Deviled Eggs

Oh the joy of having Chickens! I love being able to walk out in my own back yard and collect eggs. Of course, my girls are on strike so I had to borrow eggs from my neighbor. Backyard eggs are MUCH better than the store-bought eggs. Try them and you’ll see what I mean!

My traditional Easter lunch is Ham, a vegetable or two and ALWAYS Deviled Eggs. Every southern family has their own Deviled Egg recipe. My mom always added sweet pickles; I HATE sweet pickles (sorry mom). My wife’s mom taught me their family recipe, which uses yellow mustard and Worcestershire sauce. I modified it by adding mayo and using spicy mustard. I have also topped a few of the eggs with Jalapeno’s before which adds a nice kick to it!

Happy Easter and Enjoy!

Deviled Eggs
Print Recipe
A tasty LCHF Deviled Egg recipe that uses mayo, mustard and Worcestershire sauce.
Servings Prep Time
12 People @ 2 eggs per person 30 Minutes
Cook Time Passive Time
10 Minutes 10 Minutes
Servings Prep Time
12 People @ 2 eggs per person 30 Minutes
Cook Time Passive Time
10 Minutes 10 Minutes
Deviled Eggs
Print Recipe
A tasty LCHF Deviled Egg recipe that uses mayo, mustard and Worcestershire sauce.
Servings Prep Time
12 People @ 2 eggs per person 30 Minutes
Cook Time Passive Time
10 Minutes 10 Minutes
Servings Prep Time
12 People @ 2 eggs per person 30 Minutes
Cook Time Passive Time
10 Minutes 10 Minutes
Ingredients
Servings: People @ 2 eggs per person
Instructions
  1. Add 12 Eggs to a large pot and cover with water. Set heat to high and cover pot. Once the water boils, reduce the heat to low and simmer for about 8 minutes. After the 8 minutes are up, turn off the heat and remove the pot from the burner. Let sit for 10 minutes.

    Carefully remove an egg from the pot (use tongs) and crack the egg. Remove the peal and set aside. Do this for the remaining eggs. Note: if an egg does not peal easily, place the cracked egg back in the water for a few minutes. Using eggs 1-2 weeks old is preferred as the eggs will peal much easier.

    Once all of the eggs are pealed, wash off each egg and put on a plate. Place the plate in your fridge until cooled. Cooling the eggs make it much easier to cut in half without tearing the white of the egg.
  2. Cut each egg in half
  3. Remove the yolks by gently pressing your thumb into the pocket where the yolk resides. The yolk should pop out easily. Place all of the yolks in a mixing bowl.
  4. Add the mayonnaise to the yolks. Using a potato masher (or fork if you have too), mash up the yolks into a creamy mixture.
  5. Add the remaining ingredients (except the plastic bag) and mix until combined. Note: You may want to add half of the pepper and Worcestershire sauce to suit your taste.
  6. Okay, let's see if I can explain this... find a container (like a large cup) and put the zipper bag inside of it. Fold the edges of the bag over the side of the container to hold it in place. Using a spatula or spoon, place the mixture into the zipper bag. Remove the bag from the container.
  7. Work the mixture to one corner of the bag and cut the tip off. Set the diy piping bag aside for now.
  8. Layout the eggs on a plate (or a deviled egg plate). Squeeze the top of the bag to expel the mixture out of the bag. While doing this, move the tip of the bag in small circles to evenly fill the cavity of the egg. Repeat for each egg.
  9. Optional: Sprinkle the top of the eggs with paprika or chipotle or chili powder. You could also top with black olives or jalapenos.
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