Anchovy and Caper Deviled Eggs

About

These delicious deviled eggs make a flavorsome Keto-friendly snack or starter – perfect for boosting your daily fats and protein. Our low carb egg recipe is prepared with hard-boiled eggs, creamy mayonnaise, lemon juice, salty anchovies, capers, fresh parsley, and a touch of olive oil.

What Are Deviled Eggs?

Deviled eggs, also referred to as stuffed eggs, are hard-boiled eggs that have had the firm yolks removed and blended with other ingredients and seasonings to create a stuffing. This stuffing is then loaded back into the hollowed egg whites for serving. Eggs are a great source of healthy fats and protein, making devilled eggs an ideal go-to Keto-friendly snack recipe.

What Kind of Mayonnaise Should I Use?

We have used a store-bought Keto-friendly mayonnaise for this low carb snack recipe. When selecting store-bought mayonnaise, opt for versions that are free from additives and added sugars. You can also very easily make your own Keto-friendly mayo from scratch. You will find a recipe for homemade mayonnaise in our sides section.

Ingredients

4 medium raw egg
3 each anchovy, smoked, canned in oil and drained
2 teaspoon mayonnaise
1 teaspoon lemon juice
1 teaspoon capers
1 teaspoon extra virgin olive oil
½ tablespoon parsley

Instructions

Add the eggs to a small saucepan and cover by one inch with water. Bring the water up to a boil, then reduce to a simmer. Simmer the eggs for 7 minutes. Drain the eggs, then rinse them immediately under cold water. Set aside until the eggs are cool enough to handle.
Once the eggs have cooled, gently crack the shells so that you can peel them away. Slice each cooked egg in half lengthwise. Use a teaspoon to carefully scoop the egg yolk from the whites and add to a mixing bowl. Alternatively, you can gently squeeze the egg whites and the yolks should pop out of the center. Take care not to split the egg whites.
Add the mayonnaise, olive oil and lemon juice to the mixing bowl with the egg yolks. Roughly chop the anchovies and add to the mixing bowl. Finely chop the parsley and capers and add to the bowl. Mash everything together well to combine until you have created a semi-smooth paste. Taste and adjust seasonings as desired, adding more oil or mayo if desired for a smoother texture.
Divide the anchovy and caper yolk mixture evenly between the hollowed-out egg whites. Scatter with extra fresh parsley if desired. Refrigerate until ready to serve.