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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=”http://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!”

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon Mediterranean Deviled Eggs (Low Carb Recipe) ★ ★ ★ ★ ★ 5 from 1 reviews Yield: 24 deviled egg halves 1 x Print Pin Description A low carb recipe for Mediterranean-inspired deviled eggs. The perfect low carb lunch or snack food! Scale 1x 2x 3x Ingredients 1 dozen large eggs

dozen large eggs 1/2 cup mayonnaise

mayonnaise 1 tsp dijon mustard

dijon mustard 1 Tbsp capers, chopped

capers, chopped 1 Tbsp kalamata olives, pitted and chopped

kalamata olives, pitted and chopped 1 Tbsp sundried tomatoes, chopped

sundried tomatoes, chopped 1 Tbsp olive oil

olive oil 2 Tbsp fresh basil, minced

fresh basil, minced 1 tsp caper brine

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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Love this recipe? Shout it from the rooftops!