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Southern Flair Deviled Eggs
12 eggs at room temperature
2 tablespoons of butter at room temperature
1/2 tablespoon of prepared mustard
1/2 small white onion, grated
Salt to taste
Freshly-ground black pepper to taste
Cayenne to taste
1/2 tablespoon any four of the following:
Finely-chopped or ground cooked country
ham or shrimp;
Anchovy paste;
Curry powder;
Chopped fresh herbs;
Freshly-grated parmesan;
Drained capers;
Chopped pitted black olives;
Chopped pitted green olives;
Splenda sweet pickle relish
Paprika if desired
Place the eggs in a large pot, cover with cold
water and bring to a boil. Immediately cover pot and turn off heat. Let
stand for 15 minutes, then drain eggs and plunge into cold water. Tap eggs
to crack all over, then peel and dip in cold water to remove any bits of
shell.
Slice each egg in half. Transfer yolks to a mixing bowl and mash them with
the butter, mustard and onion. Season with salt, pepper and cayenne.
Divide mixture into four small bowls and season each batch differently with
one of your chosen fillings.
Stuff the filling into the whites. Dust with paprika if desired. (You can
garnish with little bits of the flavoring in the filling if you like.) Cover
eggs with plastic wrap and chill before serving.
This recipe yields 24 egg-halves; 1 to 2 carb grams per serving (depending
on chosen fillings).
Formatted for MC6 06-05-2003 by Joe Comiskey - Mad's Recipe Emporium
Per Serving (excluding unknown items): 1017 Calories; 76g Fat (68.5%
calories from fat); 67g Protein; 12g Carbohydrate; 1g Dietary Fiber; 2306mg
Cholesterol; 995mg Sodium. Exchanges: 9 1/2 Lean Meat; 1 Vegetable; 10 Fat;
0 Other Carbohydrates.
Low Carb Recipes at http://www.lowcarbluxury.com
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