KETO RECIPE: Deviled Eggs
Deviled Eggs have always been my favorite party food! I was making my BLT Deviled Eggs long before I was Keto.
This deviled egg recipe is a little different than the traditional filling. I add sour cream to my egg mixture and it is a game changer! It brings lightness and acidity and cuts through the mayonnaise.
At the bottom of this recipe, I’ve added a bunch of variations! Because Deviled Eggs are such a widely made dish, its really fun to develop your version of the classic recipe. Add your favorite Keto toppings like Jalapeños, Bacon, Basil. You can even add Avocado to the egg mixture.
Have fun creating your own Keto Deviled Egg recipe!
INGREDIENTS
12 large eggs
1⁄2 cup mayonnaise
1⁄4 cup sour cream
1 tablespoon
ground mustard
Pink salt
Freshly ground black pepper
1 teaspoon paprika
Any other topping that you might like! Scroll down for variations!
DIRECTIONS
Place the eggs in a large saucepan and cover with 3 to 4 inches of water. Bring the water to a boil. Once you get a boil turn off the heat, cover the pot, and let sit for 15 minutes.
Drain the eggs and fill the pan with ice-cold water (you can add ice cubes, too). Peel the eggs under cold running water. Put them on a paper towel−lined plate.
Halve the eggs lengthwise. With a small spoon, carefully remove the yolks, transfer the yolks to a small bowl, and mash them.
Mix in the mayonnaise, sour cream, and mustard, and season with pink salt and pepper. Stir until smooth.
Spoon the yolk mixture back into the middle in the egg whites, or pipe it in with a cake-decorating bag if you want it to look pretty. Sprinkle with the paprika and serve.
My daughter frequently watches YouTube videos, usually DIY or baking videos, and she picks up some awesome tricks!
Instead of an expensive piping bag, grab a zip lock bag and any plastic cup. Put the bag in the cup, folding the edges of the bag over the sides of the cup. Spoon the mix into the zip-top bag, lift the bag out of the cup, cut off a small corner, and BOOM! You’ve created a simple piping bag.
VARIATIONS
Classic Deviled eggs are great, but I like to add a little crunch and spice to this recipe. You can add any Keto Toppings you want. Here are some of my suggestions:
• BLT Deviled Eggs: These are my favorite. I have been making them for years. Top the egg mixture with crumbled bacon, chopped tomato, and chopped basil, which acts as the “L.” Everyone loves them, keto or not!
• Bacon-Jalapeño Deviled Eggs: Top the basic egg mixture with crumbled bacon and diced jalapeños. Remove the jalapeño seeds to decrease the heat level.
• Bacon-Avocado Deviled Eggs: Add 1⁄2 avocado and 1 tablespoon of freshly squeezed lime juice to the egg mixture. Then crumble 2 slices of crisply cooked bacon on top. I also like to switch out the paprika for Tajín, a delicious Mexican seasoning salt made with chiles and lime.
