Keto Deviled Eggs (Classic & Spicy) Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">12 large eggs</li><li class="ingredients-single-item">180g mayonnaise (use full-fat, sugar-free for keto)</li><li class="ingredients-single-item">2 tsp Dijon mustard</li><li class="ingredients-single-item">1 tbsp white vinegar or apple cider vinegar</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1/4 tsp black pepper</li><li class="ingredients-single-item">1/2 tsp paprika, plus more for garnish</li><li class="ingredients-single-item">2 tbsp fresh chives, finely chopped</li><li class="ingredients-single-item">For the spicy version:</li><li class="ingredients-single-item">1 jalapeño, seeds removed and finely diced</li><li class="ingredients-single-item">1 tsp hot sauce (check label for keto-friendly option)</li><li class="ingredients-single-item">1/4 tsp cayenne pepper</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Piping bag with star tip (optional)</li><li class="equipment-single-item">Egg platter or serving dish</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Place the eggs in a large pot and cover with cold water by 2.5cm. Bring to a rolling boil over high heat, then immediately remove from heat, cover, and let stand for exactly 12 minutes. This precise timing ensures firm whites with fully cooked but not rubbery yolks.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Prepare an ice bath by filling a large bowl with ice and water. Transfer the eggs to the ice bath immediately after the 12-minute rest period. Allow them to cool for 5 minutes. This rapid cooling stops the cooking process and makes the eggs easier to peel.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Gently tap each egg on a hard surface to crack the shell all over, then peel under running cold water. The water helps separate the shell from the egg white. Slice each peeled egg in half lengthwise.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Carefully remove the yolks and place them in a medium bowl. Set the whites on your serving platter or egg plate, hollow side up. For perfectly clean edges, wipe any smudges from the whites with a damp paper towel.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Using a fork, mash the yolks until completely smooth and no lumps remain. Add the mayonnaise, Dijon mustard, vinegar, salt, pepper, and paprika. Mix thoroughly until creamy and completely combined. The fat content in full-fat mayonnaise is crucial for the keto macronutrient ratio and creates a richer filling.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Divide the yolk mixture into two equal portions. To the first portion, add half the chopped chives and mix well – this is your classic filling. To the second portion, add the remaining chives, diced jalapeño, hot sauce, and cayenne pepper, and mix thoroughly – this creates your spicy filling.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Transfer each filling to separate piping bags fitted with star tips, or use spoons to fill the egg white halves. If using piping bags, pipe a generous swirl of filling into each egg white cavity. If using spoons, mound the filling attractively. The piping technique creates air pockets in the filling, resulting in a lighter, fluffier texture.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Garnish the classic deviled eggs with a sprinkle of paprika and additional chives if desired. For the spicy version, add a thin slice of jalapeño and a light dusting of cayenne pepper. Refrigerate for at least 30 minutes before serving to allow flavors to meld. The eggs will stay fresh in an airtight container in the refrigerator for up to 2 days.</li></ol>