The holiday season
is upon us, and we all need some quick and easy keto type snack or
party foods so this week I will sharing with you my quick and easy
keto version of deviled eggs. Honestly, there is not much you really
have to do to make deviled eggs keto. In fact, if you use plain
mayonnaise instead of salad dressing such as 'Miracle Whip' brand,
then they only other thing you would need to do is to use a dill
pickle relish instead of a sweet pickle relish. Like I said pretty
“easy-peasy”. So let's get started by making my delicious deviled
eggs which not only taste fantastic, but only contain 0.4 grams of
carbohydrates per ½ egg serving. To make these deviled eggs you will
need:
Deviled Eggs
12 eggs, boiled
¼ to ¾ cup of
homemade mayonnaise
2 tablespoons dill
pickle relish
2 – 3 drops of
liquid sucralose or 2 – 3 teaspoons of powdered keto sweetener
½ teaspoon onion
powder
½ teaspoon garlic
powder
¼ paprika
Add one cup of water to the bottom of
your Instant pot or electric pressure cooker, then place the steamer
basket and then one dozen eggs on top of the basket. Cook the eggs on
6 – 7 minutes. Then cover the release valve with a tea towel and
release the pressure. Remove the eggs and place them in an large bowl
containing ice and water and allow them to cool for 5 – 10 minutes.
I use this method because it make perfect eggs every time and they
are easy to peel. You can use other methods to cook your eggs, but if
you have an electric pressure cooker and try this method, I guarantee
you that you will never make boiled eggs any other way.
One you have cooled and peeled your
eggs, you want to cut them in half length wise and remove the cooked
yolks and place them in a bowl. Once you have removed all the yolks,
place the boiled egg whites on a plate or deviled egg container and
prepare your filling.
In order to make the filling, you are
going to need to take a fork and mash the yolks filling until it
takes on a crumbly texture, which is kind of hard to describe, but
don't worry, the yolks will become nice and creamy when you add the
mayonnaise. Once you have mashed the yolks, add all of the dry
ingredients and the dill pickle relish. Once these are incorporated
you start by adding the mayonnaise ¼ cup at a time and blend it with
your fork or a spoon.
Chef's Note: I recommend that you make your own homemade mayonnaise, but you do not have to. Commercial mayonnaise is usually made with nut or soybean oils which generally contain higher levels of omega 6's which increase inflammation. Even mayo's listed as made with olive or avocado oil list soybean oil as a major ingredient. If you are not concerned about the inflammatory effects of omega 6's, then using a commercial mayo will be fine.
Now, I do not want to say that making
deviled eggs is an art form, but the amount of mayonnaise you use
will determine the texture of the filling. If you like a creamier
filling then you will need to use more. If you like a slightly more
dense texture then use less. As for sweetener, this is a matter of
personal preference and it is optional. We like over deviled eggs to
have a slight sweetness. When I was a child my mother made deviled
eggs with Miracle Whip, so to give my deviled eggs that same
sweetness, but none of the carbs, I use dill pickle relish with 2 –
3 drop of liquid sucralose. You can however omit the sweetener. To
finish up your filling you want to salt and pepper it to taste, again
this is a personal preference, but if you want a good starting point
then you can use ¼ teaspoon of each.
Once your filling is to your liking,
it's time to fill your eggs. In the restaurant we would use a piping
bag with a star tip to make them nice and pretty. At home, I take a
plastic zip lock type sandwich bag and fill it with a spatula making
sure to close the top. Then you cut one corner off the bag and fill
the cavity of each half of your egg whites. Sprinkle a little paprika
on the top if you so desire for presentation and place them in the
fridge until you are ready to serve them.
Nutritional Informational (½ Cup Mayo)
Total Recipe (24 ½ Egg Servings)
1695 Calories, 143 grams of fat, 73
grams of protein, 10 grams of carbohydrates
Per Serving (½ Egg)
70 Calories, 6 grams of fat, 3 grams of
protein, 0.4 grams of carbohydrates
Nutritional Informational (¾ Cup Mayo)
Total Recipe (24 ½ Egg Servings)
2069 Calories, 185 grams of fat, 74
grams of protein, 10 grams of carbohydrates
Per Serving (½ Egg)
86 Calories, 7.7 grams of fat, 3 grams
of protein, 0.4 grams of carbohydrates
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