Who doesn’t love a good deviled egg? This retro classic is a crowd favorite, adding a pop of color to any buffet or serving as the perfect snack or side dish. In my family, deviled eggs disappear within minutes at holiday gatherings—if I don’t grab one fast, I’m out of luck! Not only are they delicious, but they’re also a fantastic keto-friendly option, making them a staple in our fridge for easy, satisfying snacking.
Note: When making deviled eggs, remember that you should start with half as many whole eggs as you want as the result. If you want 20 deviled eggs, you should hard boil 10 eggs. If you want 10 deviled eggs, you should hard boil five eggs. I have made the recipe for 20 deviled eggs so that you can adjust accordingly for your needs.
Ingredients
10 hard-boiled eggs, cooled and peeled
1/4 cup mayonnaise
3 squirts of mustard, to taste
Salt to taste
Smoked paprika for garnish
Instructions
The first thing to do is to hard boil the eggs. Lately, I have made them in the Instant Pot. I love this method for boiling eggs! My Instant Pot has an egg setting, so I place a little water in the bottom and insert the egg rack into the Instant Pot. Place the eggs into the rack; then, place the second piece of the egg rack over the top of it.
The Instant Pot takes a little time to heat up and pressurize, but it only takes about 5 minutes to hard boil the eggs. If your Instant Pot has no Egg setting, set the timer for 4 minutes. When the timer goes off, release the pressure from the Instant Pot. When the pressure is completely released, remove the lid and plunge the eggs into a bowl of ice-cold water. The eggs peel easily using this method.
Alternatively, you can boil the eggs on the stovetop. Place the eggs in a pot. Cover them with water. Bring the water to a boil. When the water has started to boil, gently stir the eggs. Remove from the heat and set a timer for 10 minutes. Immediately drain the water and cover with cold water or plunge the eggs in an ice bath.
Once the eggs are cool, peel the shells away from the eggs. Cut the eggs in half lengthwise and pop out the egg yolks into a bowl.
Place the white part of the eggs in an egg tray. Place the egg yolks in the bowl of a food processor and blend until they resemble fine crumbles. Alternatively, mash with a fork or potato masher into fine crumbles. Place the yolks in a bowl. Add mayonnaise, mustard, salt and pepper.
Place the yolk mixture in a plastic baggie and snip the corner. If you aim for a nicer presentation, place the yolk mixture into a piping bag outfitted with a star tip. Squeeze the yolk mixture into the white halves of the eggs in the egg tray, dividing the yolk mixture between all the whites. Garnish with paprika. Sometimes I add smoked paprika for a little extra flavor. I have also sprinkled on some cajun seasoning in the past.
Cover the devilled eggs and store in the refrigerator until ready to serve.
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