Deviled eggs are a great option for snacking or light lunch. These are stuffed with tuna, homemade mayonnaise and Sriracha and make a healthy keto appetiser. To get perfectly hard-boiled eggs, I use a simple cooking technique shown in the video recipe below - it's the best way to make hard-boiled eggs without overcooking them.
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Nutritional values (per serving, 2 deviled eggs)
|of which Saturated||2.5||grams|
Macronutrient ratio: Calories from carbs (3%), protein (28%), fat (69%).
Ingredients (makes 4 servings, 8 deviled eggs)
- Place 4 large eggs in a pot and fill with water covering them by an inch. Bring to a boil over high heat.
- Once the water starts boiling, turn off the heat and cover with a lid. Remove from the burner and keep the eggs covered in the pot for 13 minutes (10 minutes for medium sized eggs, 15 minutes for extra large eggs).
- When done, transfer to a bowl filled with ice water and let them sit for 5 minutes.
- To peel, remove from the ice water and crack each egg several times on the kitchen surface. Gently peel off the shells.
Fresh eggs don't peel well. It's better if you use eggs that you bought 7-10 days before cooking.
- Cut the eggs in half and carefully - without breaking the egg whites - spoon the egg yolks into a bowl.
Hard-boiled eggs can be stored in the fridge for up to a week.
- Add the drained tuna, mayonnaise, Sriracha and spring onion (keep some for garnish). Season with salt and pepper to taste. Mix until well combined using a fork.
- Use a spoon or a small cookie scoop to fill in the egg white halves with the egg yolk mixture.
- Garnish with freshly chopped spring onion and serve, or place in an airtight container and refrigerate for up to 2 days.
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