I’m a bit of purist when it comes to keto deviled eggs, but the opportunities are endless. The recipes you see here are all for a single egg so they can be easily multiplied to fit single or group servings. All the recipes are a carb or less each, mostly coming from the egg itself.
Traditional deviled eggs are basically a mixture of one part yolk to half a tablespoon of mayonnaise. I highly recommend adding a dash of salt and a half grind of pepper to each and every one when you make traditional ones, and you can get real fancy with the ones below.
1 yolk, .5 tbsp. mayo, a dash of salt, and a dash of dried dill
1 yolk, .5 tbsp. mayo, a dash of salt, and a pinch of fresh thyme
1 yolk, .5 tbsp. mayo, a dash of salt, .25 tbsp. prepared hummus
1 yolk, .5 tbsp. mayo, a dash of salt, .25 tbsp. prepared guacamole sprinkled with bacon bits
1 yolk, .5 tbsp. mayo, a dash of salt, and a pinch of dry yellow mustard
1 yolk, .5 tbsp. mayo, a dash of salt, .5 tsp. Sriracha sauce, a pinch of chopped fresh cilantro
1 yolk, .5 tbsp. mayo, a dash of salt, a squirt of Frank’s Red Hot and a tsp. of crumbled bleu cheese
1 yolk, .5 tbsp. mayo, a dash of salt, .5 tbsp. chopped celery, 1 tbsp. chopped ham
1 yolk, .5 tbsp. mayo, a dash of salt, 1 tsp. softened butter, a teeny squirt of Dijon mustard, eighth tsp. lemon juice, a tiny flick of cayenne pepper
1 yolk, .5 tbsp. mayo, a dash of salt, and .5 tsp. of white truffle oil (or to taste)
1 yolk, .5 tbsp. mayo, a dash of salt, 1 tsp. sundried tomatoes (chopped), 1 pinch of herbs de Provence
1 yolk, .5 tbsp. mayo, a dash of salt, 1 tbsp. goat cheese and a pinch of fresh thyme
1 yolk, .5 tbsp. mayo, a dash of salt, .5 tbsp. relish
Look at all these beautiful keto deviled eggs! They make great snacks, delicious lunches, and spectacular platters for any party.
Another tasty keto deviled egg alternative that I love is my Chicken Salad Picnic Eggs recipe. Try them all and let me know what you think in the comments.
2 comments
You are brilliant! Your deviled eggs are over the top and look absolutely delicious, thanks for posting!
Thse are great additions to the amazing deviled egg! I’ve been enjoying them alot lately since I learned to use my pressure cooker to hard “boil” them. Added benefit is, if you take them from the pot to a bowl of ice cubes and enough water to cover them until cool.. the shells come off without taking half the white with it! Keep up the great work and recipes.. for those of us who are “recipe-challenged”!