Best Ever Deviled Eggs Quick and easy to make, low carb and gluten free and always a popular dish!

Best Ever Deviled Eggs; quick and easy to make, low carb and gluten free and always a popular dish!

Whether you are having a picnic, a party, a holiday meal or just any old day of the week, Best Ever Deviled Eggs are a hit! There are rarely leftovers.

It is helpful that they are low carb and gluten free so almost anyone can eat them.

We love plain old hard boiled eggs for a snack but it is really a treat to dress them up and make deviled eggs sometimes. 

Boil and peel the eggs the day ahead for quicker assembly when you need them.

When I make these with my fresh eggs, I often have to add a bit more mayonnaise to those big, yummy yolks. I don’t mind! 🙂

More Deviled Egg Recipes:

Deviled Red Beet Eggs

Keto Spicy Deviled Eggs

Buffalo Deviled Eggs from Keto Cooking Christian

21 Best Low Carb Keto Deviled Eggs Recipes

If you want to know how to boil eggs that are easy to peel, look here.

We also love Red Beet Eggs for our picnics and family meals.

You will also love:

76 Low Carb & Keto Crunchy Snacks

Low Carb Buffalo Cauliflower Bites

Low Carb Baked Jalapeno Poppers

The Best Peanut Butter Fat Bombs

Jalapeno Cheese Crisps

Cream Cheese Ball

 

Ingredients:

12 eggs, hard boiled

4 Tbsp mayonnaise

2 tsp vinegar

1 tsp prepared mustard

1/2 tsp salt

Dash pepper

Paprika

Parsley

 

Directions:

Peel eggs, cut in half lengthwise and remove yolk.

Mash yolks with a fork or hand mixer.

Mix the mayonnaise, vinegar, mustard and salt and pepper with yolks.

Scoop yolk mixture back into egg white halves.

 

Sprinkle with paprika and parsley.

Best Ever Deviled Eggs

Yield: 24 pieces

If you make this Best Ever Deviled Eggs, let me know! Rate it and leave a comment below. I love hearing from you!

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Yield: 24 halves

Best Ever Deviled Eggs

Best Ever Deviled Eggs

Quick and easy to make, low carb and gluten free and always a popular dish!

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • 12 eggs, hard boiled
  • 4 Tbsp mayonnaise
  • 2 tsp vinegar
  • 1 tsp prepared mustard
  • 1/2 tsp salt
  • Dash pepper
  • Paprika
  • Parsley

Instructions

Peel eggs, cut in half lengthwise and remove yolk.

Mash yolks with a fork or hand mixer.

Mix the mayonnaise, vinegar, mustard and salt and pepper with yolks.

Scoop yolk mixture back into egg white halves.

Sprinkle with paprika and parsley. 

Notes

Yield; 12 servings of 2 halves

MyProductiveBackyard.com

Nutrition Information

Yield

12

Serving Size

2

Amount Per Serving Calories 110 Total Fat 9g Saturated Fat 2g Trans Fat 0g Unsaturated Fat 6g Cholesterol 188mg Sodium 193mg Carbohydrates 1g Fiber 0g Sugar 1g Protein 6g
Please note that I am not a certified nutritionist. Any nutritional information that is discussed or disclosed in this recipe should only be seen as my best amateur estimates based on the specific brands and products I used as well as the nutrition calculator I used. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator. Also, you can put in exactly what you used so it is the most accurate.

  

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