than traditional deviled eggs.

Yield: 12 servings (serving size: 1 filled egg half)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 29
  • Calories from fat: 0.0%
  • Fat: 1.7g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 2.7g
  • Carbohydrate: 0.4g
  • Fiber: 0.0g
  • Cholesterol: 71mg
  • Iron: 0.2mg
  • Sodium: 69mg
  • Calcium: 9mg

Ingredients

  • 6 hard-cooked large eggs, peeled
  • 2 1/2 tablespoons light mayonnaise
  • 1 tablespoon dill pickle relish, drained
  • 1 tablespoon grated onion
  • 1 teaspoon prepared mustard
  • 1/8 teaspoon salt
  • Dash of ground white pepper
  • Paprika

Preparation

  1. 1. Slice eggs in half lengthwise. Scoop out yolks, and place 4 yolks in a small bowl. (Reserve remaining yolks for another use.) Set whites aside.
  2. 2. Mash yolks with a fork. Add mayonnaise, pickle relish, onion, mustard, salt, and pepper; stir well.
  3. 3. Spoon mixture evenly into egg whites; sprinkle with paprika.
  4. carbo rating: 0
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Deviled Eggs Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy