Poplar's Kitchen

Deviled Eggs

🟢 Low Glycemic Index White Appetizer Side
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Deviled eggs are a potluck classic that I have been iterating on over the years. There are two main differences for this recipe compared to most deviled egg recipes: the pickled beet marination and replacing regular mayo with Kewpie mayo.

I have always found that the egg yolk filling tends to steal the show, leaving egg whites to in a bland background role. The pickled beet marination addresses this problem, adding bright colour and a mild pickle juice taste to enhance without overpowering the filling.

The second change from regular mayo to Kewpie mayo improves the depth of the filling’s flavour. Kewpie only uses egg yolks, and more flavourful vinegars than regular mayo.

My two differences don’t change the overall glycemic index significantly, and keeps this delicious dish at a very low glycemic index.

Deviled Eggs

🍽️ Servings: 6 ⏳ Prep: 20 mins 🕒 Total: Overnight

Ingredients

  • 6 eggs [low]
  • 4 tbsp Kewpie mayo[low]
  • 1 tsp Dijon mustard [low]
  • 1/2 tsp paprika [low]
  • salt[low]
  • white pepper[low]

Steps

  1. Hard boil eggs [low].

  2. Peel the eggs, and marinate the whole eggs in pickled beet brine. Place in the fridge overnight for more intense colour and flavour, or at least for 2h. Try to use a glass jar, as metal can cause sliminess though it is still safe to eat.

  3. Halve the eggs lengthwise and scoop out the yolks into a bowl.

  4. Mix in Kewpie mayo[low], Dijon mustard [low], paprika [low], and salt[low] and white pepper[low] to taste with the yolk.

  5. Spoon or pipe the yolk misture onto the egg whites.

  6. Optionally sprinkle with paprika.