Keto Deviled Eggs

5 from 1 vote

This easy recipe for Keto Deviled Eggs is the perfect snack or a great appetizer to bring to a family gathering! Bite-sized, perfectly seasoned, and tasty morsels.

Prep Time15

Cook Time15

Cooling time25

Total Time55

Course: Appetizer

Cuisine: American

Servings: servings

Calories: 122kcal

Author: Briana

Ingredients

12 large eggs
56 grams mayonnaise (½ cup)
1 tablespoon vinegar (could use white, apple cider vinegar, or any type)
1.5 tablespoons dijon mustard
½-3/4 teaspoon kosher salt (to taste)
¼ teaspoon black pepper
¼ teaspoon smoked paprika
¼ teaspoon cayenne pepper (optional)
2 slices bacon, cooked and crumbled (optional)
4 pieces prosciutto, cooked and crumbled (optional)
Chives, parsley, and dill for garnish

Instructions

Place the eggs in a saucepan and cover with 1-2 inches of water. Put the saucepan over high heat and bring it to a rolling boil. Add in about a teaspoon of vinegar and a pinch of salt if desired. This technique is thought to help make the eggs easier to peel.
Once boiling, cover, then turn off the heat. Let the eggs sit for 10-15 minutes, depending on how done you like the yolks to be. After the time is up, remove the eggs from the hot water using a slotted spoon. Gently place eggs in an ice bath, and allow to sit for 15 minutes.
After 15 minutes, tap the egg on all sides to break the shell. Return the eggs to the ice bath for another 10 minutes. This trick allows the water to come in between the shell and membrane, making them very easy to peel. Once the eggs with the cracked shells have sat for another 10 minutes, peel them. Rinse them again in cold water to ensure there are no pieces of shell on the outside.
Cut the eggs in half lengthwise, and using a small spoon, gently scoop out the eggs yolks to remove them from the egg whites. Place the white halves on a plate and set aside, while adding the egg yolks to a small bowl.
To a bowl, add mayonnaise, herbs, vinegar, dijon, salt, pepper, smoked paprika, and cayenne to the egg yolks. Mash the yolks with a fork or whisk until very smooth. This will take a couple of minutes. After the egg yolk mixture is smooth, add it to a clean piping bag, or a plastic bag with the corner of the bag snipped off.
Pipe the yolk mixture gently into the egg white halves. Top with crispy prosciutto, bacon, herbs, and seasoning if desired. Enjoy!
Store leftovers in the fridge in an airtight container for up to 3 days.

Notes

This recipe makes 24 pieces, and 2 pieces are considered a serving.
Feel free to mix and match with your favorite seasonings, herbs, and toppings.
The nutrition facts do include bacon and prosciutto, so keep this in mind if you plan to leave them off.
If you'd like to begin prepping further in advance, you can always hard boil the eggs and leave them in their shells for up to 5 days ahead of time.

Nutrition