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Keto Deviled Eggs

Creamy and flavorful, these Keto Deviled Eggs are a delightful appetizer that everyone will love. Easy to prepare and perfect for parties or cozy dinners.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 12 count eggs Fresh eggs are best for easier peeling.
  • 1/2 cup mayo Can substitute with Greek yogurt or avocado.
  • 2 tablespoons yellow mustard Adds a tangy flavor.
  • 4 teaspoons apple cider vinegar Enhances the creamy filling.
  • 1/4 teaspoon salt Plus more to taste.
Optional Garnish
  • 1 count carrot Peeled and grated for garnish.
  • 2-3 stems broccoli rabe or broccolini Optional for a fresh touch.

Method
 

Preparation and Boiling
  1. Place the eggs in a pot and cover with water.
  2. Bring the water to a boil over medium heat.
  3. Once boiling, cover the pot and let sit for about 9-12 minutes.
Cooling and Peeling
  1. Transfer the eggs to an ice bath for about 5 minutes.
  2. Peel the cooled eggs and slice them in half lengthwise.
Making the Filling
  1. Scoop out the yolks and place them in a bowl.
  2. Mash the yolks with mayo, mustard, apple cider vinegar, and salt until creamy.
Filling the Eggs
  1. Spoon or pipe the egg yolk mixture back into the egg whites.
  2. For garnish, grate the carrot and sprinkle it over the finished deviled eggs.

Notes

Enjoy with crispy veggies or crunchy crackers. Store leftovers in an airtight container in the fridge for 3-4 days. You can prepare the filling 1 day in advance, just fill the egg whites right before serving.