Low Carb Du Jour

I have to admit that I love, love, LOVE deviled eggs.  And I hate, hate, HATE to make them!

I think it’s because it’s such a tedious process.  Boil the eggs – cool them off … shell the eggs.  Sigh … I always manage to mess up a few that now look pitted and diseased with big chunks out of them.  Then I can’t stand it when the inside of the egg whites are wet, so I have to dry them out and I must pipe the yoke filling back in once it’s made – so there’s more mess that has to be cleaned up.

But they taste so darned good ………

You know, it never occurred to me that I could just make a dip with the same ingredients and it  would taste just as good with much less effort.  DOH!

I  found the recipe in a magazine I bought for myself recently, the Food Network Magazine – Jan/Feb issue.  It was in a pull-out section that I almost threw out thinking it was an advertisement.  Here’s the dip with my modifications.  Enjoy!

Deviled Egg Dip

• 8 eggs, hard boiled
• 1/4 cup heavy mayonnaise
• 1-2 slices bacon, fried crispy & crumbled
• Paprika, Salt & Pepper, to taste
• Fresh chives

Puree eggs with mayo and add paprika, salt and pepper.  Garnish with more paprika, chives & sprinkle with crispy bacon bits.

For those doing low-carb:  Serve with celery sticks and cucumber slices
For those doing mainstream:  Serve with veggie / roasted garlic crackers or pretzel chips

Enjoy!