Devilicious” Eggs

Vegetarian
Gluten Free
Dairy Free
Low Fod Map
Devilicious” Eggs
30 min.
12
47kcal

Suggestions


Are you ready to elevate your appetizer game with a delightful twist on a classic favorite? Introducing "Devilicious" Eggs, a scrumptious side dish that is not only vegetarian but also gluten-free, dairy-free, and low FODMAP! Perfect for gatherings, picnics, or simply as a tasty snack, these eggs are sure to impress your guests and tantalize their taste buds.

In just 30 minutes, you can whip up a batch of these delectable treats that are as visually appealing as they are delicious. The creamy filling, made with a blend of mashed egg yolks, mayonnaise, and Dijon mustard, is perfectly balanced with a sprinkle of paprika for that extra kick. But what truly sets these eggs apart is the fun and creativity involved in decorating them. With an assortment of fresh herbs, olives, and colorful vegetables, you can transform each egg into a whimsical masterpiece that will bring smiles to everyone at the table.

At only 47 calories per serving, "Devilicious" Eggs are a guilt-free indulgence that allows you to enjoy a flavorful bite without compromising your dietary preferences. Whether you're hosting a brunch or simply looking for a healthy snack, these eggs are the perfect addition to your culinary repertoire. So gather your ingredients, unleash your inner chef, and get ready to impress with this delightful dish!

Ingredients

  •  eggs 
  • serving baby carrots assorted
  • 0.3 cup salad dressing 
  • teaspoons dijon mustard 
  • serving paprika 

Equipment

  • bowl
  • sauce pan

Directions

  1. In 3-quart saucepan, place eggs in single layer; add enough cold water to cover eggs by 1 inch. Cover; heat to boiling.
  2. Remove from heat; let stand covered 15 minutes. While eggs stand, cut assorted herbs and vegetables for decorating.
  3. Drain eggs; immediately place in cold water with ice cubes, or run cold water over eggs until completely cooled. To remove shell, crackle it by tapping gently all over; roll between hands to loosen. Peel, starting at large end.
  4. Cut each egg lengthwise in half. Slip out yolks into small bowl; mash with fork.
  5. Stir mayonnaise and mustard into yolks. Fill whites with egg yolk mixture, heaping it lightly.
  6. Sprinkle with paprika, and garnish with desired herbs and vegetables to make faces. Cover loosely, and refrigerate up to 24 hours.

Nutrition Facts

Calories47kcal
Protein25.12%
Fat62.14%
Carbs12.74%

Properties

Glycemic Index
3.92
Glycemic Load
0.01
Inflammation Score
-6
Nutrition Score
3.5247826148634%

Nutrients percent of daily need

Calories:46.67kcal
2.33%
Fat:3.18g
4.9%
Saturated Fat:0.84g
5.25%
Carbohydrates:1.47g
0.49%
Net Carbohydrates:1.17g
0.43%
Sugar:0.98g
1.08%
Cholesterol:81.84mg
27.28%
Sodium:94.66mg
4.12%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.9g
5.79%
Vitamin A:1180.04IU
23.6%
Selenium:7.21µg
10.3%
Vitamin B2:0.11mg
6.22%
Phosphorus:47.7mg
4.77%
Vitamin B5:0.37mg
3.72%
Vitamin K:3.62µg
3.45%
Vitamin B12:0.2µg
3.26%
Folate:12.39µg
3.1%
Vitamin D:0.44µg
2.93%
Iron:0.51mg
2.83%
Vitamin B6:0.05mg
2.61%
Vitamin E:0.39mg
2.6%
Zinc:0.31mg
2.08%
Potassium:56.31mg
1.61%
Calcium:16.13mg
1.61%
Copper:0.03mg
1.28%
Manganese:0.02mg
1.22%
Fiber:0.3g
1.2%
Magnesium:4.29mg
1.07%