The Easy 5-Ingredient Ketogenic Diet Cookbook by Jen Fisch

The Easy 5-Ingredient Ketogenic Diet Cookbook by Jen Fisch

Author:Jen Fisch
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2018-01-13T05:00:00+00:00


I have always been addicted to deviled eggs. I particularly love this recipe, which has sour cream in the egg mixture. This one's a game changer.



PREP 30 minutes

COOK 15 minutes

12 large eggs

½ cup mayonnaise

¼ cup sour cream

1 tablespoon ground mustard

Pink salt

Freshly ground black pepper

1 teaspoon paprika

1. To hardboil the eggs, place the eggs in a large saucepan and cover with 3 to 4 inches of water. Bring the water to a boil, turn off the heat, cover the pot, and let sit for 15 minutes. Drain the eggs and fill the pan with ice-cold water (you can add ice cubes, too). One by one, lightly tap the eggs on the countertop to crack and then peel them under cold running water. Put them on a paper towel−lined plate.

2. Halve the eggs lengthwise. With a small spoon, carefully remove the yolks, transfer the yolks to a small bowl, and mash them.

3. Add the mayonnaise, sour cream, and mustard, and season with pink salt and pepper. Mix with a fork until smooth.

4. Spoon the yolk mixture back into the indentations in the egg whites, or pipe it in with a cake-decorating bag if you want it to look pretty. Sprinkle with the paprika and serve.


A simple, classic deviled egg is great, but I can’t resist taking everything to another level, so I love to add toppings:

•BLT Deviled Eggs: These are my favorite. I have been making them for years—since way before I was keto. Top the egg mixture with crumbled bacon, chopped tomato, and chopped basil, which acts as the “L.” Everyone loves them, keto or not!

•Bacon-Jalapeño Deviled Eggs: This version uses the egg mixture with added crumbled bacon and diced jalapeños. Remove the seeds to decrease the heat level.

•Bacon-Avocado Deviled Eggs: Add ½ avocado to the egg mixture along with 1 tablespoon of freshly squeezed lime juice. Then crumble 2 slices of crisply cooked bacon on top. I also like to replace the paprika with Tajín, which is a delicious Mexican seasoning salt made with chiles and lime.

SIMPLIFYING TIP My daughter frequently watches YouTube videos, usually DIY or baking videos, and she picks up some awesome tricks! One that I have now adopted is a super-easy way to put mix into a makeshift piping bag. You’ll just need a zip-top sandwich bag and a drinking cup. Put the bag in the cup, folding the edges of the bag over the sides of the cup. Spoon the mix into the zip-top bag, lift the bag out of the cup, cut off a small corner, and BOOM! You’ve created a simple piping bag.

Per Batch

Calories: 1775; Total Fat: 159g; Carbs: 12g; Net Carbs: 11g; Fiber: 1g; Protein: 79g

Per Egg Half

Calories: 74; Total Fat: 7g; Carbs: 1g; Net Carbs: 0g; Fiber: 0g; Protein: 3g


Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.
Web Analytics