Deviled eggs with lemon (recipe)
| Deviled eggs with lemon (recipe) | |
|---|---|
| Name | Deviled eggs with lemon |
| Ingredients | Egg • Italian parsley • Pepper • Salt • Olive oil • Mayonnaise • Lemon zest |
| Cooktime (in hours) | 0.5 |
| Preptime (in hours) | 0.25 |
| Totaltime (in hours) | 0.75 |
| Keto friendliness | Keto friendly |
| Calories | 139.9 |
| Fat | 9.9 |
| Protein | 11.1 |
| Carbohydrate | 0.8 |
| Fiber | 0.1 |
| Net carbohydrates | 0.7 |
| Sugar | 0.4 |
| Saturated fat | 3 |
| Cholesterol (mg) | 327.4 |
| Sodium | 222.5 |
| Yield | 18 Egg halves |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Deviled eggs with lemon (recipe) is a keto friendly food item with net carbohydrates of 0-1 per serving.
Deviled eggs with lemon (recipe) image(external)
Recipe instructions
- Place eggs in pot and cover with water. Bring to a rolling boil. When the water reaches the boiling point, turn the flame off and put a lid on the pot and set aside for twenty minutes.
- Peel and discard all of the egg shells. Take 3 of the eggs and remove the yolk and discard the whites. With the remaining hard boiled eggs carefully slice through the eggs length wise and remove the yolks.
- Place all the yolks in a bowl. Finely chop parsley and add all the ingredients to the egg yolks, then combine well with a fork. Consistency should be smooth, add olive oil if needed and taste for seasoning. Transfer egg yolk mixture to a plastic bag, maneuvering to one corner of the bag, twist the excess of the bag pushing the yolks down to the corner.
- With scissors snip a small opening in the corner of the bag. Fill the egg white halves with the yolk mixture.
- Garnish with finely chopped scallions or parsley.
Food tags
NA
Deviled eggs with lemon (recipe) details:
Time:
Prep Time in Hours and Mins:45M
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Contributors: Prab R. Tumpati, MD
