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Keto Deviled Eggs

Keto 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.
Course Recipes
Cuisine Keto
Keyword classic deviled eggs, easy deviled eggs, keto deviled eggs, southern deviled eggs
Prep Time 5 minutes
Cook Time 10 minutes
Additional Time 5 minutes
Total Time 20 minutes
Servings 24
Calories 60kcal
Author Jenn


  • 12 hard-boiled eggs
  • cup mayonnaise
  • ½ Tablespoon dry mustard
  • paprika


  • 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.



Keto deviled eggs are best served the same day, but I enjoy them on days 2-3 as long as I keep them in a sealed container in the fridge (just plastic wrap won't cut it)
Make Instant Pot hard boiled eggs the day or two before you're serving deviled eggs to save time.


Serving: 1serving | Calories: 60kcal | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 95mg | Sodium: 50mg