Low Sodium Deviled Eggs

Yields6 ServingsPrep Time20 minsCook Time22 minsTotal Time42 minsCategory

Here is a great quick recipe for low sodium deviled eggs, one of my favorites. This recipe uses a lower sodium mayonnaise as the base and salt-free mustard.

TweetSave

Yields6 Servings
Prep Time20 minsCook Time22 minsTotal Time42 mins

 12 Hard-boiled eggs
 1 tbsp Relish
 1 pinch Black Pepper
 Paprika (for garnish)

1

Place eggs in a pot large enough to hold them all of them in one layer. Cover with water and bring to a boil. Then, lower the heat to a simmer and cook for 9 minutes.

2

Fill a large bowl halfway with ice and water. When eggs have finished cooking, transfer them to the ice water bowl. Let them cool completely.

3

Peel the eggs, then cut in half lengthwise. Remove the yolks into a separate bowl and mash them.

4

Add 1/3 cup mayonnaise, mustard, pickle relish, pepper to taste, and Doc’s Salt-Free Hot Sauce. Mix all the ingredients together until firm.

5

Add yolk mixture back to eggs with a pastry bag or spoon.

6

Sprinkle with paprika as a garnish.

9 Minutes Egg Timer

Category

Ingredients

 12 Hard-boiled eggs
 1 tbsp Relish
 1 pinch Black Pepper
 Paprika (for garnish)

Directions

1

Place eggs in a pot large enough to hold them all of them in one layer. Cover with water and bring to a boil. Then, lower the heat to a simmer and cook for 9 minutes.

2

Fill a large bowl halfway with ice and water. When eggs have finished cooking, transfer them to the ice water bowl. Let them cool completely.

3

Peel the eggs, then cut in half lengthwise. Remove the yolks into a separate bowl and mash them.

4

Add 1/3 cup mayonnaise, mustard, pickle relish, pepper to taste, and Doc’s Salt-Free Hot Sauce. Mix all the ingredients together until firm.

5

Add yolk mixture back to eggs with a pastry bag or spoon.

6

Sprinkle with paprika as a garnish.

Low Sodium Deviled Eggs
This entry was posted in . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *