Fried Deviled Eggs Recipe - Cooking Index
Fried Deviled Eggs Recipe - Cooking Index
| 6 | Hard-cooked eggs | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 teaspoon | 5ml | Taragon or apple cider vinegar |
| 1/2 cup | 73g / 2.6oz | Low-carb bread crumbs |
| = (or finely-crushed pork rinds) | ||
| 1 tablespoon | 15ml | Sugarfree mayonnaise |
| 1 | Egg - beaten | |
| 1/2 cup | 99g / 3.5oz | Lard or ghee (clarified butter) |
Peel eggs, rinse to remove any shell particles and cut in half. Remove yolks and place in small bowl. Mash and season to taste with salt, pepper and vinegar. Add mayonnaise to make a thick paste.
Put filling into egg white halves and level off. Dip egg into bread crumbsor pork rinds, then into beaten egg and again in crumbs.
Heat lard or ghee in skillet over medium-high heat. Add eggs yolk-side down and fry until browned. Turn and fry other side. Drain on paper towels and serve while hot.
This recipe yields 3 servings; 2 carb grams per serving with pork rinds, 2.5 carb grams per serving with low-carb bread crumbs.
Source:
Low Carb Recipes at http://www.lowcarbluxury.com
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