Keto Classic Deviled Eggs
Elevate your appetizer game with these Keto Classic Deviled Eggs, a creamy, tangy twist on a timeless favorite that's perfect for low-carb enthusiasts. Featuring rich egg yolks blended with mayonnaise, Dijon mustard, and a splash of apple cider vinegar, these deviled eggs deliver bold flavor in every bite. A sprinkle of paprika adds a subtle smoky note, while fresh chives provide a pop of color and herbal freshness. With just 12 minutes of cook time and minimal prep effort, this easy recipe makes a keto-friendly, crowd-pleasing snack or party dish. Packed with protein and free of carbs, these deviled eggs are as nutritious as they are delicious—ideal for everything from meal prep to entertaining!
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Recipe Information
Ingredients
- 6 pieces large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 0.25 teaspoon sea salt
- 0.13 teaspoon ground black pepper
- 0.5 teaspoon paprika
- 1 tablespoon fresh chives
Instructions
Place the eggs in a single layer in a saucepan. Add enough cold water to cover the eggs by about an inch.
Bring the water to a boil over high heat. Once boiling, remove the saucepan from the heat, cover it with a lid, and let it sit for 12 minutes.
Meanwhile, finely chop the fresh chives and set aside for garnish.
After the eggs have cooked for 12 minutes, transfer them to a bowl filled with ice water to stop the cooking process. Let them cool for about 5 minutes.
Gently tap each egg on a hard surface to crack the shell then peel the eggs under running water, ensuring all shell fragments are removed.
Slice each egg in half lengthwise and carefully remove the yolks, placing them in a medium-sized bowl. Set the egg whites aside on a serving platter.
Mash the egg yolks with a fork until they are as smooth as possible.
Add the mayonnaise, Dijon mustard, apple cider vinegar, sea salt, and ground black pepper to the mashed yolks. Mix until the filling is creamy and well combined.
Using a spoon or a piping bag with a star tip, fill each egg white half with the yolk mixture, mounding it slightly.
Sprinkle the filled eggs with paprika and garnish with chopped chives.
Serve immediately or refrigerate until ready to serve.
Nutrition Facts
Calories |
766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.2 g | 82% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1161 mg | 387% | |
| Sodium | 1223 mg | 53% | |
| Total Carbohydrate | 15.9 g | 6% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 0.1 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 174 mg | 13% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 452 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
