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Keto Deviled Eggs topped with paprika and herbs on a plate

Keto Deviled Eggs

Delicious and creamy Keto Deviled Eggs, perfect for appetizers that fit a ketogenic lifestyle.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 90
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 pieces eggs For hard boiling
  • 1/2 cup mayo For creaminess
  • 2 tablespoons yellow mustard For tanginess
  • 4 teaspoons apple cider vinegar For acidity
  • 1/4 teaspoon salt Plus more to taste
Garnish
  • 1 piece carrot Peeled and grated for topping
  • 2-3 stems broccoli rabe or broccolini For garnish

Method
 

Preparation
  1. To hard boil the eggs, place them in a pot and cover with water.
  2. Bring to a boil over medium heat, cover, and let sit for about 9-12 minutes.
  3. Transfer the eggs to an ice bath for 5 minutes to cool.
  4. Peel the cooled eggs, slice in half lengthwise, and scoop out the yolks into a bowl.
  5. Mash the yolks with mayo, mustard, vinegar, and salt until creamy.
  6. Spoon or pipe the mixture back into the egg whites.
  7. Optionally, grate the carrot and sprinkle it over the deviled eggs before serving.

Notes

Timing is everything; overcooked eggs can develop a sulfur smell. Substitute mayo with Greek yogurt if desired. For extra fluffiness, use an electric mixer to blend the filling.