My Favorite Deviled Eggs
Prep time
Total time
Creamy, tangy, tender, and studded with fresh chives.
Recipe type: Appetizer
Serves: 24 halves
  • 12 large eggs, hard boiled and peeled
  • 3 tbsp / 1.5 oz / 42 g mayonnaise
  • 3 tbsp / 1.5 oz / 42 g sour cream
  • 2 tsp / 10 g dill pickle juice
  • 1 tsp / 5 g mustard: spicy brown, yellow, or dijon
  • ⅜ tsp Old Bay Seasoning, more or less to taste
  • ¼ tsp ground black pepper, more of less to taste
  • 2-3 tbsp minced fresh chives (reserve 1 tbsp for garnish)
  1. Slice the eggs in half lengthwise. Remove yolks to a medium bowl and arrange whites on serving platter.
  2. Using a fork, mash the yolks as finely as possible by pressing fork against the bottom and sides of the bowl. Add remaining ingredients, except for chives, and blend well with a spatula. Reserving 1 tbsp of chives for garnish, fold in 1-2 tbsp of chives into the filling. Taste filling and adjust seasonings to taste. Keep in mind that the filling should be well-seasoned to compensate of the lack of seasoning on the egg whites.
  3. Using a spoon or pastry bag, and dividing evenly among the caviities of the egg whites, mound the filling. If you don't have a pastry bag, a disposable plastic bag with the corner snipped off will also do the trick. Sprinkle with reserved chives and serve. If making ahead, or storing left-overs, cover well and refrigerate for up to 5 days.
Nutritional info* for one half egg serving: 49 cal, 3.6 g total fat (65%), 1.1 g sat fat, 0.8 g total carbs, 0 g fiber, 0.8 g net carbs, and 3.2 g protein.

*I use Living Cookbook 2015, along with package information and data from, to calculate the nutritional information for my recipes. Thus, I can make no guarantees as to the accuracy.
Recipe by Low Carb Sisters at