My friend, Teresa, brought deviled eggs to the
Slow-Carb Sampling Party
we had last Friday. They were SO good and I had to try it out myself.
Teresa found this recipe on Pinterest that led to a cute website
To make it slow-carb,
we left out the mayo and tweaked the seasoning a bit.
My girl Taylor wanted to take this project over last night, so I must give her credit for the eggs "we" made.
SHE actually made them and they were GREAT!
what T A Y L O R did...
She made 12 hardboiled eggs and
peeled them after they were cool.
She cut the eggs in half length wise,
scoop out the egg yoke and put them in a mixing bowl.
She smashed the egg yoke, along with an avocado, and
seasoned with salt, pepper, garlic powder and olive oil.
Just like traditional deviled eggs...
she transferred the mixture to the egg white halves and then
sprinkled them with paprika.
We didn't take the time to make these look pretty,
but in the end it didn't matter that much... they were gone in seconds!
Taylor added mustard and loved it.
INGREDIENTS:
12 hard boiled eggs
1 avocado
salt and pepper
garlic powered
olive oil
paprika
Thank you TAYLOR for helping out in the kitchen!
I always put a little mustard in mine (when making with mayo). Gives it a nice tangy flavor. For slow-carb deviled eggs, instead of relish (which I usually use)I would either get dill pickle relish or just grate some dill pickles to add to the yolk mixture. I love the idea of avocado instead of mayo!
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