What’s easier than a deviled egg to pop in your mouth anytime that you need a bite bursting with savory flavor? We like to keep these in the fridge throughout the week for times that we need a bit of protein and fat. They’re also good added to salads!
Prep Time: 10 minutes
Cooking Time: 15 minutes if hard-boiling eggs
6 large eggs, hard-boiled
1 teaspoon sea salt
½ teaspoon black pepper
1 tablespoon mayonnaise
1 tablespoon yellow mustard
1 whole scallion, minced
5 kalamata olives, pitted & chopped
1 teaspoon smoked paprika
Hard-boil eggs by placing eggs in a pot of cold water. Bring to a boil and once boiling, remove from the heat and cover with a lid. Allow eggs to rest in the hot water for 15 minutes, then run under cold water and cool before peeling.
Alternatively, hard-boil eggs in your Instant Pot Pressure Cooker by placing on the steam basket with 1 cup of water. Secure lid and cook on Manual, Low Pressure with the steam valve sealed, for 7 minutes, releasing the steam valve when the timer has reached “0” minutes. Run under cold water and allow to cool before peeling.
Peel hard-boiled eggs and slice each egg in half.
Remove the hard yolks from each egg half and add to a mixing bowl.
Add sea salt, black pepper, mayonnaise and yellow mustard to the yolks and mash up with a fork.
Scoop yolk mixture into each egg half, garnishing with a sprinkle of smoked paprika, minced scallion and chopped Kalamata olives.
Net Carbs: 1