These are the best keto deviled eggs! If you love BLT’s and deviled eggs, these are going to become your new favorite recipe.
What is a Deviled Egg?
Deviled eggs (also commonly referred to as stuffed eggs) are one of my favorite low carb snacks to enjoy. If you’re not quite familiar with what exactly deviled eggs are, then you’re in for a real treat the first time that you make this recipe.
You simply have to remove the shell from an egg, cut it in half, and then fill in each half with a paste that’s typically made from egg yolk and a combination of other ingredients, like mayonnaise or mustard.
How to Make BLT Keto Deviled Eggs
Even though deviled eggs look like a rather fancy way of preparing eggs, they’re actually incredibly simple to prepare.
- Boil the eggs. The first thing to do is hard boil your eggs.
- Peel and halve. Remove the outer shell from your hard boiled eggs and then cut them each in half.
- Prepare the paste. Use a fork to mash all of your egg yolks in a single bowl. Mix in your mayonnaise, Dijon mustard, and garlic powder.
- Season. Mix in a bit of salt and black pepper to taste.
- Fill in egg whites. It’s easiest if you use a spoon or piping bag to fill the inside of each egg white with your yolk mixture.
- Add finishing touches. For this recipe, top your bottom egg halves with lettuce, tomato, and a strip of bacon. Cover the bottom half with the other egg half and secure in place with a toothpick.
Can You Make Keto Deviled Eggs Ahead? (+Best Way to Store Deviled Eggs)
You can absolutely make deviled eggs ahead of time. However, since we’re dealing with hard boiled eggs, it’s strongly recommended to not hard boil your eggs any more than two days in advance for best results.
One of the best things to do in order to keep your deviled eggs as fresh as possible when you make them in advance is to keep the egg whites and the yolks separate. Keep the egg whites wrapped in plastic wrap, seal the egg yolk paste in an airtight container, and keep them both in the refrigerator until you’re ready to prepare the deviled eggs.
After actually making the deviled eggs, the best way to store them is by sealing them in an airtight container and leaving them in the refrigerator.
Mistakes to Avoid When Making Deviled Eggs
As long as you keep the following pointers in mind, you’ll be able to make perfect deviled eggs, each and every time:
- Not boiling eggs properly. It’s vital to make sure that your eggs are boiled properly and that they aren’t overcooked or undercooked. Overcooking eggs tends to damage the protein content, which produces a rather strong odor that smells like sulfur and a dark outer coating to the yolks.
- Cool down time. Give your hard boiled eggs ample time to cool down after cooking. If you try to assemble deviled eggs too soon when the egg whites are still warm, you risk ripping or tearing them.
- Runny and/or lumpy paste fillings. The most common cause of runny deviled eggs is adding in too much mayonnaise, while lumpy eggs are typically caused by not mashing your yolks enough. Pay careful attention to preparing the paste, go easy on the mayo, and mash your yolks well with your fork and you can ensure that your paste remains creamy and delicious.
(You may also like: Loaded Keto Deviled Eggs)
Keto Deviled Egg BLT Bites (You need to try this!)
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 6 1x
- 6 hard boiled eggs, peeled and halved
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1/4 tsp garlic powder
- 6 thin slices of bacon, cooked
- 6 small lettuce leaves
- 1 tomato, cut into 6 slices
- salt and black pepper to taste
- In a bowl mash the yolks with a fork.
- Add the mayonnaise, mustard and garlic powder and mix to combine.
- Season to taste with salt and black pepper.
- Using a spoon or piping bag, fill the inside of the egg whites with the yolk mixture.
- Top the bottom halves with a piece of lettuce, a slice of tomato, a strip of bacon and cover with the other egg half.
- Secure with a toothpick or cocktail stick.
- Serve immediately.
Have Fun with These Other High Protein Keto Egg Recipes
- Keto Egg Salad Sandwich – My favorite egg salad recipe in sandwich form, complete with 90-second keto bread–what’s not to love?
- Keto Egg Muffins – In this recipe, I combine two of my favorites: eggs and sausage. As an added bonus, these reheat really well, too!
- Keto Breakfast Casserole – When I’m making breakfast for a handful of hungry kids, this hearty breakfast casserole saves me every time.