I have been making these delicious deviled eggs my whole life. My mom taught me how to make them more than 30 years ago, when I was a young teen. We never measure anything when we cook, but for this recipe, I broke out the measuring spoons so that I could share our mouthwatering low carb deviled egg recipe with you all. My mom always tells me that I make the best deviled eggs, but she is the one who taught me how to make them!
I always preferred my mom’s deviled eggs as other people tend to make them runny, with way too much mayo in my opinion. Mayo is low carb which is awesome, but I prefer my deviled eggs to be more egg and less runny mayonnaise. These are naturally vegetarian, gluten free, and low carb!
My husband and I have been eating a low carb diet the past couple months and this recipe is one of our favorites. Not only is it delicious, but it’s SO easy and SUPER HEALTHY as it’s packed with protein and contains LESS THAN ONE NET CARB PER SERVING! I call that a WIN WIN!
How to Make the Best Deviled Eggs
1). To hard boil the eggs, place the eggs in a deep pot. Add just enough water to cover the eggs. Place the pot on the stove over medium-high heat and set a timer for 20 minutes. As soon as the timer is up, remove the pot from the stove and run cold water over the eggs, in the pot, to stop cooking. Leave the cold water in the pot and after a couple minutes, replace with more cold water. Let the eggs sit for at least 10 minutes.
2). To remove the eggshells, it helps if you run cold water over the egg as soon as you have started to peel it. The cold water helps to cleanly remove each shell.
3). Use a sharp knife to cut each egg in half, length-wise. Toss the yolks in a medium bowl and mash with a fork. Add the mayo, mustard, paprika, salt, and pepper and mix well. Cover and chill in the fridge for at least an hour before serving.
If you like this, then you’ll love:
Authentic Hawaiian Macaroni Salad
Finally, if you make these Deviled Eggs, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
Deviled Eggs
Ingredients
- 8 eggs
- 2 tbsp mayonnaise
- 1 tsp yellow mustard
- dash paprika to taste
- dash salt to taste
- dash black pepper to taste
Instructions
- To hard-boil the eggs, place the eggs in a deep pot. Top with just enough cold water to cover the eggs. Place on the stove over medium-high heat and set a timer for 20 minutes. As soon as the timer is up, remove the pot from the heat and run cold water over the eggs, in the pot, to stop cooking. Leave the cold water in the pot and after a couple minutes, replace with more cold water. Let the eggs sit for at least 10 minutes.
- To easily remove the eggshells, run cold water over each egg as soon as you have started to peel it. The cold water helps to cleanly and easily remove each shell.
- Use a sharp knife to cut each egg in half, length-wise. Toss the yolks in a medium bowl and mash with a fork. Add the mayo, mustard, paprika, salt, and pepper and mix well. Cover and chill in the fridge for at least an hour before serving.
Nutrition (per serving)
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