Keto Deviled Eggs
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My keto deviled eggs are an easy and delicious appetizer recipe made with just 4 ingredients! Ready in just 12 minutes, you won’t be able to stop at one!
My mom is famous for her deviled eggs, and little did I know that they were actually naturally keto-friendly, which isn’t the case for most recipes, which use store-bought mayonnaise loaded with sugar and excess carbs.
These low-carb deviled eggs use just four main ingredients and come together quickly and easily. My mom’s trick (which I’m sharing here) is not to over-boil the eggs. In testing, the longer the eggs are boiled, the more likely they are to turn chalky and grey. The ice bath immediately after is what stops the cooking and keeps that creamy yellow color intact. Without it, the residual heat keeps cooking the yolk even after you’ve taken them off the stove. You want the yolks fully set but still creamy yellow. I love to finish them with some chives and a touch of smoked paprika.
Table of Contents
Key Ingredients
Here’s what goes into keto deviled eggs, along with my kitchen notes. Full measurements are in the recipe card below.
- Boiled eggs. I boil them using the method in this post, but if you want to skip the stovetop entirely, my air fryer hard boiled eggs work just as well and are easier to peel.
- Mayonnaise. The base of the filling. I always use homemade keto mayonnaise here since store-bought versions often contain added sugar and thickeners. Please don’t use low-fat or fat-free mayonnaise, as they have even more carbs.
- Dijon mustard. Balances out the creaminess of the mayonnaise and adds some delicious tang. If you like heat, English mustard works well.
- Vinegar. White or apple cider vinegar.
- Salt and pepper. To taste.
- Chives or green onions. To decorate.
Arman’s tips for 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 it can contain ice blocks. The iced water reacts with the hot eggs, swiftly firming the yolks and whites and preventing them from becoming rubbery or overcooked.
- When shelling the eggs, lightly tap one side with a spoon or knife.
How to make keto deviled eggs
In a large pot of water, add your eggs and bring them to a boil. Once boiling, remove from the heat, cover the pot, and let the eggs sit in the boiling water for 12 minutes. Next, transfer immediately to 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 with the mayonnaise, mustard, vinegar, salt, and pepper, and mash until perfectly smooth.
Finally, transfer the filling into a piping bag and carefully pipe it 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.
Flavor variations
- Switch up the spices. Smoked paprika, onion salt, garlic salt, and Italian seasoning all work well sprinkled on top. I usually go with smoked paprika because it adds both color and flavor.
- Add bacon. Mix crispy bacon bits into the filling and sprinkle more on top. My partner requests this version every time I make these for a crowd… or just for him 🙂
- Make it cheesy. Fold finely shredded Parmesan into the filling before piping- it adds a subtle savory depth without changing the texture.
- Add pickle juice. Swap the vinegar for a tablespoon of pickle juice instead- reader Katy tried this and said it added just the right amount of flavor. I tested it after her comment, and she was right.
Storage and make-ahead
To store: Leftovers should be refrigerated, covered, for up to 3 days.
To make ahead: If you’d like to make these in advance, refrigerate the boiled, cooled eggs for up to 1 week. When ready to serve, simply shell the eggs, make the filling, then pipe it into the whites.
Frequently Asked Questions
The most common cause of a lumpy filling is the yolks not being mashed thoroughly enough before adding the other ingredients. For a perfectly smooth filling, you can press the yolks through a fine mesh sieve before mixing. It does take an extra minute, but the texture difference is noticeable.
Yes. Spoon the filling into a ziploc bag, seal it, and snip a small corner off the bottom. It gives you the same control as a piping bag without the extra equipment. Alternatively, I’ve also used a small spoon when I’m not concerned about presentation.
Keto Deviled Eggs
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1/2 teaspoon vinegar white or apple cider vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup chives finely chopped, to serve
Instructions
- Add the eggs to a large pot and fill with water. Place it over medium heat and bring it to a boil. Once they begin to boil, turn off the heat and cover the pot. Let the eggs sit there for 12 minutes.
- Moving quickly, transfer the boiled eggs into a bowl of iced water. Chill for 20 minutes.
- Shell the eggs and carefully cut lengthways then remove the yolks. Add them into a large mixing bowl, then add the remaining ingredients, except for the chives, and mix together until perfectly smooth.
- Transfer the yolk mixture into a piping bag and pipe the filling into the egg white halves. Sprinkle with chives and serve immediately.
Notes
Nutrition
More keto appetizer recipes
- Keto sausage balls– The appetizer my partner requests every game day.
- Keto stuffed mushrooms– These look elegant, but they only need five ingredients.
- Keto mozzarella sticks– It took me over ten trials to nail the crispy coating.
- Keto cheese bread– This reminds me of a pizzeria.
- Keto biscuits– Buttery, flaky, and the perfect side dish.
this is a good recipe for deviled eggs. I love it and will keep making them this way.
Thanks so much, Debra!
I’m carnivore and this recipe was absolutely amazing. I was struggling to increase my protein fat intake. Thanks to you they’re so delicious Im getting all my macros in. Thanks again
I love to hear that, Sonja- these are such a great way to hit both those macros in one 🙂
Perfect! I eat them for breakfast.
Quick, easy and really yummy! Two of us ate the whole platter in one go. I did add two tablespoons of pickle juice to the recipe and it added just a bit of flavor. So good!