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Classic Devilled Eggs

These are everybody's supper favourite.


6 hard-boiled eggs
5 tbsp mayonnaise
2 tsp Dijon mustard
¼ tsp salt


1. Slice the eggs in half and carefully remove the yolks into a mixing bowl.

2. Mash the yolks with a fork. Stir in the mayonnaise, mustard and salt and mix until creamy.

3. Spoon the mixture back into the hollows in the egg whites. Sprinkle with a little paprika for colour.

Yield:- 12 halves, each with a trace of carbohydrate, a trace of fibre and 3 grams of protein.

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