We take appetizers VERY seriously in my family. Ever since I can remember, whenever my parents would host dinner parties or gatherings, they would ensure there was a plethora of appetizers served. To them, appetizers were the teaser of what was to come, and they’d always knock it out of the park. From crispy crab cakes to jalapeno poppers, there was always something for everyone and it was always delicious. While I try not to play favorites, I have always had a soft spot for mom’s deviled eggs. Whenever she made these at home, I would always beg her to make extra for me to enjoy the next day.
Are deviled eggs keto?
What I love most about my mom’s version is that they are completely low carb and keto friendly! Now, not all deviled egg recipes are like that. Many use commercial store-bought mayonnaise, which is LOADED with sugar and excess carbs. This keto deviled eggs recipe is one you’ll make on repeat. They are always a hit at any party or event, and they come together quickly and easily. Made with just 4 key ingredients, you have no excuses not to try them out. What I love about this dish is that it is the appetizer or starter that everyone can partake in, whether you follow a keto diet or not!
How do you make keto deviled eggs?
The Ingredients.
Boiled eggs– Follow my instructions on how to boil the perfect eggs for deviled eggs. Mayonnaise– Skip the expensive store-bought kinds and make your own. Dijon mustard– Balances out the creaminess of the mayonnaise and adds some delicious tang. Vinegar– White or apple cider vinegar. Salt and pepper– To taste. Chives– Finely chopped.
The Instructions.
In a large pot of water, add your eggs and bring it to a boil. Once it is boiling, remove from the heat, cover the pot, and let the eggs sit in the boiled water for 12 minutes. Next, immediately transfer into a bowl filled with iced water and let it chill for 20 minutes. Now, carefully shell the eggs and using a sharp knife, slice lengthways and remove the yolks. Add the yolks to a mixing bowl, along with the mayonnaise, mustard, vinegar, salt and pepper, and mash together until perfectly smooth. Finally, transfer the filling into a piping bag and carefully pipe them into the egg white halves. Garish with chives and serve immediately or chill for an hour if you’d like them to be served cold.
Tips to perfectly boiled eggs
You must add the eggs to the pot before you bring it to a boil. This allows the whites to cook. The water you transfer the boiled eggs to must be ice cold, and can contain ice blocks in them. The iced water reacts with the hot eggs to swiftly firm the yolks and the whites, ensuring they aren’t rubbery or overcooked. When shelling the eggs, lightly tap one side with a spoon or knife.
Flavor variations
Switch up the spices. Smoked paprika, onion and garlic salt, and Italian seasonings are all great spices to sprinkle on top of the eggs. Add bacon! Take this appetizer up a notch by adding some crispy bacon bits on top (and mixed into the filling!). Make it cheesy. Fold through some finely shredded parmesan cheese into the filling and sprinkle some extra on top.
Storing and make-ahead instructions
To store: Leftovers should be stored in the refrigerator, covered, for up to 3 days. To make ahead: If you’d like to make these in advance, refrigerate the boiled and cooled eggs for up to one week. When ready to serve, simply shell the eggs, make the filling, then pipe into the whites.
More keto appetizer recipes to try
Sausage balls Stuffed mushrooms Mozzarella sticks Cheese bread Biscuits
