Discover the ultimate keto friendly snack with our Spicy Keto Deviled Eggs recipe – packed with protein and a secret ingredient for a flavorful twist that will leave you craving more.
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Spicy Deviled Eggs
Are you looking for a flavorful and satisfying keto friendly snack? Look no further than these mouthwatering Spicy Keto Deviled Eggs! Packed with protein and a secret ingredient that adds a kick, these eggs are sure to impress.
Recently as I’ve switched over to the carnivore diet, I eat deviled eggs every single day. Sometimes I use a basic spicy mayo and other times I make these delicious spicy deviled eggs from scratch.
Either way, they are an amazing staple to have. I boil about a dozen eggs every few days and just make a few deviled eggs each morning.
Can You Eat Mayonnaise on the Keto Diet?
Absolutely! Real mayonnaise is naturally low in carbs, making it a great choice for those following the keto diet. While some variations like vegan mayo may have higher carb counts, traditional mayonnaise contains only around 0.1g of carbs per tablespoon. So go ahead and enjoy your deviled eggs guilt free!
How Long Will Deviled Eggs Last?
To keep your deviled eggs fresh and delicious, store them in an airtight container in the refrigerator. While they might last longer, it’s best to consume them within two days.
How to Make Deviled Eggs
We all hard boil our eggs differently, right? I’ve tried many ways and have found the way that works the best. I have not tried my Instant Pot, but that is next!
The first thing you want to do is to put the eggs in a saucepan and fill it with water so that it is about 1 inch over the top of the eggs.
Bring to a boil and THEN start your timer for 9 minutes. Slowly temper the water to get it cooler and then remove the eggs and set aside to cool for about 5 minutes.
Peel under cool water and you will have perfect hard boiled eggs.
If you don’t believe that they are perfect, just check out the inside of this one. A beautiful, bright yellow. No gray.
Alright, moving on. Slice all the peeled eggs long-wise and pop out the yolks into a small bowl.
I find they come out pretty easy if you pinch them slightly. It will separate the yolks in at least one spot and then slip a spoon in there and it should pop out whole!
Once the yolks are all in the bowl, add the remaining ingredients. I use a fork to smash and cut through them and then I switch to a spoon to mash. I know this is old school, but it is the best way.
Finally, you can scoop them back into the egg white shells or pipe them back in as I did.
Then sprinkle with paprika and you are DONE!
Deviled Eggs Secret Ingredients
What sets these deviled eggs apart is the addition of mascarpone cheese and sriracha. The creamy richness of mascarpone combined with the spicy kick of sriracha takes these deviled eggs to a whole new level of deliciousness.
Once you try this recipe, you’ll never go back to your old way of making deviled eggs!
When to Serve Deviled Eggs
These Spicy Deviled Eggs are incredibly versatile and can be served as a snack, appetizer, or even a satisfying dinner option. Their finger food nature makes them perfect for any occasion, whether it’s a casual gathering or a formal event.
Another delicious finger food that works for just about any eating occasion is these bacon jalapeno poppers! I think I could sit down with a few of those and a few of these keto deviled eggs and call it good!
Let’s get to the recipe!
Deviled Eggs
Ingredients
- 6 large eggs
- 2 tablespoons real mayonnaise
- 2 tablespoon mascarpone cheese
- 1 teaspoon sriracha
- sprinkle of paprika
Instructions
- Place eggs in medium saucepan.
- Fill with cool water so the water goes about 1 inch above the top of the eggs.
- Bring to a boil. Set the timer to 9 minutes once they being to boil.
- Once they are boiled, add cool water in with the hot water to begin cooling the eggs down.
- Pour out the hot water slowly as you are adding cool water until water is fully cold.
- Remove eggs and set aside.
- Wait about 5 minutes before peeling.
- Peel eggs under cool water as it helps the peel come off cleanly.
- Slice the eggs long-wise and remove yolk, setting them in a small bowl.
- Once all the yolks are removed and into the bowl, add mayonnaise, cheese and sriracha. Using a fork and a spoon, slice and mash until the yolks are smooth and fully mixed.
- Add yolks back into the egg white shells.
- Sprinkle with paprika
- Eat right away or store in the fridge in an airtight container.
Nutrition
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.