Deviled Eggs. A classic for a reason!
People love them and they are pretty much ubiquitous at any potluck or picnic held across the nation.
Honestly I can’t believe it took me this long to post a version since I’ve been doing low carb for a couple of months already!
And I didn’t even think of them until the other day when it hit me that I hadn’t made them in awhile.
My biggest issue with making them is peeling the eggs. It’s a pain in the you know what. So before I tackled this batch I did a little online research on how to keep the peels from sticking. I found a couple of suggestions.
First one said “use old eggs” which is A) disgusting, and B) impossible because we go through several dozen a week and they don’t hang around in my fridge long enough to get “old.”
The second suggestion I found said to start them in cold water, bring to a boil for one minute and then turn off the heat and cover them for 20 minutes. That’s what I did. They stuck like a son of a gun.
However, after I cracked them a good one against the counter and ran them under cold water for about 10 seconds each I had good results getting the skins off – still a few dents but overall ok.
I will say that this method produced perfectly cooked eggs, perfectly centered yolks, and no nasty green layer between the yolks and the whites.
Why do my eggs look green then you ask??? Because I added mashed avocado, lime juice and cilantro to the yolks along with the classic mayo. Delicious! A hint of tang from the lime juice, and so creamy from the avocado – these really work!
Guacamole Inspired Deviled Eggs
- Yield: 24 halves 1x
Ingredients
- 12 large eggs
- 1 ripe hass avocado, peeled & pitted
- 6 Tbsp mayonnaise
- 1 lime, juiced
- 1 Tbsp chopped cilantro
- 3/4 tsp kosher salt
- 1/4 tsp cumin
- 1/2 tsp cayenne pepper
Instructions
- First cook, cool and peel your eggs.
- Cut them in half and gently remove the yolks, placing them in a medium bowl. Add the avocado and mash together with a fork.
- Once combined, add the rest of the ingredients and mix well until mostly smooth.
- Add the filling to a pastry bag fit with a star tube, or put it into a quart sized freezer bag (when ready to fill you just cut off the corner and squeeze into whites). At this point you can store the filling and whites separately in the fridge until ready to serve (if using for guests or bringing to a potluck gathering).
- If serving immediately, set your whites on a plate or platter and pipe your filling into them. If desired, garnish with fresh cilantro and/or a sprinkle of paprika or cayenne pepper.
- Category: Appetizer
- Cuisine: Eggs
Nutrition
- Serving Size: 1 deviled egg
- Calories: 74
- Fat: 7g
- Carbohydrates: 1g/ .5g net
- Fiber: .5g
- Protein: 3g
A fun new take on the classic! Hope you like them! Got a secret to perfectly cooked hard boiled eggs that peel easily??? Please, please, PLEASE have a heart and share with the rest of us!!!!
Jessica says
Love deviled eggs? Love guacamole? If you answered yes, this one’s a no brainer! Such a great twist on deviled eggs (which are a keto must in my book!).
Charissa says
Perfect hard-boiled eggs, easy to peel every time? Instant Pot. 5 minutes, then natural release 5 minutes. Perfect. I plunge in cold water too, but I don’t think you have to.
Before the Instant Pot, I placed eggs in water, brought to boil, turned off heat, let cook for 15 minutes, then plunged in ice cold water. That did the trick 85% of the time. If they’re giving me a hard time, I run under cold water while peeling.
My sister-in-law swears by the baking soda trick and she brings dozens of deviled eggs to every family gathering. I haven’t tried it, though.
Eleanor says
Is the calorie count 74 for two halves or one half?
Ashley Abney says
I’ve tried every suggested way to make perfect hard boiled eggs where the peel won’t stick… even baking and none worked.
I FINALLY a few months ago discovered the perfect cooking method and it’s been a breeze since.
The key to perfect boiled eggs, even with sort fresh eggs… is to bring water to a boil BEFORE adding the eggs. Boil the water… gently add the eggs and let it low simmer/boil for 15 min.
Take them out and put them in cold/ice water ideally… but cold works fine for me. Crack them all around and the peels literally fall right off on every single egg!! The eggs also have three perfect doneness and and yellow yolks.
Try it!! It works every time!
Ashley says
Steam the eggs! You won’t be disappointed.
Deborah says
Put the eggs in the pot with cold water and add 1/2 teaspoon of salt. When the eggs are done pour out the boiling water and add cold water and let eggs sit for a couple of minutes. Then turn on the cold water at the faucet and crack the eggs really good and peel them from under the running water. The peels slip off really well. Hope this helps!
Deborah
Fallout Guerrilla says
Super late to the party… I use baking soda (a lot) and its (theoretically) supposed to dissolve the shells.
Great job though, just started a low carb diet and have been getting bored with scrambled/fried/hard or soft boiled/omelets etc… very excited about all the things here.
Mellissa Sevigny says
Thanks FG! Hope you enjoy the recipes! I have yet to try the baking soda trick, will have to test it out next time I make them!
Doris says
Hi Melissa,
I finally did this recipe and it was a HUGE hit with people! Love the cumin in it.
Here are some things I learned regarding making deviled eggs. Today is the first time I have successfully peeled hard-boiled eggs and a bit more simplistic approach or a different way to make them.
Here is the way to successfully boil the eggs and peel them, which is about the shortest amount of time and work compared to some of the suggestions.
So, basically, this is what you do:
1. Put your eggs in a pot, only 1 layer of eggs. Do not put eggs on top of eggs.
2. Fill the pot with water (not hot, just room temp) until it covers the eggs and a little more.
3. Add some salt to the water. (I watched another video that said to add some white distilled vinegar, but I did not do this)
4. On medium high heat, bring the water to a rapid boil.
5. Once it reaches a rapid boil, set the timer to boil at this heat for 2 min.
6. Remove the pot from the burner and put a lid to cover it for 10-15 min.
7. Drain water and add cold water to it. You can rinse the eggs with cold water from the tap a couple times, but I only did it once, as I was a bit lazy.
8. Leave some water in the pot with the eggs in it and put some ice to the water.
9. Let the eggs, water and ice sit for a few minutes. I didn’t wait a few minutes as I was impatient and the eggs peeled just fine.
10. Remove one egg at a time to peel.
11. Gently crack around the width of the egg all around. This makes it easier to peel in one piece. I found when you only cracked one side, it’s harder to peel.
I honestly didn’t want to use a fork to mash the yolks. I just threw all the ingredients in a food process, including NOT chopping the cilantro and just pulse mixed them until it was creamy. I didn’t use a quart sized baggy, rather a sandwich baggy and all this fit into there. No point in wasting that big of a baggy. I just snipped the end and piped it into the egg whites.
I was thinking about instead of using cayenne pepper next time, that I might replace it with a chipotle pepper powder (basically you take a dried chipotle pepper, grind it up in a coffee grinder). That will give it also a spicy flavor, but a smokey flavor, too.
Anyway, I’ll make this recipe again and try it with the chipotle. Yum!
Thanks for another hit recipe, Melissa.
Mellissa Sevigny (sevimel) says
Thanks Doris, glad you liked this one and I love the chipotle idea too! Thanks so much for sharing your egg method with the rest of us! I just tried it using salt in the water and they peeled pretty easily so I guess it works!