These are the best low carb deviled eggs! This easy keto recipe is the perfect solution for the over abundance of eggs from the Easter holiday. They are deliciously creamy, with a subtle tanginess. If you still have extra eggs on hand, The Best Gluten Free Waffle Recipe For Fluffy Waffles is another delicious way to use them, and if you are swimming in fresh eggs during laying season, water glassing eggs is such a practical old-fashioned way to preserve them for later.
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Deviled Eggs: The perfect solution!
What now? Easter is over. The bunny has hidden the eggs. The kids, thankfully found them before your dogs did, and now you are stuck with multiple dozens of hard boiled eggs that seem to be multiplying every time you open the fridge! Nightmare! When my oldest was younger, the eggs would sit in their beautifully colored shells in the fridge for days upon days! Sure, me and my husband would do the best we could to eat them before they would go bad but, honestly, the thought of choking down another hard boiled egg for breakfast started to make me squirm! Once Easter day had come and gone, everyone was sick and tired of them! My solution became my keto deviled eggs recipe!
Deviled eggs have become our favorite way to polish off those hard boiled eggs. This easy keto recipe has become a favorite family tradition, everybody looks forward to them! In fact, we had 3 dozen colored eggs that were devoured Easter night thanks to this deviled egg recipe. With just a few simple ingredients, you will have those gone without having to worry about rotting eggs in your fridge! This easy egg recipe will also be the perfect appetizer for your next party, or even the perfect finger food for that fall football game!
Some Eggceptional Facts About The Egg
I will never forget the first time I walked into a French grocery store. I could not help but notice eggs on the aisle shelves! That’s right, you will not find eggs in the fridge section of the supermarket in Europe. As a matter of fact, it is illegal to wash them before selling them! Why? When the hen lays the egg there is a “bloom” that is covering and protecting the egg. The egg has anywhere from 6,000 to 8,000 pores on its shell, which can leave it with numerous avenues for bacteria to get in. The “bloom” protects the egg and keeps the bacteria from entering one of the pores. This means eggs that have not been washed and still have their bloom can sit on your counter for a couple of weeks and will have an even longer shelf life in your fridge than commercial eggs! Learn more about The Many Health Benefits Of Eggs On A Keto Diet.
Eggs also come in a variety of colors! I wonder if this is where the idea of dying Easter eggs came from. Shortly after buying our first brown egg laying hens I received a book from a hatchery selling a bunch of multi colored egg layers. Imagine my surprise! At that point I had just maxed out on the amount of chickens I could have in my neighborhood. The for sale sign went up shortly after! Egg colors range anywhere from chocolate brown, pale blue, olive green, beige, white, and even pink! Buy from a farmer or a farmstand and you’ll be able to decorate your counter with an array of beautifully colored eggs all year round and not just at Easter!
Tips For Making the Best Deviled Eggs
- Don’t over cook your hard boiled eggs! I like to time my eggs for 9 minutes after dropping them into a boiling pot of water. This will give you the best results for making the perfect hard-boiled eggs by giving you those creamy yolks for the best deviled eggs. The best part is it will help in making the filling rich and creamy. Some people have luck using the instant pot or pressure cooker to hard boil their eggs, but for me the stove top is the best way to control the cooking process.
- Place the boiled whole eggs in an ice bath in the fridge until completely cooled. It will make peeling the shells off a lot easier.
- Slice the egg whites down long ways. This will help them be more stable on a dish when serving. You can even shave off a slice on the underside so they do not rock like a boat.
- Always feel free to make this recipe your own by substituting out the mayonnaise for homemade yogurt, kefir, cream cheese, sour cream, or clabber.
- You can mash the egg yolk mixture together with a fork or potato masher, however I like to use an immersion blender. It makes for a decadent creamy filling.
- I only use my mayonnaise recipe whenever I make this deviled egg recipe. It’s super tasty and adds that extra nutritional benefit to it! (Find the recipe here and try adding it to a low carb snack!) If not, store bought mayonnaise can be used.
- I like to use a cookie dough scooper to divvy up the filling for the center of the egg whites. You can also use a small spoon, a piping bag or zip-top bag with the corner snipped off if you want the filling to look a little more decorative than it does with a cookie scoop.
