Low Carb Deviled Eggs – 12 Ways (Keto-friendly)

Low Carb Deviled Eggs – 12 different ways are the perfect easy make-ahead appetizers for Easter Mother’s Day or any weekend or holiday brunch. Best of all, they are low carb, keto and packed with protein.

Deviled eggs are a great appetizer all year round. They are so easy to make and always a hit at any party or gathering!

If you are looking for ways to use up those hard boiled eggs, give these 12 low carb deviled eggs a try.

All you need to do is scoop out the yolks and combine them with a few simple ingredients. These elegant bites usually call for mayonnaise, mustard, salt and black pepper.

You might think that deviled eggs are too fancy, but they are actually really simple to make and customize. They are also really easy to prep ahead for Easter, summer picnics, holiday parties or a special weekend brunch / lunch.

HOW TO MAKE THE PERFECT DEVILED EGGS

How do you boil your eggs?

My favorite method to make easy-to-peel hard boiled eggs in the Instant Pot. To start, place the eggs on a rack, add 1 cup of water and pressure cook for 6 minutes.

The best part is, no having to stand over the stove and wait for the water to boil over.

Plus, the shells are easy to peel and the whites are firm but still tender with creamy yellow yolks.

If you don’t have an Instant Pot, I’ve also included a stovetop method in this post as well.

What else can I use in my filling to add flavor instead of mayo?

Most recipes for deviled eggs call for mayonnaise. If you are not a fan of mayo, try using Greek yogurt or sour cream instead.

Mustard adds the classic tang but you can also add flavor with hot sauce, lemon juice, vinegar or even pickle juice.

How do you fill the eggs?

You can either use a spoon to scoop the filling into the egg whites. Or transfer to a bag and pipe in the filling. Any plastic food bag should work – just scoop the filling in and snip off the corner. Elegant looking appetizers without the fuss.

Serving and Storing Deviled Eggs

Hard boiled and peeled eggs can be made 1 day in advance and stored in the refrigerator. You can also make the fillings up to 1 day ahead and store in the fridge. Just remember to store each filling in separate piping bags or in an airtight container with a layer of plastic wrap covering the filling under the lid. Spoon or pipe filling into egg white shells when ready to serve.

Do not freeze as the texture of the egg whites will become rubbery and watery.

How long can you keep deviled eggs at room temperature?

Once you add the filling, deviled eggs can be prepared up to two hours in advance if sitting at room temperature.

WHAT VARIATIONS CAN YOU MAKE WITH DEVILED EGGS?

I’m sharing 12 recipes on this post but you can totally make them all the same kind! There is something for everyone and your guests will love having so many fun options.

You’re going to start off with this base recipe for all of your deviled eggs:

BASE RECIPE:

12 Hard Boiled Eggs Large Eggs, peeled and sliced in half

1/2 cup mayonnaise

1/2 teaspoon sea salt

Slice each egg in half lengthwise and scoop out the egg yolks into a large bowl and mash into a crumble with a fork.

Add mayonnaise and salt.

Classic Deviled Eggs

Add mustard, vinegar and black pepper. Mash (or beat with a hand mixer) until combined and smooth.

Spoon or pipe yolk mixture into egg white halves.

Top with a sprinkle of paprika and garnish with chives & parsley (if desired).

Smoked Salmon

Add mustard, cream cheese, lemon juice, dill and black pepper. Mash (or beat with a hand mixer) until combined and smooth. Stir in capers and smoked salmon.

Spoon or pipe filling into each egg white.

Top with desired amount of smoked salmon pieces and dill.

Chipotle and Salsa

Add lime juice, and black pepper. Mash (or beat with a hand mixer) until combined and smooth. Stir in chipotles and salsa.

Spoon or pipe filling into each egg white. Garnish with more salsa.

Avocado

Mash in avocado. Add mustard, lime juice, tarragon and black pepper. Mash (or beat with a hand mixer) until combined and smooth.

Scoop filling into each egg white. Garnish with tarragon and green peppers, if desired.

Bacon and Cheese

Add mustard, vinegar and black pepper. Mash (or beat with a hand mixer) until completely smooth. Stir in ham and cheese.

Spoon or pipe yolk filling into each egg white.

Garnish with more bacon and cheese.

Sun-Dried Tomato

Add mustard, vinegar and black pepper. Mash (or beat with a hand mixer) until completely smooth. Stir in sun-dried tomato, cheese and parsley.

