Description
Delicious and nutritious Keto Deviled Eggs, perfect for a low-carb snack.
Ingredients
Scale
- 12 eggs
- 1/2 cup mayo
- 2 tablespoons yellow mustard
- 4 teaspoons apple cider vinegar
- 1/4 teaspoon salt (plus more to taste)
- 1 carrot (peeled)
- 2–3 stems broccoli rabe or broccolini
Instructions
- Prepare the Eggs: Place the eggs in a single layer in a large pot. Add enough cold water to cover the eggs by about an inch.
- Boil the Water: Bring the water to a full boil over medium-high heat.
- Turn Off the Heat: Once the water reaches a rolling boil, turn off the heat and cover the pot with a lid. Allow the eggs to sit in the hot water for about 9-12 minutes.
- Cool the Eggs: Transfer the eggs to a bowl of ice water for 5-10 minutes to stop the cooking process and make peeling easier.
- Peel the Eggs: Gently tap each egg on a hard surface and peel off the shell. Rinse the peeled eggs under cold water to remove any remaining shell bits.
- Cut and Prepare: Carefully slice each egg in half lengthwise. Place the yolks in a mixing bowl and the egg whites on a serving platter.
- Make the Filling: Mash the yolks with a fork, then add the mayo, yellow mustard, apple cider vinegar, and salt. Mix until smooth and creamy.
- Fill the Egg Whites: Using a spoon or a piping bag, fill each egg white half with the yolk mixture.
- Garnish (Optional): Finely chop the peeled carrot and sprinkle over the filled eggs. You can also chop the broccoli rabe or broccolini as an additional garnish.
- Serve and enjoy your Keto Deviled Eggs!
Notes
Use fresh eggs for easier peeling and feel free to customize the filling with herbs or spices.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 2 halves
- Calories: 170
- Sugar: 1g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 186mg
Keywords: keto, deviled eggs, low-carb, appetizer, snack