Keto Deviled Eggs

Dish Info

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.


– 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

– 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.