Deviled Eggs (Keto, Paleo)

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This simple Keto Deviled Eggs recipe is made with less than 5 ingredients! I used dijon mustard and turmeric to add a special touch!

Deviled Eggs paleo

It isn’t a holiday in my house unless there are keto deviled eggs.  

No mam.

They better be on the table for Thanksgiving,  Christmas and New Years.

I ♥ mayo.  I remember eating spoonfuls of it when I was a kid and I gleefully do it now also.  So eggs plus mayo is just a fat bomb of happiness to me.

Every year when my mom would make deviled eggs I would snatch the plate and eat half of it before a shower of curse words in Tagalog exploded in my ear.  It was worth it and now that I’m the cook, I can have as many as I want.

For the mayo I used this paleo mayo recipe.  I have never been able to make mayo until I got a Blendtec and made her recipe.   After you make the mayo, the rest is easy as pie.

PALEO THANKSGIVING RECIPES

What you’ll need for this Recipe:

How to Make This Keto Deviled Egg Recipe:

Fill a medium pot with 3 cups and water and place the 6 eggs. Cover the pot with a lid and turn the stove on to high.

Bring the water to a boil and turn off the heat. Leave the pot on the stove for 10 minutes.

Remove eggs from pan and them in a bowl with cold water. Let them sit for 10 minutes to cool down. Remove from the bowl and dry with a towel.

Remove the shell from the eggs and slice them in half. Remove the yolks and put them in a medium bowl. Set the egg whites aside on a plate.

Add the mayo, onion powder, turmeric and dijon mustard to the bowl with a eggs yolks a mix with a spoon until smooth.

Place the filling by the spoonful into the egg whites and sprinkle paprika over the top.

Notes and Variations

You can easily garnish this recipe with diced bacon and diced avocado

How to Hard Boil Eggs in your Instant Pot (Optional):

Add 1/4 cup of water to the instant pot bowl and then add in the metal tray.

Add your eggs and close the lid

Hit the Manual button and add 8 minutes of time.

Once your pressure cooker beeps to notify you that the cycle is done, turn the pressure value to remove the air pressure inside the bowl.

Remove your eggs and place them in cold water for 10 minutes.

If you like this Keto Deviled Egg recipe, you’ll love:

Low Carb Keto Hot Spinach and Artichoke Dip

Bacon Wrapped Chorizo Lime Jalapeno Poppers

Bacon Queso Dip (Keto)

Did you make and love this recipe?  Give your review below and make sure you share your creations by tagging me on Instagram!

Paleo Deviled Eggs

Paleo Deviled Eggs

Yield: 3
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

Simple Keto Deviled made with less than 5 ingredients

Ingredients

Instructions

  1. Fill a medium pot with 3 cups and water and place the 6 eggs. Cover the pot with a lit and turn the stove on to high.
  2. Bring the water to a boil and turn off the heat. Leave the pot on the stove for 10 minutes.
  3. Remove eggs from pan and them in a bowl with cold water. Let them sit for 10 minutes to cool down. Remove from the bowl and dry with a towel.
  4. Remove the shell from the eggs and slice them in half. Remove the yolks and put them in a medium bowl. Set the egg whites aside on a plate.
  5. Add the mayo, onion powder, turmeric and dijon mustard to the bowl with a eggs yolks a mix with a spoon until smooth.
  6. Place the filling by the spoonful into the egg whites and sprinkle paprika over the top.

Notes

How to Hard Boil Eggs in your Instant Pot:

  1. Add 1/4 cup of water to the instant pot bowl and then add in the metal tray.
  2. Add your eggs and close the lid
  3. Hit the Manual button and add 8 minutes of time.
  4. Once your pressure cooker beeps to notify you that the cycle is done, turn the pressure value to remove the air pressure inside the bowl.
  5. Remove your eggs and place them in cold water for 10 minutes.


Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 81 Total Fat: 7g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 126mg Sodium: 72mg Carbohydrates: 1g Fiber: 0g Sugar: 0g Protein: 4g

© 2011-2012, A Girl Worth Saving. Feel free to pin my posts but do not repost my full recipe on your blog, Tumblr, or any other website.

22 Comments

  1. Colleen November 5, 2012 at 11:13 am

    These look great and a perfect holiday side dish.

    Reply
  2. Donna November 5, 2012 at 3:03 pm

    I so love deviled eggs!

    Reply
  3. Mellisa November 5, 2012 at 4:00 pm

    Deviled Eggs are one of my favorite Thanksgiving sides. Yours look amazing.

    Reply
  4. Mom Foodie November 5, 2012 at 4:10 pm

    Sometimes people seem to forget, that traditional foods sometimes fit into special diets.

    Reply
  5. Billie November 5, 2012 at 11:04 pm

    Yummy, those look fantastic.

    Reply
  6. Jenn November 6, 2012 at 4:42 am

    Not my favorite, but you make them look good!

    Reply
  7. Jennifer November 6, 2012 at 8:47 am

    one of my husband’s favorites!

    Reply
  8. Kiersten @ Oh My Veggies November 6, 2012 at 4:41 pm

    I’m so glad you’re doing this feature–yay! My family makes deviled eggs for every occasion too, although I’ve never tried one. I am so weird about food. 😉 They do look beautiful though!

    Reply
  9. Marcie W. November 7, 2012 at 4:59 pm

    I absolutely love deviled eggs, it’s peeling the shells away that I can’t stand.

    Reply
    1. Kelly Bejelly November 7, 2012 at 11:09 pm

      The trick to peeling hard boiled eggs is that you want the eggs to be older. If you buy a dozen and keep them in the fridge for a week and boil they should peel super easy.

      Reply
  10. Toni November 10, 2012 at 6:27 pm

    I love deviled eggs, I will definitely try this recipe.

    Reply
  11. gyakusetsu November 24, 2012 at 1:51 pm

    1/2 _what_ dijon mustard?

    Reply
    1. Kelly Bejelly November 24, 2012 at 9:43 pm

      Whoops! tsp! I updated it. Thank you 🙂

      Reply

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