Ingredients:
1 dozen hard boiled and peeled eggs
½ cup of mayonnaise (recipe here)
1 teaspoon mustard (yellow, Dijon, or spicy brown)
1 teaspoon vinegar, white wine vinegar, or apple cider vinegar
2 teaspoon lemon juice
⅛ teaspoon garlic powder
⅛ teaspoon onion powder
Salt to taste
Black pepper to taste (optional)
Chives as a garnish or a sprinkle of paprika (optional)
Directions:
Slice the hard boiled eggs in half lengthwise with a sharp knife. Remove the yolks into a separate large bowl. Place the egg whites with the open side facing up on a serving dish. Add to the yolks: mayonnaise, mustard, vinegar, lemon juice, garlic powder, onion powder, salt and pepper. Use an immersion blender until the egg yolk mixture is completely smooth. Use a spoon to fill each of the white halves. Garnish with chopped chives. Serve at room temperature as a finger food, or a meal. Enjoy!
Place in an airtight container in the fridge to store for 4 days.
Tried this recipe?
I would love to see it! Tag me on Instagram @idiesfarm and #idiesfarm so I can share your beautiful creation!
Ingredients
- 1 dozen hard boiled and peeled eggs
- ½ cup of mayonnaise
- 1 teaspoon mustard (yellow, Dijon, or spicy brown)
- 1 teaspoon vinegar white wine vinegar, or apple cider vinegar
- 2 teaspoon lemon juice
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
- Salt to taste
- Black pepper to taste optional
- Chives as a garnish or a sprinkle of paprika optional
Instructions
- Slice the hard boiled eggs in half lengthwise with a sharp knife. Remove the yolks into a separate large bowl. Place the egg whites with the openside facing up on a serving dish. Add to the yolks: mayonnaise, mustard, vinegar, lemon juice, garlic powder, onion powder, salt and pepper. Use an immersion blender until the egg yolk mixture is completely smooth. Use a spoon to fill each of the white halves. Garnish with chopped chives. Serve at room temperature as a finger food, or a meal. Enjoy!
- Place in an airtight container in the fridge to store for 4 days.
Notes
Tips For Making the Best Deviled Eggs
- Don’t over cook your hard boiled eggs! I like to time my eggs for 9 minutes after dropping them into a boiling pot of water. This will give you the best results for making the perfect hard-boiled eggs by giving you those creamy yolks for the best deviled eggs. The best part is it will help in making the filling rich and creamy. Some people have luck using the instant pot or pressure cooker to hard boil their eggs, but for me the stove top is the best way to control the cooking process.
- Place the boiled whole eggs in an ice bath in the fridge until completely cooled. It will make peeling the shells off a lot easier.
- Slice the egg whites down long ways. This will help them be more stable on a dish when serving. You can even shave off a slice on the underside so they do not rock like a boat.
- Always feel free to make this recipe your own by substituting out the mayonnaise for homemade yogurt, kefir, cream cheese, sour cream, or clabber.
- You can mash the egg yolk mixture together with a fork or potato masher, however I like to use an immersion blender. It makes for a decadent creamy filling.
- I only use my mayonnaise recipe whenever I make this deviled egg recipe. It’s super tasty and adds that extra nutritional benefit to it! (Find the recipe here and try adding it to a low carb snack!) If not, store bought mayonnaise can be used.
- I like to use a cookie dough scooper to divvy up the filling for the center of the egg whites. You can also use a small spoon, a piping bag or zip-top bag with the corner snipped off if you want the filling to look a little more decorative than it does with a cookie scoop.
For more easy keto recipes check out my New York Style Cheesecake Recipe.
Or for the perfect snack for a family gathering check out how to make Homemade Famer's Cheese!
Welcome!
Hi! I’m Stephanie, also known as Idie. Follow me as I tap into the methods of the past and learn how to make my world a little smaller.
Leslie Susan Clingan says
I am glad to know the tip for making peeling eggs easier. I have always dunked them straight away into cold water. But I haven't been leaving them in the water long enough! Thanks for the tip. And for this recipe. My mama wanted deviled eggs right before she died. I wish I had been able to make them for her. Maybe I will make them and think of her when I eat them. XO
Stephanie says
Your mama seemed to be such a sweet lady! I'm glad I got to know her through facebook. I hope that all the wonderful moments you had with her bring you joy and peace as you reminisce, even if it is in something as simple as eating a deviled egg.