Hidy Friends! Today I’m bringing you a southern classic along with an easier way to make it. I grew up with deviled eggs. They were the pride and joy of every holiday dinner table, family reunion, and picnic in the park. As a kid, I remember putting a couple on my plate and then anxiously waiting while everyone else finished preparing their plates so I could see if there were enough left for seconds! Well folks, deviled eggs are making a comeback in a big way thanks to the low carb diet craze and with good reason! If you’re eating low carb, these little treats can easily add that old fashioned flavor back into your diet, making you feel that you aren’t so very different in your eating habits after all.
Egg Cooker tip: The lid has a hole for venting steam as they cook. I put my lid on backwards so that the vent is not in front of the on/off switch. That way there are no accidental burns when it is time to turn it off.
The one thing I hear the most often from folks about making deviled eggs is that the eggs aren’t always so easy to peel. In fact, some of them put up quite a fight and leave you with ugly pitted egg whites that you may not be so proud to place on meemaw’s table. Have no fear because there are ways to avoid this. One way is to use older eggs. If you’re planning on making deviled eggs, buy the eggs for them at least a week in advance and let them sit in your fridge until you need them. Another is to use an instant pot to cook them but frankly, my instant pot is sitting in the garage and its far too cumbersome to get out for the only thing I ever really used it for (boiling eggs) so it will be donated soon. The third way, though, is my favorite and the one I use most often: Use an egg cooker! It doesn’t matter how fresh your eggs are and there is nothing you need to do ahead of time, just pop them in an egg cooker and the shells slide right off!I also have to introduce you to this one handy little appliance you may not know you needed. Now y’all know I’m not big on a bunch of useless appliances and most “new” appliances just take the place of something we already have that does the exact same thing.
But this egg cooker is worth the counter space. I’ve been using it daily since January and even bought a second one for our RV. I’ve also given four away as gifts when friends and family saw how neat mine was. It’s less than $20 and makes absolutely perfect hard boiled eggs. But the best part is that the shells come off easier than anything you’ve ever seen. Check this out:
It’s that easy. No more digging and pitting in your eggs. Considering how small this machine is (about the footprint of a saucer) and that it doesn’t cost an arm and a leg, It’s worth getting for deviled eggs along.
But if you’re following a low carb diet, just watching your carbs, or trying to get more great nutrients in your diet instead of empty calorie snacks, this machine will make your life ten times easier. Ricky and I often start our day with a boiled egg or two each. I make a little puddle of salt and pepper on a plate for dipping and that is some good stuff! Click here to read more or buy your own from Amazon. So far I’ve bought three aqua ones, one red, and one yellow. It also poaches eggs and a few other things but I bought it to boil them so I just threw the other pieces away rather than chase them around kitchen drawers for the next few years and then throwing them away. I know how I work, folks.
Hang on because your second low carb shortcut is coming at the end of this post. 😉
Now back to our eggs! Once you make your eggs in the egg cooker, allow them to cool a bit. Peel your eggs and cut them into halves. Remove all of the yolks (yellow part) to a small to medium bowl.
Add mayo, mustard, relish, salt, and pepper. Now take a fork and moosh that up together really well until it’s creamy and well blended. The exact amounts I use are in the printable recipe card at the bottom of this post but you can vary it a little according to your taste.
Once that is all mashed together and well blended, spoon or pipe it back into your egg white halves. An easy way to do this is to place it in a gallon zipper seal bag and just cut the corner off, then squeeze it into your little halves. I like to top with a sprinkling of paprika because when I was a little girl “the ones with the red stuff” were always my favorite!
Put them on a pretty egg plate, cover with cling wrap, and place in the fridge until ready to eat. VOILA! A taste from the past that is still perfectly acceptable for today’s diets! The recipe is below but scroll down for another quick shortcut and an EXCITING giveaway.
Ingredients
- 6-7 eggs
- 3-4 tablespoons Mayonnaise
- 1 tablespoon Mustard
- 1-2 tablespoon Sweet Pickle Relish
- Salt and Pepper to taste
- Paprika, to sprinkle on top optional
Instructions
- Place eggs in pot and add enough water to cover by one inch. Add a pinch of salt. Place on medium to medium high heat and bring to a boil. Remove from heat and cover, let sit fifteen minutes. Alternatively: You can place eggs in egg cooker found here, add required amount of water, turn on and walk away until it chimes that the eggs are done.
- Allow eggs to cool until easy to handle. Carefully peel. Slice each egg in half and spoon out yolk onto separate plate or bowl. Add all other ingredients and mash with fork until creamy and well blended. Spoon contents into plastic bag and seal. Cut off corner and squeeze back into egg halves. Sprinkle with paprika, if desired.
You know what the perfect accompaniment to this low carb treat is? Zero Carb, Zero Sugar, Zero Guilt Southern Breeze Sweet Tea direct from Marietta, Georgia. I absolutely love this tea and have teamed up with them to celebrate National Iced Tea Month! We will be giving away lots and lots of delicious Southern Breeze Sweet Tea (in all of the flavors!), Visa Gift Cards, and even an OPAL ICE MAKER! Y’all, that is what I have and it’s the one that makes the “good ice” like you get at Sonic and such. I’m so excited to be offering these fun prizes just to Southern Plate readers! To get all of the details and to enter, click here.
If you’d like to try Southern Breeze Sweet Tea for yourself, you can use code CHRISTY20 for 20% off your first order.
My favorites are original and raspberry and I suggest starting with the single serve cold brew bags. Just put one bag in a glass of cold water, let it steep five minutes, add ice, and you have perfectly sweetened zero calorie sweet tea that tastes like what I grew up with – minus the guilt.
