Keto deviled eggs are a weight loss and weight-maintaining natural. Eggs are a great source of protein and fat and they have no sugar or starch, making them a perfect low carb / keto food. I have relied on eggs, and even craved them, as I lost over 140 pounds with a keto diet and intermittent fasting. Many days I would eat a giant salad topped with a healthy protein. You can imagine a giant romaine-based salad or even better perhaps, butterleaf salad, with a generous side of deviled eggs. Put some pine nuts on that salad and I would be in heaven. Really, who doesn’t love a deviled egg? (OK, my teenager doesn’t but that’s just strange.) It’s a great keto food. It’s a great anytime food.
Refrigerated in an airtight container, your keto deviled eggs will last 5-7 days. Add the deviled eggs to a composed salad, your lunch boxes, or your party platter.
The only big keto issue you will run into with deviled eggs is making sure you are buying mayonnaise without added sugar. Simply check the label. Traditional mayonnaise has no sugar but food manufacturers just love to load their products up with it. Support the manufacturers who don’t.
Keto Deviled Egg Ingredients
- 1 dozen shelled hard boiled eggs
- ½ cup mayonnaise
- 2 tablespoons prepared mustard
- 1 tablespoon Tamari sauce (soy sauce)
- Salt to taste
- A sprinkle of paprika or your favorite spice blend
- Fill a saucepan with enough water to submerge your eggs. Bring water to a boil.
- Carefully submerge the eggs into the hot water, taking care not to break them. (A large slotted spoon works well for lowering them.)
- Cook eggs for 15 minutes.
- Remove from stove, drain water, fill with cold water to cool the eggs down more quickly if desired.
- Peel the eggs. Rinse them in cold water to remove all of the shell.
- Slice each egg in half and carefully remove the yolks to a bowl. If one or more of the whites falls apart, simply toss it in with the yolks for mashing. No one will be the wiser!
- Arrange the whites on a platter or in the storage container of your choice. It’s best to start out with a container that requires the whites to be touching. That way, they won’t slide around and get messy when you move the container in and out of the refrigerator.
- Mash the yolks. I like to use a pastry blender for this — it is quick and efficient.
- Make a little “well” in the mashed egg yolks to receive the wet ingredients.
- Into that well place the mayonnaise, mustard, and soy sauce. Mix them together before incorporating into the larger mass of yolks.
- Mix all well.
- Taste and adjust for flavor and texture. If the mixture is too dry, add yogurt or milk. Adjust for salt.
- Spoon the yolk mixture into the white shells and garnish with a sprinkling of paprika or your favorite spice blend.
Tips for Hard Boiling Eggs for the Keto Deviled Eggs
The biggest frustration with hard boiled eggs is that they often don’t peel easily and about one quarter of the white gets tossed with the shells. This can be avoided. Follow these steps for 99% success.
- Select older eggs. If you raise your own, you can be accurate about this. Eggs that have been in the refrigerator for two weeks or more are good candidates for boiling. With a fresh egg, the membrane just inside the shell will NOT let go of the white. Therein lies the problem!
- Select a pot that will hold the eggs in a single layer. This insures more uniform cooking.
- Fill the pot with enough water to fully cover the eggs. More is better than less.
- Bring the water to a full boil and then lower the eggs one at a time using a long-handled slotted spoon. Be gentle. The eggs can crack, releasing a stream of eggs white into the water. Save that adventure for Chinese egg flower soup.
- Turn the heat to simmer and simmer for about 20 minutes.
- Tote the pot to the sink (carefully) and drain out the hot water.
- Turn on the cold faucet and let the cold water run over the eggs for a couple of minutes. The temperature change helps to “shock” the egg shell and membrane into releasing the egg.
- Crack the egg on the edge of the sink: gently, all around.
- Peel the egg under running water. The water facilitates the shelling process and rinses off those microscopic bits of shell that remain after peeling.
Keto Deviled Egg Variations
The only limit to deviled egg variations is our imagination. When you make deviled eggs and want to pile the filling high into the shell, it always helps to add another ingredient to the yolk mixture just to ensure that you have plenty to heap on each egg. Herbs and spices work well. Canned seafood is one of our family favorites. Add anything that sounds good and give it a try. Here are some ideas:
- Minced black or green olives: Add one small can to the recipe above. Chop them to add to the filled. Leave a few sliced for garnish.
- Minced fresh chives: Add a small handful for this recipe, adding most to the filling and leaving some to garnish.
- Canned crab: Add one small can to the recipe above.
- Canned clam: Add one small can to the recipe above.
- Any canned seafood you like 🙂
- Bacon: Use about a half pound of cooked bacon in this recipe, crumbled. Place more than half in the filling. Use the rest for garnish (if you can bear not to eat it while preparing the deviled eggs…)
- Avocado: Use one medium avocado in this recipe. Add it to the filling.
That’s it! Go forth and transform your eggs into these fantastic nuggets of flavor known as “deviled eggs.”
Find more food resources on this website, including weight loss with the keto diet and intermittent fasting. Do not miss the before and after photos!
Keto Deviled Eggs
This makes a perfectly perfect collection of deviled eggs, keto style!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Calories 257 kcal
Fill a saucepan with enough water to submerge your eggs. Bring water to a boil.
Carefully submerge the eggs into the hot water, taking care not to break them. (A large slotted spoon works well for lowering them.)
Cook eggs for 15 minutes.
Remove from stove, drain water, fill with cold water to cool the eggs down more quickly if desired.
Peel the eggs. Rinse them in cold water to remove all of the shell.
Slice each egg in half and carefully remove the yolks to a bowl.
Arrange the whites on a platter
Mash the yolks in a separate bowl. A hand pastry blender works well for this.
Make the sauce in a small bowl combining the mayonnaise, mustard, and soy sauce. Mix in with the yolks.
Taste the yolk blend for dryness and flavor. Add yogurt if the blend is too dry. Adjust for salt.
Spoon the yolk mixture into the white shells and garnish with a sprinkling of paprika or your favorite spice blend.
Keto Deviled Eggs
Amount Per Serving
Calories from Fat 198
% Daily Value*
Total Fat 22g
Saturated Fat 4g
Total Carbohydrates 1g
* Percent Daily Values are based on a 2000 calorie diet.