Entrees · Sides · Snacks · Uncategorized

Classic Deviled Eggs

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Deviled eggs aren’t just for holidays and potlucks anymore!

These are a delicious keto staple and they are perfect for meal prepping as they keep for several days covered in the fridge.


* Classic Deviled Eggs *

6 large eggs
4 tbl mayonnaise
2 tsp yellow mustard
2 tsp apple cider vinegar
1 tsp sf sweetener (I use erythritol)
pinch of salt
pinch of white pepper


You want to start with perfect hard boiled eggs – green rings need not apply!

Cover eggs with cold water and place over high heat.

Once boiling, remove from heat, cover and set a timer for 15 minutes.

After 15 minutes, run eggs under cold water for 5 min, peel under running water and slice eggs in half.

Remove yolks to a bowl and sprinkle egg whites with salt – this is key!

Mash egg yolks with the back of a fork until crumbly

Add all ingredients and mix until smooth and creamy.

This can also be done in a food processor if you’re into doing extra dishes!


Simply fill your egg whites with your delicious yolk mixture!

I usually just spoon it in but here’s how to get fancy with it . . .

Put yolk mixture into a sandwich bag, smush down to the bottom and seal.

(Smush IS the technical term in case you were wondering)

Once sealed, smush to one corner and fold empty corner into your hand.

Snip off the end and pipe the yolk mixture into the whites!


Sprinkle with paprika, if desired

I like A LOT of paprika on the top of my deviled eggs but I showed SOME restraint here!


There are so many variations you can make with this recipe, different flavored mayo or mustard, spices, mix-ins and toppings.

Endless possibilities!


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