Keto Deviled Eggs
A delish and wholesome twist on a Southern classic, these deviled eggs are the perfect way to keep your diet in keto mode.
Traditional deviled eggs are already a great option for a high-fat, keto-friendly snack. We’ve just ramped up the fat content in this keto recipe by combining avocado with egg yolks to make the egg filling, and to help you meet your macros easier. (Not to mention that avocado and deviled eggs are a match made in flavor heaven.)
This recipe calls for mayonnaise. You can use store-bought mayo, or try to make it at home with our simple mayo recipe in the notes below.
Keto Deviled Eggs Recipe Macros
- Calories: 212
- Protein: 9g
- Fats: 18g
- Total Carbs: 1g
- Net Carbs: 0g
Keto Deviled Eggs
A delish and wholesome twist on a Southern classic, these deviled eggs are the perfect way to keep your diet in ketosis.
- 6 large cage-free eggs
- ½ large avocado
- ¼ cup mayonnaise (see notes for a homemade version)
- 1 teaspoon apple cider vinegar
- ½ teaspoon salt
- ½ teaspoon black pepper plus more for garnish
- 2 tablespoon chives finely chopped
In a medium-size pot over high heat, boil 6-8 cups of water. Once the water is boiling carefully drop the eggs and let the eggs boil for 12 minutes.
Drain eggs immediately and peel under cold water for an easy peel.
Cut hard boiled eggs in half and spoon out the yolk into a medium size bowl. Set the egg whites aside for later.
Add avocado, mayonnaise, vinegar, salt, and black pepper to the bowl with the egg yolk. With a fork, mash the ingredients and combine until the mixture has a smooth consistency, about 5 minutes.
Place the avocado filling into a ziplock bag to be used as a piping bag. Cut a small hole in the corner of the bag.
Squeeze the ziplock bag to push the filling into the opening of the egg whites.
Garnish with chopped chives and pepper.
For a homemade mayonnaise, separate the egg yolk from one egg and discard the egg white. Whisk the egg yolk with 1 teaspoon Dijon mustard in a medium mixing bowl until evenly combined. Measure 3/4 cup avocado oil. Pour the oil into the egg yolk mixture, 2 tablespoons at a time, whisking constantly. Once the oil is completely blended in, add more and continue whisking until all the oil is in. The texture of the mixture should look like a mayo. Mix in 1 tablespoon apple cider vinegar, 1 tablespoon lemon juice and 1 teaspoon salt until well combined. Once the mayonnaise is done, put in an airtight container and store in the fridge for up to a week.