Who doesn’t like a deviled egg? Well, I’m sure some people don’t, but I don’t know any. Most people I know love them. They are a somewhat retro classic snack that adds a pop of color to any buffet or it is a humble snack or accompaniment at the dinner table. When my family gathers for Christmas or other celebrations, my nieces and nephews gobble them up. Once they make it to the table, I better not turn my back or else I won’t get any for myself! They disappear within minutes. Deviled eggs are also a keto-friendly snack, so we keep them in the refrigerator quite often.
Note: When making deviled eggs, remember that you should start out with half as many whole eggs as you want as the end result. If you want 20 deviled eggs, you should hard boil 10 eggs. If you want 10 deviled eggs, you should hard boil 5 eggs. I have made the recipe for 20 deviled eggs, so 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 bit of water in the bottom of the Instant Pot 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 does not have an 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 in a pot of boiling water on the stovetop for about 10 minutes. Let the eggs sit in the water for another 5 minutes before plunging the eggs in ice-cold water. This method also causes the eggs to peel easily, but it does take longer than using the Instant Pot.
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, you can 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 are aiming for a nicer presentation, you can 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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