This post was graciously sponsored by my friends at Southern Breeze. All opinions are my own.
Yum 
I’m shocked that you don’t use your Instant Pot more! I love it for making hard boiled eggs and prefer it over a small egg cooker, just because of the quantity I can prepare in it at one time. There is seldom a day goes by that I don’t use it for some meal or prepping something. Anyway, love deviled eggs however they are made!
It solves a problem I don’t have so I just use my slow cooker and egg cooker and I’m good! You can actually get these cookers that will make twelve at a time but the six count is always great for me since it makes a dozen halves. The twelve one would be the same issue with you that the instant pot is with me – solving a problem you don’t have! lol I’m with you though, anyway they are made, I love ’em!
Another plus with hard boiled eggs is that they only contain 50 calories and it takes 50 calories to digest them.
Ohhh, what wonderful news!!! Thank you for sharing that!!
I LOVE deviled eggs and never tire of trying new fillings with them.
Your low carb recipes are always appreciated.
Thanks,
John
Thank you so much, John! Always a pleasure to get to see you! More low carb coming. Have a great week!
Thank you Christy. Made your Greek chicken tonight ( and tried avocado stuffed eggs…YES!), it’s my FAVORITE!
I am so glad you liked it John!!!
So enjoy your recipes and posts!
An older friend taught me years ago to add about 2 tablespoons softened cream cheese to the yolk mixture – adds creaminess and extra filling too
Don’t know how this affects the Keto diet
Oh my goodness, I’ll definitely try that! Cream cheese is keto friendly! thank you!
One tip I use is to always cook an extra egg to add to the filling (white and all). I use a fork to mash it into all the other ingredients. This way I always have lots of filling, and the eggs are so beautiful. You never even know that there’s a little egg white mixed in with the cooked yolks. Love your posts ! Thank you for your hard work.
Thank you for your recipe. This will be the first time I’ve attempted deviled eggs. I also have the little egg cooker – it’s amazing, truly. When the timer goes off, I drop the eggs in a bowl of ice water for a couple of minutes, and the egg peel comes off so easily. I love the pretty aqua color of your cooker – when I bought mine, it only came in black. I see an aqua version in my future.
My church friend calls them Angel Eggs
I love that!
Relish is keto-friendly???
Yup. Especially considering you’re doing about 1/12 of a tablespoon in this recipe.
I have one of those egg cookers, too, Christy.. I love it!! Your recipes are so easy to follow & use… I grew up using sweet pickle relish, but I like using dill pickle relish as a change up, too.. you just can’t find good dill pickles anymore… I can’t get into the kosher ones because they just don’t taste the same to me… do you remember going into the store & buying one of those huge dill pickles out of a jar? I loved those pickles…
YES! And you are right, you never see them anymore. However, if you get the chance look in your grocery stores in the deli section for Boars Head pickles. They are pretty good but can be hard to find. They are only sold in stores that serve the Boars Head deli meat and not all carry the pickles.
I love this recipe and so does my niece. She requests these eggs every time we all get together.
Y’all have good taste!
I don’t use my instant pot as much as I probably could, but I will say the it is great for making corn on the cob, and it doesn’t heat up the kitchen at all!
sweet and simple!! Yay for eggs and your site. Keep the low carb coming….!!! <3 <3
🙂 I like sweet and simple!
My way to cook and peel works on fresh as well as older eggs. Bring a pot of water to a boil. Add room temperature eggs to boiling water. Bring water back to a boil and cook eggs for approximately 10-11 minutes. Remove eggs and crack shells and then douse with cold water. Let eggs cool for about 10 minutes and they are ready to easily peel. I have done it this way successfully for many years.
Thanks for sharing your tips with us William!!!
Hi Christy,
I went to the Amazon website to check out the egg cooker and a lot of the comments commented on the terribly loud buzzer at the end of the cooking cycle. Do you have that problem with yours? I don’t want something that sounds like my fire alarm going off, but would LOVE an easier way to get beautifully cooked, easily peeled eggs!
Thanks for your help and I love all your posts!
Lynda
Hey Lynda! the older models had the buzzer but the new models (all of the ones being sold now) play a little tune! I even posted a video of it on amazon in the review section, let me see if I can find it. Here ya go, video and all! https://www.amazon.com/gp/customer-reviews/R7W8TUAAJFNCK?ref=pf_ov_at_pdctrvw_srp If you look, the ones complaining are much older reviews. Although I do have one of those models as well and never felt the need to complain about it, it’s just a buzzer that gets your attention, but the music is nice 🙂
Have a gracious Pentecost.
These low carb deviled eggs are delicious! I accidently put too much mayonnaise in mine but salvaged them by adding a few instant mashed potatoes to the yoke mixturem which thickened them perfectly! The taste was not changed, only the texture. Thanks for the recipes, Christy!
Blessings, Jo
I think the relish helps make it Southern as it does in potato salad. My husband did not care for the relish so I do not use it. My kids are like him. He was from Minnesota and I am from Texas. I also put the paprika on my eggs. I did the bag for filling the eggs the last time I made the deviled eggs and find it is much easier, and less waste, using a teaspoon. Some good ideas on this post.
I really like the recipes on the Devil eggs. That was how my mom maded them. Thanks. I tried putting my eggs in ice water
after I cooked them & it help alot opening them.
I got all the same ingredients, except a chef got me hooked on his version – he added a couple of
shots of Hot Sauce to the mixture. It sure perked it up….
I also make Deviled Egg sandwiches. I love it so much…Use the whole hardboiled and peeled egg, Smash that big boy with a potato masher, add all the same ingredients, churn them up and slap between two white bread slices… Yummy