Deviled Eggs | How to make the best DEVILED EGGS | Paleo, KETO, Whole 30 | Easy

Deviled Eggs | How to make the best DEVILED EGGS | Paleo, KETO, Whole 30 | Easy

HOW TO MAKE DEVILED EGGS | KETO RECIPES| LOW CARB RECIPES

Ingredients:
1 dozen large eggs
1/4-1/2 cup mayonnaise (add 1/4 first and check consistency/texture)
2 tbs dijon mustard (you can use any mustard you like)
1/2 tsp garlic powder (optional)
2 tbs lemon juice
3 tbs relish (I like to use dill but you can also use sweet relish)
salt and black pepper to taste
Diced sweet peppers, bacon bits, paprika, parsley (for garnish)

Boil eggs (about 11 min). Allow eggs to cool (I like to run mine under cold water and then allow to sit in water for 20 min). Cut egg length-wise and remove yolk into mixing bowl. Mash yolks with the back of a fork (for extra smooth filling use food processor). Add ingredients/seasonings to mashed yolks. Salt and pepper to taste. Place filling into one corner of a plastic bag leaving an air pocket in the tip. Cut tip. Squeeze filling from bag into egg whites. Garnish with your choice of toppings!

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