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.
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 🙂