French Deviled Eggs

Perhaps the most perfect appetizer is a deviled egg. Those little gems are super low in carbs, packed with delicious protein and always a hit at a party (usually the first to go)! Lately we’ve been noticing quite a trend for restaurants as well – always having some fancy form of this on their small bites menu. To change this up a bit we came up with our version that we’re calling French Deviled Eggs. I actually wanted to name them French DeVIL’d Eggs, but figured I might get kickback (like it’s the FRU-ETS of the DEV-EEL). Bonus points if you get that reference. 😆

We’re calling this “French” deviled eggs because of the use of dijon mustard (with Chardonnay), truffle oil, truffle salt and the Herbs De Provence we added to this. I actually never even knew about herbs de provence, but while I was at the bulk spice section at my local HEB grocery store looking for Italian seasoning this friendly French woman came up and encouraged me to get some. She claimed it would change my world and I would not look back. Well I have been finding lots of great uses for this and it inspired me to create this recipe. A typical herbs de provence blend often contains savory, marjoram, rosemary, thyme, and oregano. Mine also has lavender as well which I think really makes it unique.

Mr. T did some research on deviled eggs and found that they have been around since the 18th century. There are references to cultures all over the world having their variation on them and the name changes as well – Russian Eggs, stuffed eggs, dressed eggs and casino eggs. We found they have also been termed as ‘angel eggs’ for a healthier version. I have been making deviled eggs so much lately since they do make such a great snack & party appetizer that I got this awesome carrier from Amazon. It works great to keep them from sliding all over the place and you ca n do an entire dozen!

At first I laughed at the tray until it was requested at some parties. Now I’m glad because they make it super easy to transfer. They also make great egg molds for jello or half chocolate eggs. This recipe is perhaps my favorite way to eat deviled eggs.

I was getting pre-done hard boiled eggs at Costco, however lately I’ve found it is so easy to just make these right in the Instant Pot – Mr. T claims they taste better also. It only takes 5 minutes at high pressure, then slow release for 5 and you cool them down. Perfect hard boiled eggs! I’m including this part in the recipe, however feel free to skip if you already have hard-boiled eggs.

6 eggs
1 cup water
1 Tbsp vinegar
¼ c. mayonaisse
1 Tbsp Dijon mustard with Chardonnay, like French’s
1 Tbsp capers
2 tsp Herbs De Provence (plus some to sprinkle on top)
2 pinches truffle salt (plus some to sprinkle on top)
small drizzle of truffle oil

To make the hard boiled eggs in an Instant Pot: Put in 1 cup of water and 1 Tbsp of vinegar. Place the eggs in the Instant Pot on top of the steamer rack that it comes with so they are raised above the water. Put the lid on your Instant Pot and set it to Manual for 5 minutes. Once those 5 minutes are up, let it stay in the slow release mode for 5 minute then quick release. Place the eggs in a cold water bath (use ice if needed) to cool them down and stop that cooking process.

To make the deviled eggs: Slice the eggs in half lengthwise. Put the yolks in a bowl and crush these down prior to adding in the ingredients. Add in the mayonnaise, dijon mustard, capers, herbs de provence, truffle salt and the drizzle of truffle oil. Mix well. Spoon into the halved egg whites and top with a sprinkling of more truffle salt and herbs de provence so they look pretty. Enjoy!

Serves: 6

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French Deviled Eggs

Low carb eating you can sink your jaws into