Deviled Eggs

Great multi course recipe. It can be used as a snack, appetizer, brunch item, meal side dish ,you name it . You can also adapt the flavorings to make it your own. I hope you can enjoy making this easy recipe ;)

serves 5

keto |low carb|gluten free|sugar free | kosher style

INGREDIENTS

INSTRUCTIONS

5 LARGE BOILED EGGS

6 SLICES TURKEY PEPPERONI

4 TBSPS. MAYO

1 TBSP. MUSTARD

1/4 TSP. PINK HIMALAYAN SALT

1/8 TSP. FRESHLY GROUD PEPPER

1 TBSP. CHOPPED GREEN ONIONS

1 TSP. DRIED DILL

1. CUT AND PREPARE THE INGREDIENTS .

2. AFTER PEELING EGGS, CUT THE EGGS IN HALF AND SEPARATE FTHE YOLKS FROM THE WHITES.

3. IN A BOWL, MASH THE YOLKS WITH A FORK .

4. THEN, ALL THE MAYO, MUSTARD, SALT, PAPPER, DILL AND GREEN ONIONS. MIX UNTIL WELL COMBINED.

5. THEN ADD THE PEPPERONI THAT IS CUT INTO TINY SQUARES.MIX UNTIL WELL COMBINED.

6. TRANSFER THE CONTENTS TO A ZIP-TOP BAG. MAKE A TINY CUT TO THE CORNER OF THE BAG

7. FILL THE EGG WHITES AND DECORATE WITH THE REMAINING PEPPERONI .

ENJOY ;)

TO CUT PEPPERONI:

STACK SIX SLICES, THEN DIVIDE IN HALF ,THOSE HALFS DIVIDE IN TWO. USE THE LONGER STRIPS FOR DECORATING AND THE ENDS IS WHAT YOU WILL CHOP IN SQUARES TO INCORPORATE IN THE FILLING.