MAKES: 12 deviled eggs (2 per serving) · PREP TIME: 10 minutes · COOK TIME: 15 minutes
I have been known to eat a plate of deviled eggs as a meal on more than one occasion. They are one of my favorite foods of all time. You can prepare them in countless ways, and for me that never gets boring. On the off chance I have leftovers, I like to chop them up into an egg salad and wrap it in lettuce leaves or slices of prosciutto.
• 1 tablespoon avocado oil or olive oil
• 2 ounces ham, finely diced
• 6 hard-boiled eggs
• ¼ cup mayonnaise, store-bought or homemade (here)
• 2 tablespoons dill pickle relish
• 1 tablespoon Dijon mustard
• 1 tablespoon Sriracha sauce
• 1 teaspoon dried minced onion
• ¼ teaspoon garlic powder
• Microgreens, for garnish
1. Heat the oil in a skillet over medium heat. When the pan is hot, add the ham and fry until browned on all sides. Remove the ham from the pan and set aside.
2. Slice the eggs in half lengthwise and scoop the yolks into a medium mixing bowl. Mash the yolks with a fork. Set the whites aside.
3. To the yolks, add the mayonnaise, relish, mustard, Sriracha, and dried minced onion. Mix until the ingredients are well combined.
4. Transfer the yolk mixture to a pastry bag or resealable plastic bag. If using a plastic bag, snip off one corner of the bag. Pipe the yolk mixture into the egg whites.
5. Top the deviled eggs with the fried ham and garnish with microgreens.
tips: This is how I make the perfect hard-boiled eggs: Put the eggs in a large saucepan and cover with cold water. Be sure to add enough water so that the eggs are fully submerged. Over high heat, bring the water to a rolling boil. When the water is boiling, remove the pan from the heat, cover, and let sit for 12 minutes. Submerge the eggs in a cold-water bath before peeling.
Don’t like spicy foods? Skip the Sriracha!
TOTAL CARBS: 1.4g
NET CARBS: 1.2g