Our classic keto deviled eggs are creamy, savory and light with just the right amount of spice. This high protein, easy-to-make finger food is the perfect keto appetizer. Plus, using our cooking technique will make your eggs much easier to peel.
This recipe can easily be doubled or tripled and read on for make ahead tips.
Serve these with Low Carb Meatloaf and Parmesan crusted Brussels sprouts for a complete keto meal.
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Why you'll love this recipe
Every year, at every holiday gathering, someone brings deviled eggs. They make a great appetizer, a delicious side dish, and are the perfect finger food.
It's an easy to make, budget friendly dish that is high in protein and fat. For another high protein recipe, make our perfectly light and flaky peanut butter glazed salmon.
Some people like a bit of sweetness to their keto deviled eggs but this recipe is all about the tang and the spice. If you don't like spice, simply leave the paprika off the top. We also use paprika in our baked keto BBQ chicken wings recipe.
For hard-cooked eggs that are easy to peel, check out our method below.
Key ingredients
Hot Paprika: We like the little bit of heat this paprika brings. If you can't handle spice, try sweet or smoky paprika instead.
Dijon Mustard: Has a stronger, more pungent flavor than traditional yellow mustard. This tangy mustard gives these deviled eggs a pop. We love it in our sugar free salad dressing recipe.
For another simple keto appetizer everyone will find something they love, build a keto charcuterie board in 15 minutes or less.
Instant pot steamed 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 they're easier to peel.
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.
Once the eggs are chilled, you can make your deviled eggs.
If you have any questions about this recipe, please leave a comment below and we will get back to you.
For another easy egg-based dish, make our crustless keto quiche.
How to make keto deviled eggs
- Cook eggs in an instant pot (see instructions above), or hard boil them.
- Peel the eggs.
- Slice each egg in half, lengthwise.
- Remove the yolk halves and place in a medium size mixing bowl.
- Arrange the egg white halves on a serving platter or in a storage container (if you’re making them a day ahead).
- Using a fork, mash up the yolks.
- Add mustard, mayonnaise, vinegar, salt and pepper. Stir until well mixed and creamy.
- Pipe or spoon the egg yolk mixture into the egg white halves.
- Sprinkle with paprika.
- Serve right away or store for up to a day.
For the complete list of ingredient amounts, please see the printable recipe card below.
For another recipe that uses steamed eggs, give our keto egg salad a try.
Expert Tips
Use a sharp knife to cut the eggs in half, to prevent the whites from splitting.
Use a piping bag with a piping tip makes 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 of one corner.
FAQs
We believe it is best to make them the day of. If you want to make them the day before, we suggest you keep the egg white halves in one container in the refrigerator, and the yolk mixture in another container. Then fill when ready to serve.
For the smoothest deviled eggs filing, use your food processor. Add your egg yolks, mayo, mustard, vinegar, salt and pepper to your food processor and mix until smooth.
Old eggs are best as they are much easier to peel. Pretty much all eggs sold in the refrigerated section of your grocery store are a few weeks old.
Storage tips
If you have any leftovers, they can be stored in the fridge for 2 to 3 days in an airtight container. We do not recommend freezing as this changes the texture of the eggs once thawed.
For another easy make ahead keto appetizer, try our cold keto spinach dip.
Variations to try
Bacon: Mix some crisp bacon into your yolk mixture for a lovely crunch and flavor.
Spicy: Sprinkle cayenne pepper on your deviled eggs or add any hot sauce to your yolk mixture for heat and flavor.
Sour Cream: Instead of mayo use sour cream.
Chives: Chop up some fresh chives and sprinkle on top.
Smoky: Use smoked paprika instead of the hot paprika for a different flavor.
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 sweet pickle juice to keep them keto.
More keto appetizers
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Did you make these? Leave a comment below letting us know how you cooked your eggs and what you thought.
📖 Recipe
Keto Deviled Eggs
Equipment
Ingredients
- 1 dozen large eggs hard boiled or steamed until cooked through
- 1 tablespoon Dijon mustard
- ⅓ cup mayonnaise
- 2 teaspoons white vinegar
- salt and pepper to taste
- paprika for sprinkling on top
Instructions
- Peel the cooked eggs.
- Slice each egg in half, lengthwise.
- Remove the yolk halves and place in a medium size mixing bowl.
- Arrange the egg white halves on a serving platter or in a storage container (if you’re making them a day ahead).
- Using a fork, mash up the yolks.
- Add mustard, mayonnaise, vinegar, salt and pepper. Mix until well combined.
- Pipe or spoon the egg yolk mixture into the egg white halves.
- Sprinkle with paprika.
- Serve right away or store for up to a day.
George Crosby
Chesapeake Hard Boiled Eggs
Drop the vinegar. Add 1 tsp. Prepared Horseraddish.
Drop the paprika, and sprinkle with Old Bay Seasoning.
Four Score Living
Thanks for sharing George! I'll definitely give the horseradish a try next time.