Southern deviled eggs just might become your go-to keto snack while you’re on a low carb diet. This classic deviled egg recipe is easy to make (especially when you make Instant Pot Boiled Eggs) and easy to grab when hunger strikes.
We enjoy these keto deviled eggs every Easter since they are a Southern comfort food everyone enjoys no matter their way of eating.
Are Deviled Eggs Keto?
This keto deviled egg recipe certainly is! With 5 grams of fat, 3 grams of protein, and zero net carbs, I think you’ll be happy with what these keto deviled eggs can do for your daily macros. For other deviled egg recipes, be sure to look at the ingredients carefully.
Keto Deviled Eggs
Ingredients
- 12 hard-boiled eggs (I make mine quickly and easily in the Instant Pot and there’s no going back for me!)
- 1/3 cup mayonnaise
- 1/2 Tablespoon dry mustard
- paprika to sprinkle
Directions:
Slice cooled, hard-boiled eggs in half vertically.
Scoop out the yolks and place them in a small. I use a baby food spoon for this and it makes the job so easy!
Use a fork to mash up the yolks until no big chunks are left. If you’re going to pipe the deviled egg filling into the whites later, you’ll need to make sure they are mashed up VERY well so that your piping bag doesn’t clog. If you’re using the baby spoon method you have a little more wiggle room.
Add mayo and dry mustard and mix well using the same fork.
(optional) you can add salt and pepper to taste at this point, but I didn’t feel like my deviled eggs needed it due to the mustard flavor and the sodium in the mayo and eggs themselves.
Spoon (or pipe) filling into egg whites. It gets messy, but this is real life.
Sprinkle the keto deviled eggs with paprika and serve chilled.
Deviled eggs are best enjoyed within a day or two. I like to boil my eggs a day or two ahead of time so I can make this keto deviled egg recipe quickly and serve them right away.
Keto Deviled Eggs
Ingredients
- 12 hard-boiled eggs
- ⅓ cup mayonnaise
- ½ Tablespoon dry mustard
- paprika
Instructions
- Sliced cooled, hard-boiled eggs in half vertically.
- Scoop out the yolks and place them in a small. I use a baby food spoon for this and it makes the job so easy!
- Use a fork to mash up the yolks until no big chunks are left. If you're going to pipe the deviled egg filling into the whites later, you'll need to make sure they are mashed up VERY well so that your piping bag doesn't clog. If you're using the baby spoon method you have a little more wiggle room.
- Add mayo and dry mustard and mix well using the same fork.
- (optional) you can add salt and pepper to taste at this point, but I didn't feel like my deviled eggs needed it due to the mustard flavor and the sodium in the mayo
- Spoon (or pipe) filling into egg whites.
- Sprinkle with paprika and serve chilled.
Notes
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