KETO INSTANT POT RECIPE: Bloody Mary Deviled Eggs

I am a deviled egg aficionado, which is a fancy way of saying I’m obsessed. I also enjoy a Bloody Mary from time to time, so why not combine those flavors in one perfect bite? These deviled eggs are a great side to serve at brunch or any other time of day. I think pickles are essential to a great deviled egg, but if for some crazy reason you aren’t a pickle fan, you could substitute a tablespoon of diced celery or green olives. Feel free to get creative (have you seen the crazy toppings for Bloody Marys these days?!) and have fun!

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Serves: 6

Active prep time: 15 minutes

Cook time: 5 minutes

INGREDIENTS

6 large eggs
1∕₄ cup avocado-oil mayonnaise
2 teaspoons Worcestershire sauce
1 teaspoon tomato paste
2 tablespoons minced dill pickle
2 teaspoons dill pickle juice
1∕₄ teaspoon celery salt
1∕₈ teaspoon cayenne pepper
2 tablespoons minced celery
Sweet paprika, for garnish

DIRECTIONS

1. Pour 1 cup water into the Instant Pot. Place a trivet with handles in the pot. Carefully arrange the eggs on the trivet. Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 5 minutes. At the end of the cooking time, quick-release the pressure. Gently place the eggs in a bowl of ice water for 10 minutes. Refrigerate for 30 minutes.

2. Peel the eggs. Slice each egg in half lengthwise. Scoop out the egg yolks and place in a medium bowl. Place the egg whites on a serving platter and set aside.

3. To the egg yolks, add the mayonnaise, Worcestershire, tomato paste, dill pickle, and pickle juice. Mash with a fork to combine. Stir in the celery salt and cayenne.

4. Divide the filling among the egg whites. Garnish with the minced celery and a sprinkling of paprika.

Per serving: Calories: 143 • Total Fat: 12 g • Protein: 6 g • Total Carbs: 1 g • Fiber: 0 g • Erythritol: 0 g • Net Carbs: 1 g