Southern Deviled Egg Snack Cups
A Southern classic that never goes out of style. These Deviled Egg Snack Cups are creamy, flavorful, and packed with protein. They make the perfect make-ahead snack when you want something satisfying without a lot of carbohydrates. Why do I call them snack cups? Because it sounds better than just plain deviled eggs.
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 12 egg halves
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon dill pickle relish (sugar-free if preferred)
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- Salt to taste
- Extra paprika or chopped chives for topping (optional)
Directions
- Place eggs in a saucepan and cover with water.
- Bring water to a boil, then reduce heat and cook for about 10–12 minutes.
- Cool eggs in an ice bath, then peel.
- Slice eggs in half lengthwise and carefully remove the yolks.
- Mash egg yolks with mayonnaise, mustard, pickle relish, garlic powder, paprika, black pepper, and salt.
- Mix until smooth and creamy.
- Spoon or pipe the filling back into the egg whites.
- Sprinkle with paprika or chives before serving.
Nutrition Facts (Approximate)
| Nutrient | Amount |
|---|---|
| Serving Size | 2 egg halves |
| Calories | 140 |
| Protein | 7g |
| Total Carbohydrates | 1g |
| Dietary Fiber | 0g |
| Net Carbs | 1g |
| Total Fat | 12g |
Front Porch Tip
Make these ahead of time and keep them refrigerated for an easy grab-and-go snack. They are perfect for busy afternoons, road trips, or when you need something filling between meals.
Why I Love This Recipe
Deviled eggs have always been part of Southern gatherings. They are simple, affordable, and loved by almost everyone. This recipe keeps that traditional flavor while making it a snack that fits into a diabetes-conscious lifestyle.
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