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#444084 - 06/02/11 09:53 PM Where are the deviled eggs?
sunnypower Offline

Registered: 05/11/10
Posts: 1279
Loc: usa
i cant believe i found no deviled egg recipes here! lol

for some reason mustard and ground mustard affect my AS a bit frown ive tried brown mustard too same affect. what can i do? i never tried dijon cuz of the wine = AS pain. and i cant remember... is there sugar in dijon?

so the questions are...

what kind and brand of mustard have u found to be NSD safe?

ground mustard?

your good recipe that does not contain mustard?

AS & Fibro. NSD + no sugar

#444169 - 06/03/11 10:17 PM Re: Where are the deviled eggs? [Re: sunnypower]
Kiwi Offline

Registered: 07/26/04
Posts: 1932
Loc: Auckland, New Zealand
Here's an old one from the NSD forum (it does have mustard tho). Jon was OK with dijon mustard.

Deviled Eggs

4 Hard-boiled eggs
1 Tbsp. prepared mustard
1 Tbsp. starch-free mayo
1/2 tsp. garlic salt
1/2 tsp. onion powder
1 pinch paprika for garnish

Peel eggs and cut into halves lengthwise. Remove the yolks and set aside the whites. Put the yolks and remaining ingredients into food processor or mash together with a fork. Refill the whites with this mixture. Garnish with paprika. Have fun experimenting with other ingredients such as green or black olives, green onions, different herbs or seasonings. These work well for snacking.
Chelsea smile

#444172 - 06/03/11 11:09 PM Re: Where are the deviled eggs? [Re: Kiwi]
sunnypower Offline

Registered: 05/11/10
Posts: 1279
Loc: usa
thanks kiwi smile

it didnt dawn on me to search diet section... DUH! lol

wow paprika? thought that was a no go, hmmmm. i did find some interesting recipes on web that use sour cream instead of mayo and vinegar instead of mustard etc. but just wondering what my nsd peeps were using.
AS & Fibro. NSD + no sugar

#444232 - 06/04/11 06:47 PM Re: Where are the deviled eggs? [Re: sunnypower]
Kiwi Offline

Registered: 07/26/04
Posts: 1932
Loc: Auckland, New Zealand
Yeah, not my recipe. I'd skip the paprika if you're super sensitive to starch and not able to handle spices.
Chelsea smile

#444277 - 06/05/11 06:07 PM Re: Where are the deviled eggs? [Re: sunnypower]
Lon Offline

Registered: 09/11/01
Posts: 8289
Loc: Gillette, Wyoming
In no way would I detract from Kiwi's succinct responce...
But the deviled eggs all got saved and rebuked the demon and can now be found on a starry night headed for eternity!!!


#444308 - 06/06/11 12:50 AM Re: Where are the deviled eggs? [Re: sunnypower]
Sue22 Offline

Registered: 01/13/08
Posts: 21251
Loc: Upstate NY
this is my recipe, handed down from my mother.
the vinegar is what gives it its bite.

6 Hard-boiled eggs
2 Tblsp Hellman’s mayonaise (or a little more til creamy enough)
1 tsp apple cider vinegar (or a little more til enough of a “bite”)
¾ tsp dijon mustard
½ tsp Worchestershire sauce
paprika, sprinkled on top

Place 6 eggs in cold water in pot, add a little white vinegar, bring to boil, turn down to gentle boil once boiling, gentle boil for 15-20 minutes, run under cold water til cool.

Once eggs are cool, slice eggs in half, longways.

Mix yolks with all but paprika.
Adjust mayo til creamy enough, not too dry.
Adjust vinegar til acidic enough, carefully though.
Fill whites with deviled yolk mixture.
Sprinkle with paprika.


Spondyloarthropathy, HLAB27 negative
Humira (still methylprednisone for flares, just not as often. Aleve if needed, rarely.)
LDN/zanaflex/flector patches over SI/ice
vits C, D. probiotics. hyaluronic acid. CoQ, Mg, Ca, K.
walk, bike
no dairy (casein sensitivity), limited eggs, limited yeast (bread)

#445296 - 06/19/11 03:08 PM Re: Where are the deviled eggs? [Re: Sue22]
sunnypower Offline

Registered: 05/11/10
Posts: 1279
Loc: usa
sue they look delicious! thank u for sharing.

i do love worcestershire too.
AS & Fibro. NSD + no sugar

#465004 - 03/16/12 03:53 PM Re: Where are the deviled eggs? [Re: sunnypower]
cemc Offline

Registered: 01/25/10
Posts: 2105
Loc: UK
I like curried eggs rather than devilled eggs - very similar though. Just use a bit of curry powder, some chopped chives or parsley and either a safe mayo, or mayo with a tiny bit of milk to mix it up to the right consistency. I sometimes use butter or margarine and milk instead of the mayo.


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