Keto Deviled Eggs

Square photo of a white platter with keto deviled eggs garnished with bacon, paprika, and parsley.

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5 from 1 vote

When you are looking for an easy appetizer that is sure to be a hit, it doesn't get any better than these Deviled Eggs!

Prep Time15

Cook Time13

Ice Bath15

Total Time43

Course: Appetizer

Cuisine: American

Keyword: Holidays

Servings:

Calories: 126.81kcal

Author: Wendy Polisi

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.

Notes

Storage

If you find yourself with leftover deviled eggs, you can cover them tightly and store them in the refrigerator. I would recommend eating within a day or so.

To prep low-carb deviled eggs in advance, you can store the egg whites and yolk mixture separately in airtight containers in the refrigerator for up to two days. When you’re ready to eat, simply assemble and serve.

Nutrition