1001 Low-Carb Recipes: Hundreds of Delicious Recipes From Dinner to Dessert That Let You Live Your Low-Carb Lifestyle and Never Look Back (12 page)

¾ teaspoon chili powder

1 tablespoon (15 ml) cider vinegar

teaspoon garlic, finely minced

Peel the eggs and slice the eggs in half. Carefully remove the yolks to a mixing bowl and arrange the whites on a platter.

Mash the yolks well with a fork and then mash in the mayonnaise and yogurt. When the mixture is smooth, stir in the remaining ingredients.

Spoon the mixture back into the hollows in the egg whites. You may sprinkle a tiny bit of chili powder or paprika on top to make them look festive.

Yield:
12 pieces

Each with 3 g protein; 1 g carbohydrate; trace dietary fiber; 1 g usable carb.

6 hard-boiled eggs

5 tablespoons (70 g) mayonnaise

1 teaspoon spicy brown or Dijon mustard

2½ teaspoons very finely minced sweet red onion

5 drops hot pepper sauce

¼ teaspoon salt or Vege-Sal

Peel the eggs and slice the eggs in half.

Carefully remove the yolks into a mixing bowl and arrange the whites on a platter.

Mash the yolks with a fork. Stir in the mayonnaise, mustard, onion, hot pepper sauce, and salt and mix until creamy.

Spoon the mixture back into the hollows in the egg whites.

Yield:
12 halves

Each with a trace of carbohydrates, a trace of fiber, and 3 grams of protein.

That’s eggs with fish, not eggs from fish. If you thought stuffed eggs couldn’t go to an upscale party, these will change your mind.

6 hard-boiled eggs

2 tablespoons (28 g) mayonnaise

2 tablespoons (30 g) sour cream

¼ cup (50 g) moist smoked salmon, mashed fine

1 tablespoon (15 g) jarred, grated horseradish

2 teaspoons finely minced sweet red onion

teaspoon salt

Peel the eggs and slice the eggs in half.

Carefully remove the yolks into a mixing bowl and arrange the whites on a platter.

Mash the yolks with a fork. Stir in the mayonnaise, sour cream, salmon, horseradish, onion, and salt and mix until creamy.
Spoon the mixture back into the hollows in the egg whites.

Yield:
12 halves

Each with a trace of carbohydrates, a trace of fiber, and 3 grams of protein.

This is for all you blue cheese fans! If you don’t have Stilton—the particularly strong English blue cheese—on hand, go ahead and use whatever blue cheese you’ve got.

6 hard-boiled eggs

2 tablespoons (28 g) mayonnaise

2 tablespoons (30 g) plain yogurt

2 ounces (60 g) Stilton cheese, crumbled pretty fine

3 scallions, minced

¼ teaspoon salt or Vege-Sal

Peel the eggs and slice the eggs in half.

Carefully remove the yolks into a mixing bowl and arrange the whites on a platter.

With a fork, mash the yolks well. Stir in the mayonnaise and yogurt. When the yolks are smooth and creamy, mash in the Stilton, leaving some small lumps and then stir in the scallions and the salt.

Spoon the yolk mixture back into the hollows in the egg whites.

Yield:
12 pieces

Each with 3 g protein; 1 g carbohydrate; trace dietary fiber; 1 g usable carb.

Deviled ham gives these eggs a country sort of kick.

6 hard-boiled eggs

1 can (2¼ ounces, or 62 g) of deviled ham

4 teaspoons spicy brown mustard

3 tablespoons (42 g) mayonnaise

¼ teaspoon salt

Paprika

Peel the eggs and slice the eggs in half.

Carefully remove the yolks into a mixing bowl and arrange the whites on a platter.

Mash the yolks with a fork. Stir in the ham, mustard, mayonnaise, and salt and mix until creamy.

Spoon the mixture back into the hollows in the egg whites. Sprinkle with a little paprika for color.

Yield:
Makes 12 halves

Each with 1 gram of carbohydrates, a trace of fiber, and 4 grams of protein.

