Keto Deviled Eggs are easy, flavorful, and perfect to serve at parties, brunches, and holiday celebrations! These deviled eggs take less than 30 minutes to make and taste absolutely divine! They are also keto, low-carb, paleo, grain-free, and gluten-free!
Keto Deviled Eggs
Deviled eggs are so easy to make and such a crowd pleaser!!
All you need to do is hard boil the eggs, peel them, cut them in half, and fill them!!
Our deviled eggs are filled with a keto-friendly mixture made from the yolks of the hard-boiled eggs combined with mayo, mustard, and some apple cider vinegar.
We have taken the classic deviled egg and made them more festive for spring and the upcoming Easter holiday!!
What Ingredients You Need
We love making deviled eggs for a quick appetizer because they only require just a few ingredients. This recipe makes 12 dozen deviled eggs, but you can easily double or triple this recipe to serve a large group.
The Basics:
Spring Garnish (Optional):
- Carrots
- Broccoli rabe or broccolini
In terms of kitchen equipment, all you need is a large pot, mixing bowl, knife, and spoon.
Featured Recipe Video
Check out this video to see how to make our most popular recipe – Keto Zucchini Bread Whoopie Pies.
They are easy to make and so delicious!
How To Boil The Perfect Egg
Boiling eggs is pretty straightforward. For deviled eggs, you want to make sure the yolks are completely cooked.
Here is our technique for boiling eggs:
- Add the eggs to a pot. Fill a large pot with water about 1/4 of the way and place on a burner on your stovetop. Carefully, place the eggs in a single layer at the bottom of the pot. Next, add more water to the pot so that the eggs are covered by at least 2 inches of water.
- Boil the water. Add 1/2 teaspoon of salt to the water to help prevent the shells from cracking. Then turn the heat on to medium-high and bring the water to a full rolling boil.
- Turn off the heat. Once the water is boiling, turn the burner off, but don't move the pot. Keep it on the same burner. Let it sit for 16 minutes.
- Drain the eggs. While the eggs are sitting, fill a large bowl with ice water. We you reach 16 minutes of sitting time, use a slotted spoon to transfer the eggs to the ice water.
Egg Peeling Tips
Tips for getting the egg shell to come off easily:
- Use older eggs
- Add salt to the boiling water
- Submerge the eggs in ice water for 5 minutes after cooking
- Peel the eggs under running water
Keto Deviled Eggs Filling
The base of the deviled egg filling is primarily made with the cooked yolks of the hard-boild eggs.
So first, cut your peeled eggs in half lengthwise.
Then gently remove the cooked yolks with a spoon and place them in a bowl.
Add the mayo, apple cider vinegar, mustard, and salt to the bowl.
Smash together the mixture with a fork or beat with an electric hand mixer until smooth.
Use a Piping Bag to Add the Filling
If you want the deviled eggs to have a uniform look to them, use a piping bag.
Don't have a piping bag? Make your own! Put the filling in a zippered plastic bag and cut a hole in the corner.
Now you are ready to squeeze the filling evenly into the egg halves.
How to Create a Spring Garnish
We added a spring-inspired carrot adornment on top of these keto deviled eggs.
This step is completely optional as the deviled eggs taste fabulous on their own!
To make the adornment, just follow these simple steps:
- Use knife to cut a peeled carrot into mini carrot shape. Ours were approximately 3/4-inches in length.
- Use the leaves from the top of the carrot and a small bit of broccoli rabe or broccolini to make the leafy stems.
- Carefully, arrange them on top of the deviled eggs.
More Keto Spring Recipes
Looking for more spring-inspired keto recipes? Check out these favorites:
- Keto Raspberry Cheesecake Almond Bars
- Keto Blueberry Lemon Crumble Bars
- Keto Seared Scallops With Herbed Butter
- Keto Smoked Salmon Salad With Lemon Dill Vinaigrette
- Keto Crispy Zucchini Fries
- Keto Lemon Blueberry Muffins
Recipe
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Keto Deviled Eggs
Ingredients
For the Deviled Eggs
- 12 eggs
- 1/2 cup mayo
- 2 tablespoons yellow mustard
- 4 teaspoons apple cider vinegar
- 1/4 teaspoon salt plus more to taste
For the Carrot Adornment (optional)
- 1 carrot peeled
- 2-3 stems broccoli rabe or broccolini
Instructions
To Hard Boil the Eggs
- Fill a large pot with water about 1/4 of the way and place on a burner on your stove top. Carefully, place the eggs in a single layer at the bottom of the pot. Next, add more water to the pot so that the eggs are covered by at least 2 inches of water.
- Add 1/2 teaspoon of salt to the water to help prevent cracking. Then turn the heat on to medium-high and bring the water to a full rolling boil.
- Once the water is boiling, turn the burner off, but don't move the pot. Keep it on the same burner. Let it sit for 15-16 minutes.
- While the eggs are sitting, fill a large bowl with ice water. We you reach 15-16 minutes of sitting time, use a slotted spoon to transfer the eggs to the ice water.
For the Deviled Eggs
- Slice the hard-boiled eggs in half.
- Gently remove the cooked yolks with a spoon and place them in a bowl.
- Add in the mayo, apple cider vinegar, mustard, and salt. Smash together the mixture with a fork or beat with an electric hand mixer until smooth.
- Transfer the filling to a piping bag and fill each egg white half with the yolk mixture.
For the Carrot Adornment (optional)
- Use knife to cut a peeled carrot into mini carrot shape. Ours were approximately 3/4-inches in length.
- Use the leaves from the top of the carrot and a small bit of broccoli rabe or broccolini to make the leafy stems.
- Carefully, arrange them on top of the deviled eggs.
Nutrition
We Can't Wait To See You Try It!
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