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Deviled Eggs

4 servings

6 hard-boiled eggs
4 teaspoons capers - finely chopped
2 tablespoons finely-chopped celery
1 green onion - finely chopped
2 ounces cooked ham - finely chopped
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
Salt - to taste
Freshly-ground black pepper - to taste
Chopped parsley or chopped fresh dill

Preparation Method:
Cut eggs in half lengthwise; scoop out yolks into a bowl.
Mix in celery, green onion, ham, mayonnaise and mustard. Season to taste with salt and pepper.
Divide the yolk mixture evenly among the reserved whites, mounding it slightly.
Garnish with paprika and parsley if desired.
Eggs may be stored, covered in plastic in the refrigerator for up to 1 day.
Comments: For perfect hard-cooked eggs, place eggs in a saucepot and add enough water to cover them by 1 inch. Bring water to a boil; remove from heat and leave eggs in water 15 minutes before peeling.
Carbohydrates: 2 grams
Net Carbs: 2 grams
Protein: 12 grams
Fat: 17 grams
Calories: 108

Per Serving (excluding unknown items): 218 Calories
18g Fat (74.9% calories from fat)
12g Protein
2g Carbohydrate
trace Dietary Fiber
330mg Cholesterol
380mg Sodium. Exchanges: 1 1/2 Lean Meat
0 Vegetable
1 1/2 Fat
0 Other Carbohydrates.

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