Prep 30 mins
Cook 1 min
I love deviled eggs—who doesn't?—and have made them for years. This recipe just sort of evolved over time. I used to use sugar in it, but now I'm doing low-carbing and use Splenda instead.
- 12 eggs
- 1⁄2 cup mayonnaise
- 1⁄2 teaspoon yellow mustard
- 1⁄2 teaspoon Dijon mustard
- 1⁄2 teaspoon apple cider vinegar
- 1⁄2 teaspoon Splenda sugar substitute
- 1⁄2 teaspoon sea salt
- 1⁄4 teaspoon white pepper
- 1⁄8 teaspoon paprika
- Put eggs in a pan of cold water.
- Bring to a boil, and boil for 1 minute.
- Remove from heat and let sit in the pan of hot water for 10 minutes.
- In the meantime, partially fill a bowl with ice water.
- Place the eggs in the ice water for five minutes.
- Remove and peel.
- Halve the eggs and place the yolks into a bowl.
- Mash them with a fork.
- Mix in all other ingredients except paprika.
- Pipe the filling into the egg whites, and sprinkle with paprika. Yum!
- Note: Sugar, of course, can be used instead of Splenda. In this recipe, though, you won't notice a difference in taste.
We enjoyed a half recipe of these deviled eggs a lot with the addition of yellow mustard, dijon mustard, and the apple cider vinegar. Always use mayo as I do not care for the sweeter flavor of salad dressing. Had organic sea salt on hand and did use sugar instead of Splenda. Nice tangy filling that I also tasted on a sandwich too, yum! The sprinkle of paprika is not only tasty it is pretty when serving. Made and reviewed for the Let's P-A-R-T-Y! December Cooking Event