Egg Fast Deviled Eggs w Cheese Chips

About

If you’re looking for the perfect Keto egg fast dinner recipe, this is a great one to help you feel like you’re eating a real meal. Homemade deviled eggs are flavored with a bit of brown mustard and several spices. Fresh chives brighten the taste and look. Drizzled over the top of the deviled eggs is a dijon aioli, which adds extra fat to your meal. The tangy flavor is the perfect complement to deviled eggs. Served on the side is a stack of crunchy parmesan cheese chips, which are great for snacking and curbing cravings. You can eat the chips plain, dip them in your aioli, or stack bites of deviled egg on top. Each serving includes 1 egg, 1 tablespoon of fat, and 1 ounce of cheese.

Can I Make Cheese Chips With Other Cheese?

Parmesan cheese is great for making Keto cheese chips because it’s a hard cheese that maintains its shape when it melts. Asiago cheese is another example of a hard cheese. However, you can choose milder cheeses such as cheddar, provolone, gouda, and colby jack to make cheese chips with as well. Different cheeses will melt at different times, so make sure to keep an eye on your oven when making chips.

Meal Prepping Tips

Since egg fasts are meant to be temporary, not all egg fast meals are great for meal prepping. However, you can make a couple of adjustments to this recipe to lessen your time in the kitchen. You may prepare multiple hard-boiled eggs in advance and store them whole in your refrigerator. Then, you can make the deviled eggs whenever you’re ready to eat. You can also make the cheese chips and aioli in advance. Just keep them in separate storage containers in your refrigerator.

Ingredients

1 large raw egg
1 teaspoon spicy brown mustard
⅛ teaspoon salt
⅛ teaspoon black pepper
⅛ teaspoon paprika
⅛ teaspoon garlic powder
⅛ teaspoon parsley, dried
¼ tsp, cut pieces chives
6 tbsp, shredded parmesan cheese, fresh (hard)
½ tablespoon mayonnaise
½ teaspoon dijon mustard
1 ½ teaspoon olive oil
⅛ teaspoon onion powder

Instructions

Make a hard-boiled egg by placing the egg with its shell in a pot and fill it with water until the egg is covered. Bring the pot of water to a boil on the stove, then continue boiling the egg for 10 minutes. Once done, transfer the egg to an ice bath to chill until it’s cool enough to touch. Crack the eggshell by rolling it on a flat surface, then peel the shell away. You may wish to make an extra hard-boiled egg in case the first one becomes damaged.
Slice the egg in half and scoop the hard yolk into a mixing bowl. Use a fork to mash the egg yolk, then stir in brown mustard, salt, pepper, paprika, garlic powder, parsley, and chopped chives. If it seems like the spices are too strong, you can include just a pinch of each spice instead of the whole listed amount. Gently spoon the prepared deviled egg filling back into the cooked egg yolks.
Set the finished deviled eggs on a serving plate. Turn on the oven to preheat to 375 degrees and line a sheet tray with parchment paper. Spread 1-tablespoon portions of shredded parmesan cheese into small circles on the tray. Make the cheese chips by baking the parmesan circles in your oven for 7-10 minutes. Watch the cheese as it melts, bubbles, and hardens into crispy, crunchy chips.
Arrange the parmesan cheese chips next to your deviled eggs. Make your dijon aioli by quickly whisking together mayonnaise, dijon, olive oil, and onion powder. Like the deviled egg filling, if you think too much spice is being added to the aioli, you can include just a pinch instead. If you want a looser aioli, you can add more olive oil. Drizzle the aioli across your deviled eggs for serving.