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Place the eggs in a pot and fill with cold water until the eggs are just covered. Bring the pot to a boil, then cover, remove from heat, and let sit for about 12 minutes. Transfer the eggs to a bowl of ice water for about 3 minutes, then peel them and cut them in half. Transfer the egg yolks to a bowl, and set the cooked egg whites aside. Mix the mayonnaise, mustard, relish, salt, and pepper with the yolks and transfer to a piping bag. Alternatively, use a zip-top bag with a corner cut off. Pipe the mixture into the egg whites, garnish with paprika and parsley, and serve chilled.
These 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! Ever since I can remember, whenever my parents would host dinner parties or gatherings, they would ensure there was a plethora of appetizers served. To them, appetizers were the teaser of what was to come, and they’d always knock it out of the park.
From crispy crab cakes to jalapeno poppers, there was always something for everyone and it was always delicious. While I try not to play favorites, I have always had a soft spot for mom’s deviled eggs. Whenever she made these at home, I would always beg her to make extra for me to enjoy the next day. What I love most about my mom’s version is that they are completely low carb and keto friendly! Now, not all deviled egg recipes are like that. Many use commercial store-bought mayonnaise, which is LOADED with sugar and excess carbs.
This keto deviled eggs recipe is one you’ll make on repeat. They are always a hit at any party or event, and they come together quickly and easily. Made with just 4 key ingredients, you have no excuses not to try them out. What I love about this dish is that it is the appetizer or starter that everyone can partake in, whether you follow a keto diet or not! How do you make keto deviled eggs? Follow my instructions on how to boil the perfect eggs for deviled eggs. Skip the expensive store-bought kinds and make your own.
Balances out the creaminess of the mayonnaise and adds some delicious tang. In a large pot of water, add your eggs and bring it to a boil. Once it is boiling, remove from the heat, cover the pot, and let the eggs sit in the boiled water for 12 minutes. Next, immediately transfer into 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, along with the mayonnaise, mustard, vinegar, salt and pepper, and mash together until perfectly smooth. Finally, transfer the filling into a piping bag and carefully pipe them 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. The water you transfer the boiled eggs to must be ice cold, and can contain ice blocks in them.