Low Carb Eggs Recipes

Ingredients:

12 eggs, room temperature
2 tbsp butter, room temperature
1/2 tbsp prepared mustard
1/2 small white onion, grated
1 salt, to taste
1 freshly-ground black pepper, to taste
1 cayenne, to taste
1/2 tbsp any four of the following:
1 finely-chopped or ground cooked cou
1 ham or shrimp
1 anchovy paste
1 curry powder
1 chopped fresh herbs
1 freshly-grated parmesan
1 drained capers
1 chopped pitted black olives
1 chopped pitted green olives
1 splenda sweet pickle relish
1 paprika, if desired

Instructions:

Place the eggs in a large pot, cover with cold water and bring to a boil.
Immediately cover pot and turn off heat. Let stand for 15 minutes, then
drain eggs and plunge into cold water. Tap eggs to crack all over, then
peel and dip in cold water to remove any bits of shell.

Slice each egg in half. Transfer yolks to a mixing bowl and mash them with
the butter, mustard and onion. Season with salt, pepper and cayenne.

Divide mixture into four small bowls and season each batch differently with
one of your chosen fillings.

Stuff the filling into the whites. Dust with paprika if desired. (You can
garnish with little bits of the flavoring in the filling if you like.)
Cover eggs with plastic wrap and chill before serving.

This recipe yields 24 egg-halves; 1 to 2 carb grams per serving (depending
on chosen fillings).

Servings: 0