Keto Deviled Eggs
Keto deviled eggs are the perfect keto appetizer or keto party snack. This high protein, easy-to-make finger food is perfect for any special occasion, BBQ, or potluck. This keto deviled egg recipe can be doubled or tripled.
Servings: 24 halves
Calories: 60kcal
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
Use your instant pot and steam your eggs for 5 minutes on "manual cook". Leave in the pressure cooker for another 5 minutes, then do a quick release. Place your eggs in an ice bath. This method makes them so much easier to peel, plus you can't overcook them.
Use a sharp knife to cut the eggs in half, to keep the whites from breaking.
For the smoothest texture, use your food processor to make the egg yolk filling.
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.
This keto deviled egg recipe can be doubled or tripled.
Nutrition
Serving: 1 | Calories: 60kcal | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 95mg | Sodium: 79mg