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Deviled Eggs: The low carb star of Easter Brunch apps

If your Easter Brunch does not include deviled eggs, don’t invite me. I will be a sad, confused puddle in the corner wondering where all the deviled eggs went. Instead, wow your guests with deviled eggs prepared four different ways—all low carb, all devilishly tasty.

Don’t you just love Tasty videos? The music is all snazzy, and the lighting is superb. My only issue is that I can never write down the ingredients fast enough. But, no fear, the ingredients list is below. So, without further blah blah talkie-talkie, lets get deviled.

Ingredients for Classic Deviled Eggs:

  • 12 eggs
  • ½ cup mayonnaise
  • 1 tablespoon mustard
  • 1 tablespoon relish
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Paprika, for garnish
  • Parsley, for garnish

Ingredients for Cajun Deviled Eggs

  • 12 eggs, hard-boiled
  • ½ cup mayonnaise
  • 1 tablespoon mustard
  • 1 tablespoon Cajun seasoning
  • ½ cup celery, finely chopped
  • ½ cup bell pepper, finely chopped
  • 1 teaspoon hot sauce (or more for desired spice)
  • Smoked paprika, for garnish
  • Chopped green onion, for garnish

Ingredients for Loaded Deviled Eggs:

  • 12 eggs, hard-boiled
  • ½ cup sour cream
  • ½ cup cooked bacon, chopped
  • ¼ cup chives, finely chopped
  • ½ cup shredded cheddar cheese
  • Salt, to taste
  • Pepper, to taste
  • Chopped bacon, for garnish
  • Chives, for garnish
You can never go wrong with a classic white deviled egg platter for serving. So stylish!

Ingredients for Guacamole Deviled Eggs:

  • 12 eggs, hard-boiled
  • 2 small avocados, diced
  • ¼ cup cilantro, chopped
  • ¼ cup jalapeno, seeds removed and diced
  • ½ cup red onion, finely chopped
  • ½ cup tomato, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 tablespoon lime juice
  • 1 teaspoon salt
  • Chopped tortilla chips, for garnish
  • Cilantro, for garnish

Tip Time!

Tip #1: Cook the eggs in the Instant Pot. I have never had easier to peel boiled eggs than those cooked in my Instant Pot. I cook 18 at a time stacked up on a rack with 1 cup of water for 6 minutes on high pressure. Then, I shock them in an ice bath. Minutes later there peels come right off. With needing 48 boiled and peeled eggs to make my Deviled Eggs Extravaganza, I will definitely be using the IP.

Tip #2: I find parsley pretty bland. So, I always top my Classic Deviled Eggs with a slice of a green olive. It’s adorable and adds a vinegar punch to the deviled eggs. Yum!

Tip #3: If you’re carrying deviled eggs to a party, use a deviled egg carrier. Your precious cargo will be protected and ready to enjoy upon arrival.

Tip #4: If you are watching your calories, use light mayo. (Duke’s even makes light mayo now. My favorite!) After mixing, taste the filling. With light mayo, you may need to add a dash more salt or a splash of red wine vinegar.

And, now I’m craving deviled eggs. I know, Easter is still a couple of weeks away, but I can’t wait that long! Must have deviled eggs now!

Happy eating, my friends!



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