These keto deviled eggs are creamy with just the right amount of spice. This high protein, easy-to-make finger food is perfect for any special occasion, BBQ and potluck making them the perfect keto appetizer.
This recipe can easily be doubled or tripled. We include make ahead tips.
Serve these with Low Carb Meatloaf and Roasted Brussels Sprouts for a complete keto meal.
Jump to:
Why you'll love this recipe
Every year, at every holiday gathering, someone brings deviled eggs. They make a great appetizer, a delicious side dish, and are the perfect pop-able finger food.
They are healthy and high in protein and fat, and I can't get enough of them.
Some people like a bit of sweetness to their keto deviled eggs but this recipe is all about the tang and the spice. If you don't like spice, simply leave the paprika off the top. We also use paprika in our baked keto BBQ chicken wings recipe.
You can make the hard boiled eggs your favorite way but we prefer to use our Instant pot.
I've shared our method below, for those that are interested in cooking eggs in an instant pot for low carb deviled eggs, or for hard boiled eggs to snack on.
Expert Tips
Use a sharp knife to cut the eggs in half, to keep the whites from breaking.
Use a piping bag with a piping tip to making filling each egg easier. If you don't have a piping bag, you can use a large zip lock bag and cut the tip off.
You can make these deviled eggs up to a day in advance, but they are best when served the same day.
Steam your Eggs
Traditionally, people boiled eggs for deviled eggs but the latest trick is to steam them. By steaming them and putting them straight into an ice bath, you prevent overcooking and it’s easier to peel the eggs.
When we make keto deviled eggs, we like to steam them in our pressure cooker (instant pot). Instant pot hard boiled eggs are the way to go!
To cook your eggs in an instant pot, place the metal basket at the bottom and add a cup of water.
Set your eggs on top of the basket and select “manual” cook. Set the time to 5 minutes. After the 5 minutes is up, leave the eggs in the pressure cooker for another 5 minutes (watch the timer and don’t go over).
Press the quick release button to release the steam. Once the steam is released, transfer the eggs to an ice bath.
We usually fill a big bowl with water and some ice. Once the eggs are chilled, you can make your deviled eggs.
Key ingredients
Hot Paprika: We like the little bit of heat this paprika brings. If you can't handle spice, try sweet or smoky paprika instead.
Dijon Mustard: Has a stronger, more pungent flavor than traditional yellow mustard. Really gives these deviled eggs a pop.
Step by Step Instructions
- Cook eggs in an instant pot (see instructions above), or hard boil them.
- Peel the eggs.
- Slice each egg in half, lengthwise.
- Remove the yolk halves and place in a medium size mixing bowl.
- Arrange the egg white halves on a serving platter or in a storage container (if you’re making them a day ahead).
- Using a fork, mash up the yolks.
- Add mustard, mayonnaise, vinegar, salt and pepper. Stir until well mixed and creamy.
- Pipe or spoon the egg yolk mixture into the egg white halves.
- Sprinkle with paprika.
- Serve right away or store for up to a day.
For the complete list of ingredient amounts, please see the printable recipe card below.
Storage & Make Ahead Tips
If you have any leftovers, they can be stored in the fridge for 2 to 3 days in an airtight container. We do not recommend freezing. The texture will be awful.
If you want to do food prep in advance you can cook your eggs and mix your egg yolk mixture, but not fill the egg whites right away.
Sometimes I get everything ready 1-2 days before and keep the eggs in one container in the refrigerator, and the yolk mixture in another container.
You could also prepare your eggs and keep them in the shell in the refrigerator until you are ready to make your deviled eggs.
For another easy make ahead keto appetizer, try our cold keto spinach dip.
Variations to try
Bacon: Mix some crisp bacon into your yolk mixture for a lovely crunch and flavor.
Spicy: Sprinkle cayenne pepper on your devilled eggs or add any hot sauce to your yolk mixture for that extra zing.
Sour Cream: Instead of mayo use sour cream. Ups the tanginess.
Chives: Chop up some fresh chives and sprinkle on top. Adds color and flavor
Smoky: Use smoked paprika instead of the hot paprika we use in this recipe.
For more deviled eggs recipes, you might like these Million Dollar Deviled Eggs. Just note, you'll want to use regular pickle juice and not the sweet pickle juice to keep them keto.
LET'S GET SOCIAL, you can follow Four Score Living on Pinterest. You can also leave a comment below if you have any questions.
Did you make these? Leave a comment below letting me know how you cooked your eggs and what you thought.
📖 Recipe
Keto Deviled Eggs
Equipment
Ingredients
- 1 dozen large eggs hard boiled or steamed until cooked through
- 1 tablespoon Dijon mustard
- ⅓ cup mayonnaise
- 2 teaspoons white vinegar
- salt and pepper to taste
- paprika for sprinkling on top
Instructions
- Peel the cooked eggs.
- Slice each egg in half, lengthwise.
- Remove the yolk halves and place in a medium size mixing bowl.
- Arrange the egg white halves on a serving platter or in a storage container (if you’re making them a day ahead).
- Using a fork, mash up the yolks.
- Add mustard, mayonnaise, vinegar, salt and pepper. Mix until well combined.
- Pipe or spoon the egg yolk mixture into the egg white halves.
- Sprinkle with paprika.
- Serve right away or store for up to a day.
Notes
-
- This keto deviled egg recipe can be doubled or tripled.
- Use a sharp knife to cut the eggs in half, to keep the whites from breaking.
- Use a piping bag with a large piping tip to making filling each egg easier.
- You can make these deviled eggs up to a day in advance, but they are best when served the same day.
George Crosby
Chesapeake Hard Boiled Eggs
Drop the vinegar. Add 1 tsp. Prepared Horseraddish.
Drop the paprika, and sprinkle with Old Bay Seasoning.
Four Score Living
Thanks for sharing George! I'll definitely give the horseradish a try next time.