For a modest recipe, Deviled Eggs have an extensive history. With plentiful pseudonyms including “Russian,” “Stuffed,” “Dressed,” & found in cookery texts dating 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 pre-picnic or brunch prep time.
In a medium stockpot, bring water to boil.
Add eggs to water, simmer for 10 minutes.
Transfer eggs to a large bowl of ice water, let cool.
Meanwhile, in a small bowl combine celery, mayonnaise, pickle relish, chives, mustard, parsley, salt, pepper & tabasco.
Peel eggs and halve lengthwise. *
Scoop yolks into mayonnaise mixture, mashing to combine.
Fill egg halves with one tablespoon of yolk mixture.
Top with sea salt.
Refrigerate covered until served.
Naturally low-carb & gluten-free
* Peeling submerged in a bowl of clean water helps separate the shell from the egg white
