For a modest recipe, deviled eggs have an extensive history. With plentiful pseudonyms including “Russian,” “stuffed,” “dressed,” and found in cookery texts dating back to Medieval times, it’s no surprise these creamy, silky halos of egg salad debut at most celebratory gatherings. With simple instructions and on-hand ingredients, this recipe is as easy on your blood sugar, as it is on your prep time.
Place eggs in a single layer in the bottom of a large saucepan.
Add water and cover.
Over high heat, bring eggs to a rolling boil.
Remove from heat and let stand for 12 minutes.
Fill a large bowl with iced water.
Transfer eggs to a large bowl of ice water, let cool.
Meanwhile in a small bowl, add celery, mayonnaise, pickle relish, chives, mustard, parsley, salt, pepper & tabasco, stirring, until well-combined.
Peel eggs and halve lengthwise. *
Scoop yolks and transfer to a clean bowl, set aside both halved eggs and yolks.
Add yolks into mayonnaise mixture, mashing, until well-combined.
Fill each egg half with one tablespoon of filling.
Top with sea salt.
Refrigerate covered until served.
* Peeling submerged in a bowl of clean water helps separate the shell from the egg white