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Keto Deviled Egg - A Creamy, Low-Carb Classic

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 6 large eggs (hard-boiled and cooled)
  • 3 tablespoons mayonnaise (use a clean-ingredient mayo, like avocado oil-based)
  • 1 teaspoon Dijon mustard (yellow mustard works too)
  • 1 teaspoon apple cider vinegar (or lemon juice for brightness)
  • 1/8 teaspoon garlic powder (optional but adds depth)
  • Salt and black pepper to taste
  • Smoked paprika for garnish
  • Fresh chives or dill (optional, for topping)

Method
 

  1. Boil the eggs: Place eggs in a single layer in a pot and cover with cold water by about an inch. Bring to a gentle boil, then cover, turn off the heat, and let sit for 10–12 minutes.
  2. Cool and peel: Transfer eggs to an ice bath and let them cool for at least 10 minutes. Crack and peel under running water for easier shell removal.
  3. Halve the eggs: Slice eggs lengthwise. Gently pop the yolks into a mixing bowl and set the whites on a serving plate.
  4. Make the filling: Mash the yolks with mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper. Aim for a smooth, creamy texture.
  5. Adjust seasoning: Taste and add more salt, pepper, or vinegar if needed. If the mixture feels too thick, add a tiny splash of water or a bit more mayo.
  6. Fill the whites: Spoon or pipe the mixture back into the egg whites. A piping bag (or a zip-top bag with the corner cut) makes them look polished.
  7. Garnish: Dust with smoked paprika and sprinkle with chopped chives or dill if you like.
  8. Chill and serve: Refrigerate for at least 20 minutes to set the flavors. Serve cold.