6 hard-boiled eggs

cup (75 g) mayonnaise

2 teaspoons horseradish mustard

1 teaspoon Cajun Seasoning (page 484)

Peel the eggs and slice the eggs in half.

Carefully remove the yolks into a mixing bowl and arrange the whites on a platter.

Mash the yolks with a fork. Stir in the mayonnaise and mustard and mix until creamy.

Add the Cajun seasoning and blend well.

Spoon the mixture back into the hollows in the egg whites.

Yield:
12 halves

Each with 1 gram of carbohydrates, a trace of fiber, and 3 grams of protein.

Serve this party favorite with pepper strips, cucumber rounds, celery sticks, or low-carb fiber crackers.

1 can (13½ ounces, or 380 g) artichoke hearts

1 cup (225 g) mayonnaise

1 cup (100 g) grated Parmesan cheese

1 clove garlic, crushed, or 1 teaspoon of jarred, chopped garlic

Paprika

Preheat the oven to 325°F (170°C, or gas mark 3).

Drain and chop the artichoke hearts.

Mix the artichoke hearts with the mayonnaise, cheese, and garlic, combining well.

Put the mixture in a small, oven-proof casserole dish, sprinkle a little paprika on top, and bake for 45 minutes.

Yield:
4 servings

Each with 3 grams of carbohydrates and 1 gram of fiber, for a total of 2 grams of usable carbs and 10 grams of protein. Analysis does not include dippers.

This is a great, equally yummy version of the previous recipe, but keep in mind that it does make twice as much dip.

1 can (13½ ounces, or 380 g) artichoke hearts

1 package frozen chopped spinach (10 ounces, or 280 g), thawed

2 cups (450 g) mayonnaise

2 cups (200 g) grated Parmesan cheese

2 cloves garlic, crushed, or 2 teaspoons jarred, chopped garlic

Paprika

Preheat the oven to 325°F (170°C, or gas mark 3).

Drain and chop the artichoke hearts.

Combine the spinach, mayonnaise, cheese, and garlic in a large casserole dish (a 6-cup [1.4-L] dish is about right). Sprinkle with paprika.

Bake for 50 to 60 minutes.

Yield:
8 servings

Each with 4 grams of carbohydrates and 2 grams of fiber, for a total of 2 grams of usable carbs and 10 grams of protein.

Not only will this mildly spicy dip please your friends and family, but carried in a snap-top container with a bag of cut-up veggies, it would make a great lunch.

1 can (5 ounces, or 140 g) chunk chicken, drained

3 ounces (85 g) light cream cheese

1 tablespoon (14 g) mayonnaise

2 tablespoons (20 g) minced red onion

¾ teaspoon curry powder

1 teaspoon brown mustard

¼ teaspoon hot pepper sauce, or to taste

2 tablespoons (10 g) minced fresh parsley

This is pretty darned easy—just assemble everything in your food processor with the S-blade in place and pulse until it’s smooth. Put your dip in a pretty bowl and surround it with cucumber slices, celery sticks, and/or pepper strips.

Yield:
6 servings

Each with 7 g protein; 2 g carbohydrate; trace dietary fiber; 2 g usable carbs. Carb count does not include vegetable dippers.

This is a very simple guacamole recipe, without sour cream or mayonnaise, that lets the taste of the avocados shine through.

4 ripe black avocados

2 tablespoons (20 g) minced sweet red onion

3 tablespoons (45 ml) lime juice

3 cloves garlic, crushed

¼ teaspoon hot pepper sauce

Salt or Vege-Sal to taste

Halve the avocados and scoop the flesh into a mixing bowl. Mash coarsely with a fork.

Mix in the onion, lime juice, garlic, hot pepper sauce, and salt, stirring to blend well and mashing to the desired consistency.

Yield:
6 generous servings

Each with 11 grams of carbohydrates and 3 grams of fiber, for a total of 8 grams of usable carbs and 3 grams of protein.

This recipe contains lots of healthy fats and almost three times the potassium found in a banana.

This easy dip tastes wonderful with all sorts of raw vegetables; try serving it with celery, peppers, cucumber, broccoli, or whatever else you have on hand.

1 pint (460 g) sour cream