Deviled Eggs?

A little mayo?

Steve

"What's In A Name?" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Besides mustard, what else do you mix in with the yolks to make deviled
eggs without adding ANY carbs. The only carbs I want in my deviled eggs
are from the eggs only🙂

Thanks.

Mayonnaise is the main ingredient in deviled eggs. If you're buying it
instead of making your own, check the ingredients to make sure there's no
sugar in it.

What's In A Name? said:

Besides mustard, what else do you mix in with the yolks to make deviled eggs
without adding ANY carbs. The only carbs I want in my deviled eggs are from
the eggs only🙂

Thanks.

-----
Bev

In article <[email hidden]>, "What's In A Name?"

Quoted message said:

Besides mustard, what else do you mix in with the yolks to make deviled
eggs
without adding ANY carbs. The only carbs I want in my deviled eggs are
from
the eggs only🙂

Thanks.

Not sure you can do that - but I add mayonnaise, which is incredibly
low-carb, and curry powder in small amounts, also incredibly low-carb.

If you make your own mayo, or find sugar-free, it IS carb-free, but most
mayos are not - and salad dressing (e.g., Miracle Whip) has quite a bit
of sugar in it.

--
Nancy Howells (don't forget to switch it, and replace the 😉 to send mail).

Nancy Howells said:

Not sure you can do that - but I add mayonnaise, which is incredibly
low-carb, and curry powder in small amounts, also incredibly low-carb.

If you make your own mayo, or find sugar-free, it IS carb-free, but most
mayos are not - and salad dressing (e.g., Miracle Whip) has quite a bit
of sugar in it.

Many commercial mayonnaises are just marginally better than Miracle Whip, as
well. Hellman's/Best Foods "real mayonnaise" has quite a bit of sugar,
although "per serving" (usually a tablespoon) it's under 0.5g so they can
round it down to 0 for the sake of "looks". I've never known only one
tablespoon of Mayonnaise to adequately moisten a tin of tuna, for instance,
so let's say 4 tablespoons is used to moisten the tuna, you'd possibly be
getting 4x0.499g of sugar... still not a lot but worth counting.

--
"I'll babysit my children and my cat, but I staunchly refuse to babysit my
appetite." -Crafting Mom
* The above post is purely subjective, unless otherwise noted. Please
respond accordingly.

This seems a bit crazy. The carbs and glycemic load of Mayonnaise are low
enough, IMHO.

If you insist, you could make your own Mayonnaise. It might be possible to
substitute malic acid for vinegar. I assume malic acid has no carbs.

What I would want is a mayonnaise that is made from coconut oil. I love
mayonnaise, but I am concerned about the polyunsaturated oils they use to
make it.

"What's In A Name?" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Besides mustard, what else do you mix in with the yolks to make deviled

eggs

Quoted message said:

without adding ANY carbs. The only carbs I want in my deviled eggs are

from

Quoted message said:

the eggs only🙂

Thanks.

Quoted message said:

Subject: Re: Deviled Eggs?

Quoted message said:

From: "Cubit" [email hidden]

Quoted message said:

This seems a bit crazy. The carbs and glycemic load of Mayonnaise are low
enough, IMHO.

If you insist, you could make your own Mayonnaise. It might be possible to
substitute malic acid for vinegar. I assume malic acid has no carbs.

What I would want is a mayonnaise that is made from coconut oil. I love
mayonnaise, but I am concerned about the polyunsaturated oils they use to
make it.

"What's In A Name?" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Besides mustard, what else do you mix in with the yolks to make deviled

eggs

Quoted message said:

without adding ANY carbs. The only carbs I want in my deviled eggs are

from

Quoted message said:

the eggs only🙂

Thanks.

I don't think that would work. Coconut oil solidifies at room temp.

I have been experimenting with mayo using various types of olive oil, but i
don't think you can make 0 carb mayo because the egg is going to add 1 gram
per, plus you need acid, either vinegar or lemon juice and that adds a little
more and you really do need a TEENY TINY bit of sugar or it will taste
inbalanced.

I have never had much of a sugar tolerance and most commercially prepared foods
are so sweet as to be inedible to me, but in cooking you have to balance sweet,
salty, hot, acidy flavors or something will not taste "right." You won;t even
know why, it will just lack depth.

Robyn

"Scionyx" <[email hidden]> wrote in message news:<ecMbd.184756$wV.140866@attbi_s54>...

Quoted message said:

A little mayo?

Steve

"What's In A Name?" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Besides mustard, what else do you mix in with the yolks to make deviled
eggs without adding ANY carbs. The only carbs I want in my deviled eggs
are from the eggs only🙂

Thanks.

mayo, salt/pepper, curry powder, mustard

In article <[email hidden]>, Crafting Mom

Quoted message said:

Nancy Howells said:

Not sure you can do that - but I add mayonnaise, which is incredibly
low-carb, and curry powder in small amounts, also incredibly low-carb.

