Cooking · Keto

Going to the Devil with Keto…

…with delicious Devilled Eggs

I love devilled eggs for many reasons: 1) they’re delicious 2) I’m a Southern lady and I’ve grown up on these and 3) they’re Keto-friendly! Staying with the ketogenic diet after the first flush of enthusiasm is hard. In my search for snacks I could eat without fear (oh, how I miss popcorn and chips) I found that devilled eggs were a good bet. (And pork rinds, but that’s another story.)

Everyone loves it when you bring devilled eggs to a party. They’re one of the first things to disappear, and you never have to worry about carrying home any leftovers. At one of the Christmas parties last season, I took “Secret Ingredient Stuffed Eggs” from the Taste of Home website. They were delicious, if not exactly keto-friendly; the secret ingredient was mango chutney, along with pecans and goat cheese.

I had to get a picture before they were all gone at the party. The eggs went fast.

Eggs everywhere

When I was looking for more devilled egg recipes (you can never have enough) I found entire blog posts related to the history of devilled eggs. Turns out scholars trace them all the way back to the Romans. While I was out looking, I found other bloggers who were coming up with their own wonderful recipes. I can’t wait to try Bandriachuk’s Devilled Eggs (Harissa Option) from the site “A Runny Egg on Top.” Love that name!

One of my favorite cookbooks, packed full of fun anecdotes, is “Being Dead is No Excuse: The Official Southern Ladies’ Guide to Hosting the Perfect Funeral. In that book they use the term “Stuffed Eggs” also – and point out that this snack lets you know a funeral is on the way.

Stuffed eggs are associated so closely with death that any time you see the lady of the house getting down the egg plate, you might well ask, “Who died?”

-Being Dead is No Excuse, page 77.

I tried the author’s Sweet Stuffed Eggs (page 81) with the secret ingredient of Durkee’s Famous Sauce. Yum! Another time I was making just ye old standard stuffed eggs with mayo and Dijion mustard. I found out at the last minute I was completely out of paprika for that time-honored topping. But – I had a bottle of Tajin in the cupboard – and soon I had wonderful spicy eggs!

I went light on the Tajin the first time – next time I’ll add a little more.

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