To quote Paul Newman in Cool Hand Luke: “I can eat 50 eggs.” And if they’re Keto Deviled Eggs, you could – and STILL keep those carbs to a minimum.
Ah, the joys and challenges of being a food writer. Cooking, reading about, and writing about food all day tends to make you just a wee bit hungry. Just writing about these Keto Deviled Eggs, for example, has me tasting that delicious Dijon and mayonnaise filling, together with just the right combination of salt, pepper, and paprika, all in that piped swirl of yolk that just dances with flavor.
Myself, I love a Dijon-mustard-based filling in my deviled eggs. That Dijon really makes these eggs have a flavorful zing that is very satisfying. And speaking of satisfying, Keto Deviled Eggs are so filling, if I eat four of those delicious little piped halves, I’m as full as if I just ate a burger, fries, and a shake.
I have gathered a few food blogger friends in the food writing community, and men and women food writers alike have their strategies for dealing with the constant eating food writing encourages. Some jog. Some actually run… But I find keto helps me stay “happy” if not slim because just getting my carb count down for a week or so helps me be able to eat what I want and still stay in my size 12 to 16s (smile). Keto is this food blogger’s smartest trick for staying out of “uh-oh-I-can’t zip-anything up” mode, and at a weight I can happily maintain. Notice I italicized happily there. That’s because happy is what’s really important, right?
Why You Will Love These Keto Deviled Eggs
All deviled eggs are pretty keto. The chief carbs in this recipe come from the eggs and that’s about it. Real mayo (without added sugars) has zero carbs. And I looooove mayo. My mother, whom I miss every day, used to rave about a restaurant called Stuart’s, and their chicken salad sandwiches made with homemade mayonnaise.
After I became a chef, I realized she was telling this story on repeat because she wanted me to make this condiment. And I tried but, my goodness, some things are convenience foods for a reason. I’m as grateful for jarred mayonnaise as I am that I don’t have to shear sheep and spin their wool into yarn — talk about time-consuming. So, just get Hellman’s, period. It’s gooood. I love its flavor and it tastes more like that authentic mayo we made in cooking school than any other mayo I’ve ever tasted.
And on keto, you get to indulge in all kinds of food slather-ons like butter, mayo, cheese, full-fat salad dressings and vinaigrettes, so everything is oh-so-yummy. And once you allow yourself to eat more fat, you’ll find you’ll be able to burn fat off the body like a 13-year-old again. In fact, when I’m keto-ing, it’s the only time I ever get to say these words seriously and not for knee-slapping comedic effect: “I just eat all day and never gain a pound.”
How to Make Ahead and Store?
Keto Deviled Eggs, and any deviled eggs, mind you, will keep about 2 days in the fridge before they get kinda gummy. I recommend a plate with plastic wrap kind of tufted over it to give those piped tops some breathing room, so you don’t smush them. And never freeze these – at all. Period. Eat up!
Serving Suggestions
If you love these Keto Deviled Eggs, try serving them with some other delicious keto meals like this delectable Keto Meatballs Parmigiana or this savory-sauced Keto Beef and Broccoli with some Keto Blueberry Lemon Scones for dessert! Keto has never been this yummy!
Keto Deviled Eggs
Ingredients
- 12 large eggs
- 1/2 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1/4 teaspoon garlic powder
- Salt to taste
- Pepper to taste
- Paprika for garnish
Instructions
- Place eggs in a large saucepan and cover with water. Bring to a boil over high heat. Once boiling, cover and remove from heat. Let stand for 12 minutes.
- Transfer eggs to an ice water bath to cool for about 5 minutes, then peel.
- Slice eggs in half lengthwise and scoop out yolks into a bowl.
- Mash yolks with a fork and add mayonnaise, Dijon mustard, garlic powder, salt, and pepper. Mix until smooth and creamy.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Sprinkle with paprika for garnish before serving.
Leave a Comment