Classic Deviled Eggs

About

These classic Keto deviled eggs are a great idea served as Keto appetizers. The best thing about this delicious low carb recipe is that classic deviled eggs do not need to be modified to be Keto! They are a great example of a traditional favorite that is already perfectly Keto compliant, loaded with fats and flavor.

Keto Deviled Egg Ingredients

Classic deviled eggs make the best Keto appetizers because they are so easy to prepare and only require 5 ingredients to make. Our Keto classic deviled eggs are made with eggs, brown mustard, mayonnaise, paprika and fresh parsley. The eggs are hard-boiled and cooled; then the yolks are removed from the whites. The cooked yolks are combined with the mustard, mayo and salt to create a smooth paste. The blended paste is then piped back into the hollowed egg whites and garnished with paprika and parsley to serve. You may use a homemade or Keto compliant store-bought mayo for this recipe.

Serving Suggestions

Deviled eggs are an excellent Keto appetizer, perfect served before your favorite Keto mains. They are also an excellent finger food option for parties and gatherings, ideal for sharing. Alternatively, enjoy served as a snack to boost your daily fats between meals or as an accompaniment to a low carb lunch salad.

Ingredients

6 large raw egg
2 teaspoon gulden's spicy brown mustard by conagra foods
2 ½ tablespoon real mayonnaise by hellman's
¼ teaspoon paprika
1 teaspoon, chopped parsley

Instructions

Very gently and slowly, lower the eggs into a pot of boiling water over a medium/high heat. It is easier to use a spoon to help lower the eggs into the pan. If the eggs drop too fast, they will break. Starting the eggs in already boiling water allows the shells to come off very easily once cooked. Boil the eggs for 9 minutes.
While the eggs are boiling, prepare an ice water bath by adding water and ice cubes to a large bowl. Once the eggs have finished boiling, carefully transfer them to the ice water bath until cooled. This should take approximately about 10 minutes. Cooling the eggs will make them easier and safer to handle and peel.
Once the eggs are cooled, crack them all over by tapping them firmly against a hard surface and peel them under a small trickle of cold water. Set each peeled egg aside. Using a sharp knife, cut the eggs in half lengthwise. Carefully remove the yolks using a teaspoon and place into a small mixing bowl. Reserve the egg whites to one side. To the mixing bowl, add the mustard, mayo and kosher salt. Smash the egg yolks and condiments together until the filling is very smooth.
Add the prepared egg yolk filling to a plastic bag. If you would like, you can cut a small hole in one of the corners and place a large star-shaped piping tip into the bag before filling. This will create a pretty effect. If you do not have a piping tip, simply cut the corner of the bag and gently squeeze the filling from the bag. Take the reserved hollowed egg whites and fill the centers with the egg yolk mixture, diving the filling evenly between the whites.
Arrange the eggs on a serving platter or individual plates. Finely chop the parsley. Sprinkle the paprika over the prepared eggs and scatter over the fresh parsley. Refrigerate the eggs until ready to serve.