Easy Classic Keto Deviled Eggs
A rich, creamy, and low-carb keto deviled eggs recipe that is perfect for a quick snack or party appetizer.
Ingredients
Eggs & Filling
- 6 large eggs must be at room temperature
- 1/4 cup mayo use full-fat for best keto results
- 1 tsp vinegar white vinegar or apple cider vinegar
- 1 tsp dijon mustard smooth variety, not grainy
- 1/8 tsp garlic powder ensure it is fine powder, not minced
Garnish & Seasoning
- to taste salt & pepper freshly cracked black pepper is best
- smoked paprika for garnish
- parsley freshly chopped, for garnish
Instructions
- Place your room-temperature eggs gently into a medium pot in a single, even layer. Pour cool water over them until submerged by about an inch and a half.
- Place a tight lid on the pot and bring to a rolling boil over high heat. The exact second it boils, turn the heat completely off but leave the pot on the burner. Let sit undisturbed for exactly 15 minutes.
- Transfer the eggs immediately into a prepared ice water bath. Let them chill for at least 10 minutes to stop the cooking process and shrink the egg from the shell.
- Gently tap and peel the eggs under cold running water. Slice each egg perfectly in half lengthwise.
- Carefully pop the yellow yolks out into a medium mixing bowl. Arrange the empty white halves on a serving platter.
- Mash the yolks with a fork until no large lumps remain. Add the mayo, vinegar, dijon mustard, garlic powder, salt, and pepper. Stir vigorously until completely smooth and fluffy.
- Scoop your creamy yolk mixture into a piping bag and squeeze generous swirls of filling into each empty egg white.
- Garnish with a light dusting of smoked paprika and freshly chopped parsley before serving.
Notes
Substitutions: You can replace the mayonnaise with full-fat sour cream, thick plain Greek yogurt, or mashed avocado.
Storage: Store leftovers in a shallow, airtight container in the refrigerator for up to 2 days. Do not freeze.