Atkins Breakfast Recipes
Eggs, Deviled - Atkins Recipe
This Eggs, Deviled - Atkins Recipe is one of many in
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some low fat recipes, whilst and diabetic recipes. The one thing they
all have in common with this Eggs, Deviled - Atkins Recipe, is that they can
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Eggs, Deviled - Atkins Recipe
Ingredients:
6 large egg, hard-boiled
4 tsp capers, finely chopped
2 tbsp celery, finely chopped
1 medium scallion, finely chopped
2 oz cooked ham, finely chopped
3 tbsp mayonnaise
1 tsp dijon mustard
FOR GARNISH
chopped parsley or
paprika or
chopped fresh dill
Instructions:
Veronica Atkins
Tangy stuffed eggs make a surefire snack or appetizer. For perfect
hard-cooked eggs, place eggs in a saucepot and add enough water to cover
them by 1'. Bring water to a boil; remove from heat and leave eggs in water
15 minutes before peeling.
1. Cut eggs in half lengthwise; scoop out yolks into a bowl. Mix in celery,
green onion, ham, mayonnaise and mustard. Season to taste with salt and
pepper.
2. Divide the yolk mixture evenly among the reserved whites, mounding it
slightly. Garnish with paprika and parsley if desired. Eggs may be stored,
covered in plastic in the refrigerator for up to 1 day.
Servings: 4
Prep time: 15 minutes
Bake/Cook time: 5 minutes
Chill time: 15 minutes
Carbohydrates: 2 grams
Net Carbs: 2 grams
Protein: 12 grams
Fat: 17 grams
Calories: 108
Servings: 4
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