Deviled eggs make a beautiful appetizer. They a great for the finest party and a cozy gathering a like. You can decorate them or just leave plain, in any case they just look stunning and are extremely delicious! I’ve created these cute little nests here, they are especially great for any party in the springtime!
Deviled eggs are also staples in low-carb lifestyle. Actually, I haven’t seen many low-carb cookbooks without a recipe for deviled eggs. This is very understandable. Deviled eggs are delicious, easy to make and naturally low in carbs. You can vary them endlessly with different additions, spices and seasonings.
Remember to use organic, free-range eggs for the best health benefits and the best color. Have you noticed that the yolks in free-range eggs are bright orange compared to those which originate from intensive farming? Yes, the organic free-range eggs are much more nutritious than the regular pale store-bought ones!
Tips for making the deviled eggs
Be sure to use sharp enough knife to cut the eggs. A blunt knife will leave an ugly cut.
During hot weather, you can chill the filling for a half an hour, or until it is easy to shape into round balls or egg shapes. If you use chocolate mold, you don’t need to chill the filling. Moisten your fingertips with cold water and press the filling firmly into the mold.
To make neat nests, place some parsley on the egg whites, put the filling on top and add some tiny sprigs of parsley around the filling after placing the filling to the “nests”.
You can prepare the eggs and the filling beforehand, but serve the ready deviled eggs immediately after adding the parsley. The parsley will look wilted very quickly.
- 6 hard-boiled extra large organic free-range eggs
- 1/2 teaspoon unrefined sea salt
- 1/2 teaspoon organic lemon pepper
- 4 oz = 115 g full fat cream cheese without food additives
- bunch of fresh organic parsley
- Cut the peeled eggs lengthwise with a sharp knife.
- Carefully remove the yolks and place them in a small bowl. Put the whites to the fridge for a while, you’ll need them soon.
- Mash the yolks with a fork and mix into a smooth paste.
- Add the salt and the lemon pepper and mix until well mixed.
- Add the cream cheese and mix until smooth.
- Clean your hands properly, moisten your hands with cold water and shape the filling into round balls or egg shapes. Alternatively, you can use a chocolate mold. Press the filling firmly into the mold and put the mold to the freezer for a half an hour, or until the shapes are easy to pop out from the mold.
- Put a few sprigs of parsley on each egg white, creating “nests”.
- Place a round or egg-shaped filling on each nest. Add some tiny sprigs of parsley around the filling for more beautiful decoration.
- Serve immediately, before the parsley begins to look wilted.
| Nutrition information | Protein | Fat | Net carbs | kcal |
| In total: | 50.1 g | 70.6 g | 5.6 g | 858 kcal |
| Per serving if 6 servings: | 8.3 g | 11.8 g | 0.9 g | 143 kcal |
| Per serving if 12 servings: | 4.2 g | 5.9 g | 0.5 g | 71 kcal |
My experiments when developing this recipe
I wouldn’t have ever thought that I’ll make my own version from this old chestnut. Well, for me deviled eggs have always felt a bit boring and uninteresting even they taste good and are easy to make. There is just no catch in them.
So, I was wondering how to make deviled eggs more interesting. I saw an interesting recipe for colored deviled eggs in realmomkitchen. Beautiful eggs, but the color came from artificial sources. I decided to experiment with natural colors.
I chose beetroot for my first color giving agent. I peeled one big beetroot, sliced it and put in a saucepan. I added a few raw eggs and some cold water. I boiled the eggs until they were hard. I was hoping they get some color from the beetroot, but they hardly did. The color was somewhat brownish and almost unnoticeable.
I peeled the eggs, cut them in halves and removed the yolks. I added the egg whites in the saucepan with the sliced beetroot and still hot water. I let the egg whites stand in the hot water, again hoping that they get some nice reddish color. Well, they did get some color, but the result was multi-colored and all the colors were awkward! In addition to red color, the egg whites had got some black and white colors. Maybe okay for Halloween, but not for stylish Easter appetizers. More on that on my Facebook page.
I thought of giving up the idea for coloring the egg whites. I had to take a completely different approach. But how to make the recipe interesting? With some interesting spices? I mashed the egg yolks carefully with a fork and added some lemon pepper and salt. I chose lemon pepper because it gives a gentle kick and fresh citrus taste, perfect for spring. Well, lemon pepper is not the most interesting spice in the world — quite the opposite — but it gives some zing to these appetizers.
Instead of clichéd mayonnaise, I decided to add some cream cheese to keep the flavors fresh. The mixture tasted great and the consistency was quite thick. There I got the idea to form the mixture into egg shapes. Then some herbs as nest and voilà! The result was both beautiful and tasty. The crushed pepper gave lively look to the egg-shaped filling making the the egg shapes look like spotted egg shells. Nothing mind-blowing, but for sure stylish and tasty appetizers.
Tips for variation
You can double or multiply the amount of ingredients if you are making these appetizers for a bigger crowd.
Instead of parsley, you can use for example fresh dill or thyme. They suit really well, I tried them out. However, please feel free to use your favorite herbs and what you have easily available.
Serve the eggs for example on a bed of salad. Sliced or cubed tomato accompanies beautifully the taste and the colors.
Hi Elviira, great recipe! Is it ok to use one of your photos for my recipe roundup? It would be just one of your photos, link to your recipe and net carbs content. Thanks!
Hi Martina! Absolutely, please feel free to use a photo and link back to my blog. Have a great Easter!
Great! Thank you 🙂