Spoon or pipe yolk filling into each egg white.

Garnish with more sun-dried tomatoes, cheese and parsley.

Southwestern

Add mustard, hot sauce, lime juice, cumin and paprika. Mash (or beat with a hand mixer) until completely smooth. Stir in jalapenos, cheese and red bell pepper.

Spoon or pipe yolk filling into each egg white.

Garnish with chopped jalapenos and paprika.

Ham & Cheddar

Add mustard, vinegar and black pepper. Mash (or beat with a hand mixer) until completely smooth. Stir in ham and cheese.

Spoon or pipe yolk filling into each egg white.

Garnish with more ham and cheese.

Dill Pickle

Add mustard, pickle juice, dill and black pepper. Mash (or beat with a hand mixer) until completely smooth. Stir in chopped pickles.

Spoon or pipe yolk filling into each egg white.

Garnish with pickle slices and dill.

 

Print

Low Carb Deviled Eggs

Low Carb Deviled Eggs - 12 different ways are the perfect easy make-ahead appetizers for Easter Mother's Day or any weekend or holiday brunch. Best of all, they are low carb, keto and packed with protein.

Course Appetizer

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 12

Ingredients

BASE RECIPE:

• 12 Hard Boiled Eggs Large Eggs peeled and sliced in half
• 1/2 cup mayonnaise
• 1/2 teaspoon sea salt

Classic Deviled Eggs

• 2 teaspoons Dijon mustard
• 1 1/2 teaspoons vinegar
• 1/8 teaspoon teaspoon freshly cracked black pepper
• 1/4 teaspoon paprika plus more for garnish
• chopped chives and parsley for garnish

Smoked Salmon

• 2 teaspoons Dijon mustard
• 3 tablespoons softened cream cheese
• 2 teaspoons fresh lemon juice
• 1/8 teaspoon teaspoon freshly cracked black pepper
• 1/2 teaspoon dill plus more for garnish
• 1 tablespoon finely chopped capers
• 5 tablespoons minced smoked salmon plus more for garnish

Broccoli & Cheese

• 2 teaspoons Dijon mustard
• 1 1/2 teaspoons vinegar
• 1/8 teaspoon teaspoon freshly cracked black pepper
• 1/3 cup finely chopped broccoli
• 1/3 cup grated cheddar plus more for garnish

Buffalo Chicken

• 1/3 cup buffalo sauce
• 2 tablespoons plain full fat Greek yogurt
• 1/8 teaspoon teaspoon freshly cracked black pepper
• 1/2 cup cooked chicken chopped
• 1/3 cup blue cheese crumbled

Spicy Chili

• 4 teaspoons chili garlic sauce or Sriracha plus more for garnish
• 2 teaspoons lime juice
• 1/2 teaspoon smoked paprika plus more for sprinkling
• 1/8 teaspoon teaspoon freshly cracked black pepper

Chipotle and Salsa

• 2 teaspoons lime juice
• 1/8 teaspoon teaspoon freshly cracked black pepper
• 1 tablespoon finely chopped canned chipotle chiles OR Chipotle hot sauce
• 3 tablespoons fresh or chunky salsa drained plus more for garnish

Avocado

• 1 1/2 ripe avocado mashed
• 1 teaspoon Dijon mustard
• 3 teaspoons fresh lime juice
• 1 teaspoon dried tarragon plus more for garnish
• 1/8 teaspoon teaspoon freshly cracked black pepper
• diced green peppers for garnish optional

Bacon and Cheese

• 2 teaspoons Dijon mustard
• 1 1/2 teaspoons vinegar
• 1/8 teaspoon teaspoon freshly cracked black pepper
• 1/3 cup finely chopped bacon plus more for garnish
• 1/3 cup grated cheddar plus more for garnish

Sun-Dried Tomato

• 2 teaspoons Dijon mustard
• 1 1/2 teaspoons vinegar
• 1/8 teaspoon freshly cracked black pepper
• 3 tablespoons sun-dried tomatoes finely chopped plus more for garnish
• 1/3 cup feta crumbled plus more for garnish
• 1 tablespoon chopped parsley plus more for garnish

