Deviled eggs are a popular snack for potlucks and parties , but often the bland taste disapoints. Because I follow a low carb lifestyle, I eat a LOT of eggs and am always exploring the various ways to up the flavor of the humble but nutritionally complete egg. The recipes below showcase the bold, exciting flavors you can get from changing the filling of the ubiquitous deviled egg.
Jump to: RECIPE | Bold Flavor Additions | Making the Perfect Hard-Boiled Egg
Low Carb Deviled Egg Fillings
The deviled egg fillings below focus on three unique and robust flavor profiles:
- creamy avocado and smoky bacon
- Indian curry flavor
- Harissa chile paste
I used Ingredients compliant with low carb, slow carb and keto lifestyles (i.e., avocado, mayonnaise, bacon and spices). Deviled egg fillings are very forgiving, so it’s easy to experiment, adapting to your own tastes.
If you don’t want to mess with making the hard boiled eggs themselves, most grocery stores now sell packaged, peeled hard boiled eggs.
If you want to know how to make the perfect hard-boiled eggs however, see the direction below.
If you make a large enough batch for your family and keep them in plain view on a plate in the refrigerator, they make for a perfect, healthy breakfast to quickly grab-and-go in the morning.
Avocado-Bacon Deviled Eggs
The details for this easy recipe are in the recipe card below. Just make sure you use ripe avocados or it won’t be as creamy as it needs to be.
Curried Deviled Eggs
This recipe follows the directions in the recipe card below, but substitutes in the following ingredients:
- 6 peeled hard-boiled eggs,(use older eggs for easy peeling)
- 1/4 cup Miracle Whip (or mayonnaise)
- 1 Tbsp scallions, minced
- 3/4 tsp. curry powder (I used red curry powder)
- Salt & Pepper, to taste
- Minced fresh parsley for garnish
Harissa Deviled Eggs
This option for deviled eggs can be quite spicy, but you can moderate the spice level by the chile paste you choose. I used a harissa spice blend to make the chile paste, but Sriracha or your favorite chile paste will work just fine.
Just substitute in the following ingredients and use the directions in the recipe card below:
- 6 peeled hard-boiled eggs, use older eggs for easy peeling
- 1/4 cup Miracle Whip (or mayonnaise)
- 1 Tbsp. spicy mustard (I used a stone ground dijon)
- 2 tsp kosher dill pickle juice
- 1 Tbsp harissa, (or Sambal Oelek, or Sriracha)
- Salt & Pepper, to taste
- Smoked Paprika, for garnish
**How to Make the Perfect Hard-Boiled Egg
There are many, many thoughts on hard-boiled egg perfections. I have used the tried and tested method below and will stand by it.
The great thing about this method is not only that the yolks come out perfect (for soft boiled), but it is the best method for ensuring the shells peel easily.
Peeling eggs was what used to keep me from making deviled eggs for a crowd, but this method makes it really easy!
Method:
- Make sure you are not using extremely fresh eggs, as they are invariably harder to peel. Opt for eggs around 2 weeks old before making hard-boiled eggs if possible.
- Place the eggs in a single layer in the bottom of a pot and cover with water (covering with at least 1 inch of water). Turn the heat on high and bring the pot to a boil, uncovered.
- When the water has come to a boil, remove the pot from the heat, cover, and let it sit 8 minutes for soft boiled and 10 minutes for hard boiled.
- While waiting for pot to boil, fill a large (emphasize “large”) bowl with ice cubes and cold water. Transfer the boiled eggs to the ice water after 8-10 minutes and let them sit in ice water for 5-10 minutes. Peel under running cool water. This step is critical for easy peeling.
Eggs are such a perfect food, and there are so many great ways to make them, that it’s difficult to get tired of them.
Avocado Bacon Deviled Eggs
Equipment
- large bowl For ice bath
- small bowl For mashing filling
Ingredients
- 6 eggs
- 1 avocado
- 1.5 tsp lime juice
- 3 tbsp mayonnaise
- ¼ tsp colman's mustard powder
- ¼ tsp salt
- ¼ tsp black pepper
- crumbled bacon for garnish, optional
Instructions
- Cut hard-boiled eggs lengthwise in half. Carefully remove yolks to a small bowl. You can either scoop the yolks out carefully with a spoon, or gently squeeze the edges of the egg together and let the yolk fall out. Mash yolks thoroughly with a fork and set aside.6 eggs
- Peel and pit a "ripe" avocado. In medium bowl combine avocado, lime juice mayo, and mustard. Add broken up yolks and mix well. Season mixture to taste with salt and pepper.1 avocado, 1.5 tsp lime juice, 3 tbsp mayonnaise, 1/4 tsp colman's mustard powder, 1/4 tsp salt, 1/4 tsp black pepper
- Spoon mixture into egg whites and garnish with freshly crumbled bacon or smoked paprika. Hold off on garnish if you are preparing ahead. Can be made 8 hours ahead. Cover and refrigerate.crumbled bacon
Notes
- Make sure you are not using extremely fresh eggs, as they are invariably harder to peel. Opt for eggs around 2 weeks old before making hard-boiled eggs if possible.
- Place the eggs in a single layer in the bottom of a pot and cover with water (covering with at least 1 inch of water). Turn the heat on high and bring the pot to a boil, uncovered.
- When the water has come to a boil, remove the pot from the heat, cover, and let it sit 8 minutes for soft boiled and 10 minutes for hard boiled.
- While waiting for pot to boil, fill a large (emphasize “large”) bowl with ice cubes and cold water. Transfer the boiled eggs to the ice water after 8-10 minutes and let them sit in ice water for 5-10 minutes. Peel under running cool water. This step is critical for easy peeling.
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