Mr. Hungry is a huge fan of deviled eggs. So when he told me last week that he was going to do low carb to drop a couple of vanity pounds, I knew I was going to make a ton of them so he’d have them to snack on whenever he was feeling peckish.
I wanted to use it as an opportunity for a blog post though, so I didn’t want to just throw together a bunch of the classic style deviled eggs. I was wracking my brain trying to figure out how to flavor them in a cool way and kept coming up empty. I’d already done the Guacamole Inspired Deviled Eggs last year, and recently the Sriracha Deviled eggs in the IBIH Summer Recipes Ezine, so I was fresh out of ideas.
Now I don’t know about you, but sometimes when I’m stumped for what to cook I just go to the fridge or pantry and have a look around. Yeah I know, it’s not that glamorous sounding, but that’s how I come up with some of the recipe ideas for the blog. Since you all seem to like them, I guess it’s working for me so far! Anyhoo, I immediately saw the kalamata olives and sundried tomatoes and my mind went to Mediterranean flavors.
[pinterest text=”Mediterranean Deviled Eggs – a low carb recipe from ibreatheimhungry.com” layout=”horizontal” image=”https://www.ibreatheimhungry.com/wp-content/uploads/2013/10/deviledeggssmall-697×950.jpg”]
Honestly I was skeptical of this one – not sure if the flavors would play well with the egg yolk, and was concerned that the color would be an unappetizing grey. I was pleasantly surprised to find that the flavor was excellent, and the color was really not off-putting at all. The big test though, was whether or not Mr. Hungry would like them, and I’m happy to say that these are “Mr. Hungry Approved!”
Mediterranean Deviled Eggs (Low Carb Recipe)
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 2 reviews
- Yield: 24 deviled egg halves 1x
Description
A low carb recipe for Mediterranean-inspired deviled eggs. The perfect low carb lunch or snack food!
Ingredients
Scale
- 1 dozen large eggs
- 1/2 cup mayonnaise
- 1 tsp dijon mustard
- 1 Tbsp capers, chopped
- 1 Tbsp kalamata olives, pitted and chopped
- 1 Tbsp sundried tomatoes, chopped
- 1 Tbsp olive oil
- 2 Tbsp fresh basil, minced
- 1 tsp caper brine
- salt and pepper to taste
Instructions
- Place eggs in a medium saucepan and cover with water. Bring to a boil and cook for 5 minutes. Turn off the heat and let the eggs sit in the hot water for 15 minutes. Cool and peel under cold running water. Slice the eggs in half carefully, and remove the yolks. Add the yolks to a medium bowl and mash well with a fork. Meanwhile, in a magic bullet or small food processor, combine the mayonnaise, mustard, capers, olives, sundried tomatoes, olive oil, basil, and caper brine. Blend until mostly smooth. Fold the mayo mixture into the mashed egg yolks until smooth. Taste, and season with salt and pepper as desired. Pipe or spoon into the egg white halves. Serve cold or at room temperature.
Notes
Approximate nutrition info per half: 78 calories, 7g fat, .35g net carbs, 3g protein
Nutrition
- Serving Size: 1 deviled egg half
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Reader Interactions
Comments
Yendi says
Regarding peeling eggs: I use the 5:5:5 way of cooking them in the instant pot/pressure cooker.
Pressure cook on high for five minutes.
Then allow a slow release of the steam for five minutes.
Then plunge them in to a bowl of ICEY water for 5 minutes. This shocks the shell right off of the eggs.
Follow up with the “slam and roll” on the counter top:
Smack them lightly on the counter and continue in to a forward rolling motion. This should take most if not all of the shell off quickly.
If you prefer less or harder done eggs, just add or subtract to the FIRST number.Reply
Lisa says
What brand of mayonnaise do you use?
Barbara Stout says
I love this…. I used to wait for an event to make this but recently just decided to make them more often… BUT I make it as an egg salad and eat it with celery or cheese chips
Reply
Donna says
Wow, these were delicious! I like them because they’re so different than any other deviled eggs I’ve tasted. I opted to finely chop all of the ingredients, and they turned out fabulous. I steamed some eggs last night to make this again as an egg salad.
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Tina says
I LOVE deviled eggs. So much so that I decided awhile back to stop waiting for parties to have them and just make them for dinner/snacking now. The only drag is the whole peeling bit but it’s so worth it. This recipe looks great and I’m looking forward to trying it! There is a book of deviled egg recipes by Debbie Moose and one of my faves features hot mango chutney and garam masala.
Reply
Mellissa Sevigny says
I just saw her book in the stores the other day for the first time! Lots of inventive deviled egg ideas in there!!!! I’m with you on the peeling – I’d probably make them more often if it wasn’t so annoying!
Reply
Carolyn says
Kalamata olive brine is my go-to condiment for flavoring deviled eggs!
Reply
shannon says
is it weird that i have all these ingredients in my fridge? because i do. and if it’s weird, i don’t want to be unweird.
i’m also (don’t tell anyone) trying to lose some *ahem* vanity pounds/food blog pounds, and i’ve decided to low-carb it, because that generally works for me without me wanting to chew my own hand off by the end of the night. these? perfect snack for me.
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movita beaucoup says
These are some of the prettiest photos of deviled eggs I’ve ever seen!
Reply
Mellissa Sevigny says
Thanks for that, because this batch of photos was disappointing when I looked at them! I was like no, no, no, not that one, delete, delete, blurry, delete, bad lighting, maybe this one, etc., and thought I’d end up with nothing! So it’s high praise coming from you! ;)
Reply
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