Classic Deviled Eggs SCD Style

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I don’t know about you, but our family’s Easter celebration is not complete without some deviled eggs, or “angled” eggs as my mom calls them. Traditionally, they are full of sugar and additives from the sweet relish that is used. This makes them far from SCD compliant. I wanted to change that, and still be able to enjoy this fun Easter tradition. You can always make these a day ahead and keep them in the refrigerator to help speed along the holiday preparations. The homemade dill pickle recipe has two pickling options, a hot method and a cold method. I recommend using the hot method as it will yield pickles faster than the cold. You can also half or even quarter the recipe if you are just using them for the deviled eggs, although I usually make a full batch just to keep on hand. Be sure to make these a day or two ahead of time so they are fully pickled and ready to go. If you can find an SCD compliant mayo, feel free to substitute that for my mayonnaise recipe. My mayo recipe calls for two egg yolks which makes a creamier mayo. However, you can replace the two yolks with one whole egg for a more traditional white mayonnaise. These deviled eggs offer a perfect combination of creamy, salty, and savory and are sure to be a hit with adults and kids alike. Enjoy, and Happy Easter!     

                    

Classic Deviled Eggs SCD Style

Serves 12
Prep: 25 min
Cooking: 10 min
Cooling: 15
Total: 50 min  
Beginner

Ingredients:

12 eggs

½ cup mayonnaise  

1 Tbsp. Dijon mustard 

2 Tbsp. homemade dill pickles, finely chopped 

2 tsp. dill, fresh, chopped 

½ tsp salt 

¼ tsp black pepper 

paprika, for garnish 

chives, fresh, chopped, for garnish

  Method Of Prep:

  1. Gather and prep ingredients.
  2. Place eggs in a medium pot and cover with 1 inch of cold water.
  3. Bring to a boil for 1 minute.
  4. Cover eggs with lid and remove from heat.
  5. Allow to sit for 12 minutes.
  6. Drain and discard water.
  7. Place eggs immediately into an ice bath and let them sit for 15 minutes to completely cool.
  8. Once cooled, gently peel eggs and discard shells.
  9. Slice eggs in half vertically. Remove the yolks and place them in a medium bowl.
  10. Using a fork or potato masher, mash the yolks until mostly smooth.
  11. Add in mayonnaise, Dijon, pickles, dill, salt, and pepper.
  12. Mix until incorporated and evenly distributed.
  13. Place egg whites on a serving platter.
  14. Transfer yolk mixture to a piping bag. Cut the tip of the bag and fill each egg white with the yolk filling.
  15. Garnish with a dash of paprika and chives.
  16. Serve immediately and enjoy!

                        

 

Nutrition Facts: (2 halves) 
Calories- 134
Carbs- 0.4 g
Fat- 11.4 g
Protein- 6.3 g