Deviled Eggs with Paprika and Sour Cream
Eggs provide complete protein and make even a small serving satisfying. Sour cream and mustard soften the filling, while paprika and green onion add a brighter Hungarian accent without extra carbs. This is a practical cold keto appetizer for festive platters and quick home snacks.
Boil the eggs (300 g) until hard-cooked, cool them completely, and peel them carefully. Cut each egg in half lengthwise, remove the yolks, and place them in a small bowl.
Mash the yolks with a fork and mix them with the sour cream 30% (40 g), mustard (5 g), paprika (2 g), salt (2 g), and black pepper (1 g). Finely slice the green onion (5 g) and stir it into the filling.
Fill the egg white halves with the prepared mixture, distributing it evenly. If you want a brighter finish, lightly dust the tops with a little extra paprika.
Chill the appetizer for 5-10 minutes before serving. Serve the deviled eggs cold as a standalone snack or as part of a keto festive platter.
(14)
- :
- : ,
- : ,
- :
- :
- :
- :
- :
- :
- :
- :
- :
- :
- :
If you have any questions about the recipe "Deviled Eggs with Paprika and Sour Cream", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
