Welcome to one of my favorite kitchen creations – the Classic Keto Deviled Eggs! I just know you’re going to fall in love with the perfect balance of creamy, tangy, and savory flavors. With just 15 minutes of prep time, you can indulge in these guilt-free treats without sacrificing flavor or quality. So, let’s dive right in and explore why this recipe is a staple in my household!
Here’s what you’ll need for our yummy Keto Deviled Eggs:
- Eggs (12 large): Use the kind you like best. If you can, buy them a few days before you make this. Older eggs are easier to peel!
- Dijon Mustard (1 tablespoon): This adds a nice kick. Try different kinds if you want to play with the taste.
- Mayonnaise (⅓ cup): Full-fat mayo is great for keto, but pick what you enjoy.
- White Vinegar (2 teaspoons): Just a bit for tang. Apple cider vinegar works too, if that’s all you have.
- Salt and Pepper: Add as much as you like!
- Paprika: A pinch for looks and a bit of smoky taste.
Let’s get cooking! It’s super easy, I promise:
- Cook and peel the eggs: You can boil them or steam them, it’s up to you. When they’re done, put them in cold water for a few minutes. This makes them so much easier to peel.
- Cut and scoop: Slice each egg in half, long ways. Take out the yellow part (the yolk) and put all the yolks in a bowl. Put the white parts (the whites) on a plate or in a box if you’re making them for later.
- Mash and mix: Use a fork to mash up the yolks until they’re smooth. Add the mustard, mayo, vinegar, salt, and pepper. Mix it all up really well.
- Fill ’em up: Now, you can spoon the yummy yolk mix back into the egg whites. If you want them to look fancy, you can use a bag with a cut corner to pipe the mix in.
- Sprinkle and serve: Add a bit of paprika on top for a pretty look. You can eat them right away, or keep them in the fridge for a day.
Let’s Get Cracking with Those Eggs!
Okay, first things first – cooking the eggs. You want them easy to peel, right? I’ve found the best way is to put them in a pot, cover them with cold water, and bring it to a rolling boil. Once it’s boiling, turn off the heat and let them sit for about 10-12 minutes. Then, plunge them into ice water. **This is key!** It stops the cooking and makes them peel like a dream.
Mixing Up the Magic
Now for the yummy part – the filling! When you’re mashing those yolks, make sure they’re super smooth. I like to use the back of a fork, but a potato masher works too. And don’t be shy with the mayo and mustard! You can always add a bit more or less to get the taste just right for you. **Taste as you go!** That little bit of vinegar really brightens things up. And don’t forget salt and pepper – they’re super important for flavor.
Making it Fancy (or Not!)
Want to get a little fancy? You can pipe the filling into the egg whites for a pretty look. Just put the yolk mix in a plastic bag, snip off a corner, and squeeze it in. But hey, if you’re like me and just want to get them on the table, a spoon works just fine! Sprinkle some paprika on top for a pop of color. You could also try a dash of cayenne pepper if you like a little kick.
What Else Can You Add?
This is where the fun starts! Feel free to play around with flavors. Some of my favorite things to add are a bit of chopped pickle, a splash of hot sauce, or some fresh herbs like chives or dill. Even a little bit of crispy bacon crumbled on top is amazing. **Make it your own!**
Keeping Them Fresh
If you’re making these ahead, store the filling and the whites separately. Then, just fill them up right before you’re ready to serve. They’ll stay good in the fridge for a day or so. They’re great for parties, picnics, or just a quick snack!
Serving Ideas
Deviled eggs are awesome on their own, but they’re also great with other things. Try serving them with some sliced veggies, a salad, or even as part of a bigger spread. They’re always a crowd-pleaser!
Classic Keto Deviled Eggs
Ingredients
Ingredients
- 1 dozen large eggs hard boiled or steamed until cooked through
- 1 tablespoon Dijon mustard
- 1/3 cup mayonnaise
- 2 teaspoons white vinegar
- salt and pepper to taste
- paprika for sprinkling on top
Instructions
- Peel the cooked eggs.
- Slice each egg in half, lengthwise.
- Remove the yolk halves and place in a medium size mixing bowl.
- Arrange the egg white halves on a serving platter or in a storage container (if you’re making them a day ahead).
- Using a fork, mash up the yolks.
- Add mustard, mayonnaise, vinegar, salt and pepper. Mix until well combined.
- Pipe or spoon the egg yolk mixture into the egg white halves.
- Sprinkle with paprika.
- Serve right away or store for up to a day.