Devilishly Creamy Deviled Eggs Low-Carb, Keto, Gluten-Free Recipe

Di Bauer December 30, 2014 Appetizer Recipes, Fat Fast Recipes, Recipes Leave a comment 1,160 Views

Written by Di Bauer February 2, 2002, Updated by Andrew DiMino December 30, 2014

Low-Carb, Gluten-Free, Nut-Free

Deviled Eggs are classic low carb hors d’oeuvres and perfect for any type of get together from an elegant brunch to a rowdy sports gathering.

Always a crowd-pleaser, you can never go wrong with low carb Deviled Eggs.

Have some fun with this recipe and feel free to add a personal touch of your own.

Low-Carb, Keto Devilishly Creamy Deviled Eggs Recipe

Devilishly Creamy Low-Carb, Keto, Gluten-Free Deviled Eggs

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Deviled Eggs are classic low carb hors d’oeuvres and perfect for any type of get together from an elegant brunch to a rowdy sports gathering. Always a crowd pleaser, you can never go wrong with low carb Deviled Eggs. Have some fun with this recipe and feel free to add a personal touch of your own.

Author: Di Bauer
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Yield: 24 1x
Category: Low-Carb, Gluten-Free, Nut-Free

Ingredients

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12 eggs, large grass-fed
1/2 cup mayonnaise
Salt (to taste)
Black pepper, ground (to taste)
Paprika, for garnish

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Instructions

Place the eggs in a large pan or Dutch oven. Cover them with cold water, making sure that the water comes up an inch or two above the eggs. Discard any eggs that float to the surface!
Place the pan or Dutch oven on the stove and turn the burner to high. As soon as the water reaches a rolling boil, turn the heat down to medium and set the kitchen timer for 10 minutes.
When the timer goes off, remove the eggs from the heat. With kitchen tongs, take the eggs out of the water and place them in a colander.
Wait until the eggs are just cool enough to handle and shell the eggs under cold running water to remove any bits of shell. Place the shelled eggs back into the colander to cool and dry.
At this point you can put the eggs in a Zip Lock bag in the refrigerator, or you can halve them, devil the yolks, and refrigerate the whites and the deviled yolks separately until you want to put everything together. They’re much easier to store this way than they are once they’re filled. You can even take them separately to a party and fill the whites there.
Slice the whites in half and remove the yolks to a bowl. (It’s easiest if you use a spoon to pry the yolks out of the whites.)
Add several tablespoons of the mayonnaise, the salt, and the black pepper to the egg yolks. Use a hand mixer to whip the ingredients together.
Once the ingredients are thoroughly blended, continue to add mayonnaise a tablespoon at a time until the yolk mixture is the consistency that you prefer.
Spoon the yolk mixture back into the egg white halves and sprinkle lightly with paprika to garnish.
Cover and refrigerate the deviled eggs until it’s time to serve them.