Deviled Eggs – Keto Low Carb Recipe
Yet another long overdue recipe! I make deviled eggs for nearly every gathering and the best part is to make this keto deviled eggs recipe, you really don’t need to do anything significantly different from the classic recipe. To make keto deviled eggs, you just need a few simple ingredients you likely already have in in your refrigerator and pantry.
However, I definitely recommend using homemade keto mayonnaise over the kind you typically find in the grocery store. Go check out my keto mayonnaise recipe for more information on why you should avoid Hellmann’s and others like it.
Are Deviled Eggs Keto?
Deviled eggs are very keto friendly. This party favorite is a great choice when you’re at an event and not sure what choice to make to keep it keto.
Of course, we’d like to see all deviled eggs made with healthier mayo, (most have inflammatory seed or vegetable oils) you can definitely eat any deviled eggs and stay in ketosis. Most have near zero carbs.
For the best keto deviled eggs, use homemade mayo and free range eggs.
Keto Deviled Eggs Recipe
To make these, one of the key ingredients is of course, egss. While I’ve learned a few tricks over the years to make eggs tender and easy to peel, you’ll save yourself a lot of headache by using older eggs. Fresh eggs are harder to peel. If you use older eggs for this recipe, you may not even have to use the foolproof method I share in my video.
Whichever method you choose, just be sure not to overcook your eggs. Overcooking makes them rubbery and contributes to the green ring you sometime see in hard boiled eggs as well.
You may also notice a slightly unusual ingredient in these keto deviled eggs, greek yogurt. I love the lightness this gives to the filling and nobody ever really notices except to say these are some of the best deviled eggs they’ve had.
If you’re looking for other great keto appetizers, be sure to check out our crab cakes, buffalo wings or cheese torta.
- 6 large Eggs , hard-boiled
- 2 tablespoons mayonnaise
- 1 tablespoon greek yogurt
- ½ teaspoon mustard, powdered
- ¼ teaspoon white pepper
- ¼ teaspoon salt
- ¼ teaspoon smoked paprika, plus extra for garnish
- red bell pepper, garnish
- dried parsley, garnish
- dried chives, garnish
- Peel the hard boiled eggs and slice in half lengthwise.
- Remove the yolks and place them in a bowl along with the mayo, mustard, salt, and pepper.
- Place yolk mixture into a pastry bag with a wide fluted tip.
- Add filling to each egg white and finish with garnishes.
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