Here is a great quick recipe for low sodium deviled eggs, one of my favorites. This recipe uses a lower sodium mayonnaise as the base and salt-free mustard.
Place eggs in a pot large enough to hold them all of them in one layer. Cover with water and bring to a boil. Then, lower the heat to a simmer and cook for 9 minutes.
Fill a large bowl halfway with ice and water. When eggs have finished cooking, transfer them to the ice water bowl. Let them cool completely.
Peel the eggs, then cut in half lengthwise. Remove the yolks into a separate bowl and mash them.
Add 1/3 cup mayonnaise, mustard, pickle relish, pepper to taste, and Doc’s Salt-Free Hot Sauce. Mix all the ingredients together until firm.
Add yolk mixture back to eggs with a pastry bag or spoon.
Sprinkle with paprika as a garnish.
Ingredients
Directions
Place eggs in a pot large enough to hold them all of them in one layer. Cover with water and bring to a boil. Then, lower the heat to a simmer and cook for 9 minutes.
Fill a large bowl halfway with ice and water. When eggs have finished cooking, transfer them to the ice water bowl. Let them cool completely.
Peel the eggs, then cut in half lengthwise. Remove the yolks into a separate bowl and mash them.
Add 1/3 cup mayonnaise, mustard, pickle relish, pepper to taste, and Doc’s Salt-Free Hot Sauce. Mix all the ingredients together until firm.
Add yolk mixture back to eggs with a pastry bag or spoon.
Sprinkle with paprika as a garnish.