Keto deviled eggs are the perfect keto appetizer or keto party snack. This high protein, easy-to-make finger food is perfect for any special occasion, BBQ, or potluck. This keto deviled egg recipe can be doubled or tripled.

Serve these keto deviled eggs with Low Carb Meatloaf and Roasted Brussels Sprouts for a complete keto meal.

For more recipes, check out my Low Carb Recipes section.

Keto Deviled Eggs

Every year, at every holiday gathering, someone brings deviled eggs. Keto deviled eggs make a great appetizer, a delicious side dish, and they are the perfect pop-able finger food. They are healthy and high in protein and fat, and I can’t get enough of them.

Some people like a bit of sweetness to their keto deviled eggs but this keto deviled egg recipe is all about the tang and the spice. If you don’t like spice, simply leave the paprika off the top.

You can make the hard boiled eggs your favorite way but we prefer to use our Instant pot. I’ve shared our method below, for those that are interested in cooking eggs in an instant pot for low carb deviled eggs, or for hard boiled eggs to snack on.

Tips for the Best Deviled Eggs

• Use a sharp knife to cut the eggs in half, to keep the whites from breaking.
• Use a piping bag with a piping to making filling each egg easier. If you don’t have a piping bag, you can use a large zip lock bag and cut the tip off.
• You can make these deviled eggs up to a day in advance, but they are best when served the same day.

How to make eggs for deviled eggs

Traditionally people boiled eggs for deviled eggs but the latest trick is to steam them. By steaming them and putting them straight into an ice bath, you prevent overcooking and it’s easier to peel the eggs.

When we make keto deviled eggs, we like to steam them in our pressure cooker (instant pot). Instant pot hard boiled eggs are the way to go!

To cook your eggs in an instant pot, place the metal basket at the bottom and add a cup of water. Set your eggs on top of the basket and select “manual” cook. Set the time to 5 minutes. After the 5 minutes is up, leave the eggs in the pressure cooker for another 5 minutes (watch the timer and don’t go over).

Press the quick release button to release the steam. Once the steam is released, transfer the eggs to an ice bath. We usually fill a big bowl with water and some ice. Once the eggs are chilled, you can make your keto deviled eggs.

You can also make air fryer hard boiled eggs if you have an air fryer.

How to make keto deviled eggs

1. Cook eggs in an instant pot (see instructions above), or hard boil them.
2. Peel the eggs.
3. Slice each egg in half, lengthwise.
4. Remove the yolk halves and place in a medium size mixing bowl.
5. Arrange the egg white halves on a serving platter or in a storage container (if you’re making them a day ahead).
6. Using a fork, mash up the yolks.
7. Add mustard, mayonnaise, vinegar, salt and pepper. Stir until well mixed and creamy.
8. Pipe or spoon the egg yolk mixture into the egg white halves.
9. Sprinkle with paprika.
10. Serve right away or store for up to a day.

For the complete list of ingredient amounts, please see the keto deviled eggs recipe below.

If you want to do food prep in advance you can cook your eggs and mix your egg yolk mixture, but not fill the egg whites right away. Sometimes I get everything ready 1-2 days before and keep the eggs in one container in the refrigerator, and the yolk mixture in another container.

You could also prepare your eggs and keep them in the shell in the refrigerator until you are ready to make your deviled eggs.

For more deviled eggs recipes, you might like these Million Dollar Deviled Eggs. Just note, you’ll want to use regular pickle juice and not the sweat pickle juice to keep them as keto deviled eggs.

Did you make these keto deviled eggs? Leave a comment below letting me know how you cooked your eggs and what you thought.

Keto Deviled Eggs

Yield: 24 halves

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Keto deviled eggs are the perfect keto appetizer or keto party snack. This high protein, easy-to-make finger food is perfect for any special occasion, BBQ, or potluck. This keto deviled egg recipe can be doubled or tripled.

Print

Ingredients

• 1 dozen large eggs, hard boiled or steamed until cooked through
• 1 tablespoon Dijon mustard
• 1/3 cup mayonnaise
• 2 teaspoons white vinegar
• salt and pepper, to taste
• paprika for sprinkling on top

Instructions

1. Peel the cooked eggs.
2. Slice each egg in half, lengthwise.
3. Remove the yolk halves and place in a medium size mixing bowl.
4. Arrange the egg white halves on a serving platter or in a storage container (if you’re making them a day ahead).
5. Using a fork, mash up the yolks.
6. Add mustard, mayonnaise, vinegar, salt and pepper. Mix until well combined.
7. Pipe or spoon the egg yolk mixture into the egg white halves.
8. Sprinkle with paprika.
9. Serve right away or store for up to a day.

Notes

• This keto deviled egg recipe can be doubled or tripled.
• Use a sharp knife to cut the eggs in half, to keep the whites from breaking.
• Use a piping bag with a piping to making filling each egg easier.
• You can make these deviled eggs up to a day in advance, but they are best when served the same day.

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 60 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 95mg Sodium: 79mg Carbohydrates: 0g Net Carbohydrates: 0g Fiber: 0g Sugar: 0g Sugar Alcohols: 0g Protein: 3g

The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands.