Deviled Eggs (diabetic)
Printed from Inclusive Kitchen — Deviled Eggs
Deviled eggs have long been a staple at picnics, parties, and potlucks, but they often come with a hefty dose of calories and carbs. This diabetic-friendly version keeps all the classic flavor while making smart swaps to reduce sugar and carbs. With creamy Greek yogurt replacing some of the mayonnaise, you’ll enjoy a tangy richness that won’t send your blood sugar soaring. Plus, the addition of fresh herbs and spices elevates the flavor profile, making these eggs a delightful treat for everyone, not just those watching their sugar intake.
Historically, deviled eggs date back to ancient Rome, where they were served as a first course. The term “deviled” became popular in the 18th century, referring to the spicy seasonings used in the filling. Today, they remain a beloved appetizer across the globe, with countless variations to suit every palate. This diabetic version is not just for those with dietary restrictions; it’s a delicious option for anyone looking to enjoy a classic dish with a healthier twist.
These deviled eggs are not only easy to prepare but also make for an impressive presentation. They’re perfect for gatherings, and you can even customize the toppings to suit your taste. Whether you sprinkle them with paprika, add a dash of hot sauce, or garnish with fresh chives, these eggs are sure to impress. And remember, if anyone asks why you’re making a healthier version, just tell them it’s because you’re egg-spert at making smart choices!
Ingredients
- 6 large eggs
- 1 cup Greek yogurt
- 2 tablespoons Dijon mustard
- 1 teaspoon white vinegar
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons fresh chives
Instructions
- Begin by hard boiling the eggs. Place 6 large eggs in a saucepan and cover them with cold water, ensuring the water is about an inch above the eggs. Bring the water to a rolling boil over medium-high heat, then cover the pan and remove it from the heat.
- Let the eggs sit in the hot water for 10-12 minutes. This timing ensures that the yolks are fully cooked without becoming greenish and rubbery. After the time is up, prepare an ice bath in a large bowl with cold water and ice.
- Carefully transfer the eggs to the ice bath using a slotted spoon. Allow them to cool for about 5 minutes, which makes peeling easier. Once cooled, gently tap the eggs on a hard surface and peel them under running water to remove any stubborn bits of shell.
- Slice each egg in half lengthwise and carefully scoop out the yolks into a mixing bowl. Place the egg whites on a serving platter, cut side up. This is where the magic happens, so don’t rush!
- To the bowl with the yolks, add 1 cup of Greek yogurt, 2 tablespoons of Dijon mustard, 1 teaspoon of white vinegar, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. The Greek yogurt adds creaminess while keeping the dish lower in fat.
- Using a fork, mash the yolk mixture until smooth and well combined. Taste and adjust seasoning as needed. If you prefer a bit more tang, feel free to add a splash more vinegar.
- Spoon or pipe the yolk mixture back into the egg whites. For a fancier presentation, use a piping bag fitted with a star tip. This step is where you can really show off your culinary skills!
- Sprinkle the filled eggs with paprika for color and flavor. You can also garnish with finely chopped fresh chives for an added touch of freshness. They say you eat with your eyes first, so make them look good!
- Refrigerate the deviled eggs for at least 30 minutes before serving. This allows the flavors to meld beautifully. Plus, they’re best served chilled.
- Serve these delightful deviled eggs at your next gathering and watch them disappear. They’re a hit with everyone, not just those watching their carbs. And if anyone asks for the recipe, just say it’s a family secret!
Nutrition (per serving)
- Calories: 60
- Carbs g: 1
- Protein g: 5
- Fat g: 4
- Sugar g: 0
