These deliciously creamy Keto Deviled Eggs have a subtle kick of heat that will keep you reaching for more! They’re a classic appetizer recipe that’s always a crowd-pleaser, even for those not following a low carb diet. Plus, you only need 5 ingredients plus salt and pepper to make them! I like to top mine with paprika, crumbled bacon, and chives. (Because who doesn’t love bacon?) The next time you need an easy appetizer, I highly recommend whipping up a batch.
Growing up in the South, deviled eggs were a staple at gatherings. In fact, they were often one of the first dishes to disappear.
I’m happy to say that these Keto Deviled Eggs are equally irresistible! They’re super creamy with just a subtle kick of heat that keeps me reaching for more. And, just like when I was growing up, they always seem to be gone in minutes.
You can enjoy them as-is or finish your deviled eggs with bacon, smoked paprika, and fresh herbs. Chives and parsley are my two favorites! Just beware that once you add the bacon, people truly won’t be able to stop themselves. These low-carb deviled eggs are just too good.
Whether you’re looking for a great appetizer to bring to a party or you’re having guests over for brunch, this dish is always a crowd-pleaser. Don’t be surprised if you get quite a few people asking for the recipe!
Simple Ingredients
- Eggs - I recommend using large eggs. This makes it easier to fill the eggs with the yolk mixture.
- Mayonnaise - Homemade mayo is great for this recipe. If you use a store-bought brand, make sure to check the label - some have sugar.
- Dill Pickles - Make sure they’re well-chopped so your deviled eggs don’t end up with big chunks of pickle.
- Mustard & Hot Sauce - These ingredients add flavor and a little kick.
- Salt & Pepper - You can adjust to taste.
- Paprika, Bacon, & Chives (optional) - These are my favorite toppings to finish off the deviled eggs. You could also use parsley instead of chives.
Tips & Tricks
- Let the hard boiled eggs rest in the ice bath for the full fifteen minutes before you peel the eggs. You want them to fully set in order to get the best texture.
- Using a piping bag is optional, but it will make it much easier to get the egg yolk mixture into the egg white halves.
- For the smoothest yolk mixture, use a food processor to pulse together the yolks, mayonnaise, chopped pickle, mustard, hot sauce, salt, and pepper.
Serving Suggestions
- For a simple dish to go with deviled eggs, these Marinated Cheese Cubes only take five minutes to prep!
- When you’re putting together the perfect game-day spread, Keto Jalapeno Poppers are always a classic.
- This Keto Spinach Dip can be served with regular pita chips and low-carb dippers for keto and non-keto guests alike.
- Keto Candied Pecans are a welcome addition to any buffet table.
How to Make Keto Deviled Eggs
Bring 1 inch of water to a rolling boil over high heat. Place the eggs in a steamer basket, transfer the basket to the saucepan, cover, and reduce the heat to medium-low.
Cook for 13 minutes.
While the eggs are cooking, fill a large bowl with ice cubes and water.
When the eggs are done cooking, use a slotted spoon to transfer to the ice bath. Allow them to sit for 15 minutes.
Peel the eggs and scoop out the yolks.
Place the yolks in a large bowl and mash together with the mayonnaise, chopped pickle, mustard, hot sauce, salt, and pepper. You could also pulse the mixture in a food processor until smooth.
Spoon or pipe the filling into the egg white halves. Sprinkle with the paprika and top with crumbled bacon and fresh herbs if desired.
You May Also Like These Keto Appetizer Recipes
- Who doesn’t love digging into a big ole pile of Keto Nachos with all your favorite toppings?
- Keto Mozzarella Sticks are a low-carb twist on a much-loved classic that you’ll crave again and again.
- This super easy Dill Pickle Dip is perfect with keto crackers, low-carb tortilla chips, or even on a burger.
- You’ll be amazed how much like the “real thing” these Keto Onion Rings are!
Keto Deviled Eggs
Ingredients
- 1 dozen large eggs
- ½ cup mayonnaise
- 1 tablespoon unsweetened chopped dill pickle
- 1 teaspoon mustard
- 1 teaspoon hot sauce
- ¼ teaspoon sea salt
- ¼ teaspoon fresh ground black pepper
- For topping: paprika bacon, chives or parsley
Instructions
- Bring 1 inch of water to a rolling bowl over high heat. Place the eggs in a steamer basket. Transfer the basket to the saucepan. Cover and reduce the heat to medium-low.
- Cook for 13 minutes.
- While the eggs are cooking, fill a large bowl with ice cups and water.
- Using a slotted spoon, transfer the eggs to the ice bath and let sit for 15 minutes.
- Peel the eggs and scoop out the yolks.
- Place the yolks in a large bowl and mash together with the mayonnaise, chopped pickle, mustard, hot sauce, salt, and pepper. (You can also pulse in a food processor until smooth.)
- Spoon or pipe the filling into the egg white halves.
- Sprinkle with the paprika and top with crumbled bacon and fresh herbs.
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