Classic deviled eggs are an ideal keto snack recipe. You’ll love this quick and easy recipe for family-favorite keto deviled eggs. Plus, I’ll give you all my tips to make the perfect, easy-to-peel, hard-boiled eggs.
Perfect Keto Deviled Eggs
I’m not sure if there is a better snack on the keto diet than the classic deviled egg. They’re the perfect simple food to pack in your lunch — but they’re equally at home as a low-carb appetizer to bring to a holiday party. Plus, they’re simple to make and only require a handful of staple ingredients. I’m sure you’ll agree, this is a keto recipe you’ll definitely want to try.
Keep this recipe handy to whip up anytime you have a party or gathering. They are so easy to make, and are always a big hit!
And, if you want to kick it up a notch, why not try these Loaded Keto Deviled Eggs with Cheddar and Bacon!
Are Eggs on the Keto Diet?
Yes, eggs are a healthy part of a low-carb diet. They’re loaded with nutrients, vitamins, minerals, protein, and healthy fats. Check out these other delicious egg recipes:
- Keto Egg Muffins – Easy Low Carb Breakfast Idea
- Keto Breakfast Casserole with Sausage, Egg, and Cheese
- How to Make Hard-Boiled Eggs in an Instant Pot
And if you love eggs for snacks or quick lunches, be sure try my keto egg salad! It’s seriously so good – creamy and velvety, with a zippy mustard dressing and crunchy celery.
The Best Way to Make Hardboiled Eggs
Over the years, I’ve tried many different ways to hard-boil eggs. Some recipe will tell you to start eggs in cold water, add vinegar to the water, or even pierce the eggshells with a pin. But my favorite way to hard-boil eggs — hands down — is in an Instant Pot. If you have an Instant Pot and want to learn the method for perfect hard-boiled eggs, check out this post: Instant Pot Boiled Eggs. You’ll get easy-to-peel eggs with tender whites and creamy yolks, every time.
If you don’t have an Instant Pot yet, you can also make great, easy-to-peel, hard-boiled eggs on the stove. I like to use the hot-start method to make stovetop hard-boiled eggs. To do this, you’ll first bring a large pot of water up to a rolling boil on high heat. Then, once the water is boiling, add the eggs. I like to do this with tongs or a slotted spoon to avoid any splashing water. Simmer the eggs for 12 minutes, and after they have cooked, take the pot off the heat and immediately transfer the eggs to an ice bath.
Either of these two methods will give you easy-to-peel the eggs. Now, you’re ready to start making Deviled Eggs.
Ingredients for Keto Deviled Eggs
This recipe starts off with, you guessed it, hard-boiled eggs. To make the filling, you’ll need a few more ingredients:
- mustard (I like Dijon)
- a little bit of garlic powder
- salt and pepper
- optional toppings: For classic deviled eggs, top with a little sprinkle of smoked paprika.
And that’s all you’ll need! If you’re serving these for a party, you may want to garnish them with some parsley or fresh chives, too!
How to Make Deviled Eggs
These keto deviled eggs are a simple recipe, even though they might look fancy. They’re so easy to whip up.
To start, slice the hard-boiled eggs in half lengthwise, and scoop the yolks out into a small bowl. Mash the yolk thoroughly with a fork, then stir in the mayo, Dijon, garlic powder, salt and pepper until completely combined.
If you would like a super-smooth filling, you can also combine these ingredients in a food processor for a few seconds instead of mashing everything by hand.
After the yolk filling is prepared, fill the egg white halves. Using either a spoon, a small cookie scoop, or a piping bag, fill the egg whites with the yolk mixture.
To serve, garnish the top of each egg with your desired toppings. Served slightly chilled.
Storing Keto Deviled Eggs
Freshly filled deviled eggs are best — but you can definitely prep the hard-boiled eggs ahead of time for a party.
Unpeeled hard-boiled eggs, still in the shell, can be refrigerated for up to a week. If they’re peeled, you want to use them in a couple of days.
Another way to prep these Keto Deviled Eggs is to prepare the egg whites and filling mixture and refrigerate each separately in tightly-sealed containers until ready to assemble and serve.
Here’s an important food safety note: Deviled eggs should only be stored a maximum of 2 hours at room temperature.
- 12 large eggs
- 1/3 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 1 tbsp chopped fresh chives (optional)
- Make hard-boiled eggs: Fill a large pot with water and bring to a boil. Carefully place eggs in the hot water. Place the lid on the pot, reduce heat to low, and cook the eggs on a bare simmer for 12 minutes.
- Remove the eggs, and chill in an ice bath for 10-15 minutes. Carefully peel the eggs.
- Slice the eggs in half lengthwise. Remove the egg yolks and place yolks in a small mixing bowl.
- To the egg yolks, add the mayonnaise, mustard, garlic powder, salt, and pepper. Mix well, using a fork to mash the yolks.
- Spoon or pipe the yolk mixture into the halved egg whites. Sprinkle with paprika and chives, if desired. Chill and serve
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 114 Total Fat: 9g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 189mg Sodium: 229mg Carbohydrates: 1g Net Carbohydrates: 0g Fiber: 0g Sugar: 0g Sugar Alcohols: 0g Protein: 6g