If you make your own mayo, or find sugar-free, it IS carb-free, but
most
mayos are not - and salad dressing (e.g., Miracle Whip) has quite a bit
of sugar in it.

Many commercial mayonnaises are just marginally better than Miracle Whip,
as
well. Hellman's/Best Foods "real mayonnaise" has quite a bit of sugar,
although "per serving" (usually a tablespoon) it's under 0.5g so they can
round it down to 0 for the sake of "looks". I've never known only one
tablespoon of Mayonnaise to adequately moisten a tin of tuna, for
instance,
so let's say 4 tablespoons is used to moisten the tuna, you'd possibly be
getting 4x0.499g of sugar... still not a lot but worth counting.

True. The one mayo I've found that has no sugar is from Whole Foods -
and it's made with a good oil, too. I haven't a jar in the house at the
moment, as I've been using a locally-produced sugar-free, but I remember
going "wow!" No sugar, good oil... does it get any better?

--
Nancy Howells (don't forget to switch it, and replace the 😉 to send mail).

I like to put in a chopped up pickle to my yolks, its really yummy.
Careful of course to use 0 carb pickles.

"What's In A Name?" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Besides mustard, what else do you mix in with the yolks to make deviled

eggs

Quoted message said:

without adding ANY carbs. The only carbs I want in my deviled eggs are

from

Quoted message said:

the eggs only🙂

Thanks.

What's In A Name? said:

Besides mustard, what else do you mix in with the yolks to make deviled eggs
without adding ANY carbs. The only carbs I want in my deviled eggs are from
the eggs only🙂

Thanks.

We put bacon bits and a little cayenne pepper on top.

Marsha/Ohio

What's In A Name? said:

Besides mustard, what else do you mix in with the yolks to make deviled eggs
without adding ANY carbs. The only carbs I want in my deviled eggs are from
the eggs only🙂

Thanks.

I also put in mayo and a little dijon mustard, and salt, and then
sprinkle it with paprika to serve. Makes it pretty.

Rebecca

Actually, Hellmans is carb free🙂 That is what I have been using for the
past 8 months.

"Nancy Howells" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>, "What's In A Name?"

Quoted message said:

Besides mustard, what else do you mix in with the yolks to make deviled
eggs
without adding ANY carbs. The only carbs I want in my deviled eggs are
from
the eggs only🙂

Thanks.

Not sure you can do that - but I add mayonnaise, which is incredibly
low-carb, and curry powder in small amounts, also incredibly low-carb.

If you make your own mayo, or find sugar-free, it IS carb-free, but most
mayos are not - and salad dressing (e.g., Miracle Whip) has quite a bit
of sugar in it.

--
Nancy Howells (don't forget to switch it, and replace the 😉 to send
mail).

"What's In A Name?" <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

Besides mustard, what else do you mix in with the yolks to make deviled eggs
without adding ANY carbs. The only carbs I want in my deviled eggs are from
the eggs only🙂

Thanks.

Try season salt. Season salt has a miniscule amount of carbohydrate
and you only need a small amount for deviled eggs. Nothing to worry
about.

Check out the nutritional info and ingrediants list at this link.

http://www.mccormick.com/productdetail.cfm?ID=6393

[email hidden] (none90810) wrote in
news:[email hidden]:

Quoted message said:

"What's In A Name?" <[email hidden]> wrote in message
news:<[email hidden]>...

Quoted message said:

Besides mustard, what else do you mix in with the yolks to make
deviled eggs without adding ANY carbs. The only carbs I want in my
deviled eggs are from the eggs only🙂

Thanks.

Try season salt. Season salt has a miniscule amount of carbohydrate
and you only need a small amount for deviled eggs. Nothing to worry
about.

Check out the nutritional info and ingrediants list at this link.

http://www.mccormick.com/productdetail.cfm?ID=6393

Curry Powder?
HorseRaddish?
Mayo?
Cayanne Pepper?

--
Starchless in Manitoba.

mayo (not to be confused with miracle whip), pepper if you like it and a
tiny bit of green onion (if you like it)
put anything in there, try some ham or smoked salmon, go nuts!

"> Besides mustard, what else do you mix in with the yolks to make deviled
eggs

Quoted message said:

without adding ANY carbs. The only carbs I want in my deviled eggs are
from the eggs only🙂

Thanks.

Here's a recipe for a quick & easy mayo. You can control the
ingredients.

In the food processor:

2 tsp. lemon juice
1/4 tsp. dijon mustard
dash tabasco
dash worcestershire sauce
pinch black pepper
1 large egg.

Process for 30 seconds until a light yellow

Then:

1 1/4 cup oil (*I mix olive & canola together)

Running the processor,slowly pour in oil in a fine stream until all
incorporated. About 1 minute.

----------------------------------------------------------------------

*I mix the 2 oils equally. The canola as the best oil; and the olive
to give it a better taste.

Joan

I always add a little grated onion, or chopped chives.