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

  1. 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.

  2. 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.

  3. Halve the eggs lengthwise. With a small spoon, carefully remove the yolks, transfer the yolks to a small bowl, and mash them.

  4. Mix in the mayonnaise, sour cream, and mustard, and season with pink salt and pepper. Stir until smooth.

  5. 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.

This Recipe is featured in my first Cookbook, The Easy 5-Ingredient Ketogenic Diet Cookbook. You can get it now on Amazon!

KETO RECIPE: Jalapeño Popper Chicken


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One of my favorite keto sides is bacon-wrapped jalapeño peppers stuffed with cream cheese, so it was only natural that I would find a way to sneak this amazing combination into other recipes. The jalepeño seeds can be removed in this recipe, so it is kid-friendly as well.


I love serving this chicken with either mashed cauliflower or roasted. Add a little cheese and bacon on top of the cauliflower too ;) A variation to this recipe is if you want to cook the chicken breasts in a slow cooker with a little salt, pepper, and broth all day and then shred once cooked. Then you can place the cooked shredded chicken in baking dish, add sour cream, cheese and jalapeños and bake until cheese is melted and golden.

 
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Jalapeño Popper Chicken, serves 2

INGREDIENTS

  • 2 bacon slices

  • 2 boneless chicken breasts

  • 4 oz cream cheese, at room temperature

  • 3 jalapeño peppers, seeded and sliced

  • 1/4 cup shredded Mexican blend cheese

  • Pink salt and pepper

DIRECTIONS

  1. Preheat the oven to 375 degrees

  2. In a large skillet, cook the bacon over medium-high heat for about 8 minutes, flipping once, until crispy. Transfer the bacon to a paper-towel lined plate to drain and cool, then crumble.

  3. Pat the chicken dry with a paper towel and season both sides with salt and pepper.

  4. In a baking dish, arrange the chicken breasts and spread the cream cheese over the top of the chicken. Layer the jalapeño slices on the chicken breasts, and top with the cheese.

  5. Bake for 30 to 40 minutes, or until the chicken reaches an internal temperature of 165 degrees and its juices run clear.

  6. Add the crumbled bacon on top and serve.

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