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.
Ingredients
- 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
Instructions
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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.
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Drain eggs immediately and peel under cold water for an easy peel.
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Cut hard boiled eggs in half and spoon out the yolk into a medium size bowl. Set the egg whites aside for later.
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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.
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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.
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Squeeze the ziplock bag to push the filling into the opening of the egg whites.
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Garnish with chopped chives and pepper.
Recipe Notes
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.