Southwestern

• 2 teaspoons Dijon mustard
• 2 teaspoons Chipotle or Tabasco hot sauce
• 1 1/2 teaspoons lime juice
• 1/2 teaspoon cumin
• 1 teaspoon smoked paprika
• 2 tablespoons finely chopped jalapeño peppers plus more for garnish
• 1/4 cup grated cheddar cheese plus more for garnish
• 1/4 cup chopped red bell pepper for garnish

Ham & Cheddar

• 2 teaspoons Dijon mustard
• 1 1/2 teaspoons vinegar
• 1/8 teaspoon freshly cracked black pepper
• 1/3 cup chopped ham plus more for garnish
• 1/3 cup grated cheddar plus more for garnish

Dill Pickle

• 2 teaspoons Dijon mustard
• 1 tablespoon Dill pickle juice or to taste
• 1/8 teaspoon freshly cracked black pepper
• 2 teaspoons fresh dill minced plus more for garnish
• 2 tablespoons minced Dill pickles
• 1 tablespoon fresh dill minced

Instructions

BASE RECIPE:

1. Slice each egg in half lengthwise and scoop out the egg yolks into a large bowl and mash into a crumble with a fork.
2. Add mayonnaise and salt.

Classic Deviled Eggs

1. Add mustard, vinegar and black pepper. Mash (or beat with a hand mixer) until combined and smooth.
2. Spoon or pipe yolk mixture into egg white halves.
3. Top with a sprinkle of paprika and garnish with chives & parsley (if desired).

Smoked Salmon

1. Add mustard, cream cheese, lemon juice, dill and black pepper. Mash (or beat with a hand mixer) until combined and smooth. Stir in capers and smoked salmon.
2. Spoon or pipe filling into each egg white.
3. Top with desired amount of smoked salmon pieces and dill.

Broccoli & Cheese

1. Add mustard, vinegar and black pepper. Mash (or beat with a hand mixer) until completely smooth. Stir in broccoli and cheese.
2. Spoon or pipe yolk filling into each egg white.
3. Garnish with more cheese.

Buffalo Chicken

1. Add buffalo sauce, Greek yogurt and black pepper. Mash (or beat with a hand mixer) until combined and smooth. Stir in chicken and cheese.
2. Spoon or pipe yolk filling into each egg white.
3. Garnish with more hot sauce and crumbled cheese.

Spicy Chili

1. Add chili sauce, lime juice, smoked paprika and black pepper. Mash (or beat with a hand mixer) until combined and smooth.
2. Spoon or pipe filling into each egg white.
3. Garnish with more hot sauce and a sprinkle of paprika.

Chipotle and Salsa

1. Add lime juice, and black pepper. Mash (or beat with a hand mixer) until combined and smooth. Stir in chipotles and salsa.
2. Spoon or pipe filling into each egg white. Garnish with more salsa.

Avocado

1. Mash in avocado. Add mustard, lime juice, tarragon and black pepper. Mash (or beat with a hand mixer) until combined and smooth.
2. Scoop filling into each egg white. Garnish with tarragon and green peppers, if desired.

Bacon and Cheese

1. Add mustard, vinegar and black pepper. Mash (or beat with a hand mixer) until completely smooth. Stir in ham and cheese.
2. Spoon or pipe yolk filling into each egg white.
3. Garnish with more bacon and cheese.

Sun-Dried Tomato

1. Add mustard, vinegar and black pepper. Mash (or beat with a hand mixer) until completely smooth. Stir in sun-dried tomato, cheese and parsley.
2. Spoon or pipe yolk filling into each egg white.
3. Garnish with more sun-dried tomatoes, cheese and parsley.

Southwestern

1. Add mustard, hot sauce, lime juice, cumin and paprika. Mash (or beat with a hand mixer) until completely smooth. Stir in jalapenos, cheese and red bell pepper.
2. Spoon or pipe yolk filling into each egg white.
3. Garnish with chopped jalapenos and paprika.

Ham & Cheddar

1. Add mustard, vinegar and black pepper. Mash (or beat with a hand mixer) until completely smooth. Stir in ham and cheese.
2. Spoon or pipe yolk filling into each egg white.
3. Garnish with more ham and cheese.

Dill Pickle

1. Add mustard, pickle juice, dill and black pepper. Mash (or beat with a hand mixer) until completely smooth. Stir in chopped pickles.
2. Spoon or pipe yolk filling into each egg white.
3. Garnish with pickle slices and dill.

More eggs:

9 Breakfast Egg Muffins