These FULLY LOADED KETO DEVILED EGGS are the perfect twist on the classic deviled eggs. The perfect bite of savory, pickled, sweet and smokey.
This recipe for my FULLY LOADED KETO DEVILED EGGS requires only a handful of ingredients for the filling and takes almost no time at all to put together. Plus you can customize the toppings with ones you love. Or skip the toppings all together and keep them classic with a flavorful filling.
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When I make deviled eggs, I like to get a dozen or two of Simple Truth Pasture Raised Eggs from my local Fred Meyer. They are always fresh. Plus right now until February 2nd, all of Simple Truth Organic products are on sale at your local Kroger store. Stock up all your favorites.
I partnered with Fred Meyer, part of the Kroger Family of Stores to bring you these delicious FULLY LOADED KETO DEVILED EGGS. Grab all the Simple Truth Organics ingredients you will need at your local Kroger store to create these beautiful Fully Loaded Keto Deviled Eggs.
These are always a crowd favorite and a hit at every gathering I serve them at. The perfect addition to the Super Bowl party, Easter brunch, sunday brunch or any other holiday you want to make them for. Take your basic deviled egg recipe to the next level with these FULLY LOADED KETO DEVILED EGGS .
First, hard boil your eggs. I prefer to use my Instant Pot for perfect hard boiled eggs, but I’ll share my simple stove top instructions below too. Quick breakdown on how you can hard boil your eggs below!
HOW TO HARD BOIL EGGS ON STOVE TOP:
- Place your eggs in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from the heat and set aside 8 to 10 minutes. Drain, cool in ice water and peel.
- Transfer hard-boiled eggs to a bowl of ice water with a slotted spoon and let cool.
- Drain the ice water. One at a time, crack the bottom, wider end of each egg against the bowl, then hold the egg under cold running water and peel.
HOW TO HARD BOIL EGGS IN INSTANT POT:
- Plug in your Instant Pot. Place stainless steel strainer/steamer basket in the Instant Pot stainless steel bowl (this comes with the Instant Pot).
- Pour 1 cup of water into the Instant Pot bowl. Place eggs on the stainless steel strainer/steamer basket.Put the Instant Pot lid on and secure it by locking it in the closed position.
- The Instant Pot should be on, press MANUAL button. Press the minus button until you reach 6 minutes on the display and set on High Pressure. Make sure the vent on the top of the lid is in the closed position. Walk away from the Instant Pot and let it do it’s work. Don’t worry, it will start – it doesn’t start immediately. takes about 4-5 minutes to get to pressure.
- While the eggs are cooking, get a large bowl ready with ice cold water (for an ice bath). Prep the deviled eggs garnish ingredients [See instructions below].
- When it’s done, use an oven mitt turn the vent valve to release the steam. Wait until all of the steam/pressure has escaped to remove the lid.
- Immediately place eggs into an ice bath. Allow eggs to soak and cool for a minute or two to stop the cooking process.
- Peel eggs and carefully slice in half. I like to hit the eggs a few times and then use my palm to roll the shell in the middle for easy peeling.
QUICK TIP : To avoid clumpy filling, grate the yolks with a fine grater. Then I add all the fixings and mix well until nice and smooth.
My favorite part is the topping, which is where I like to go all out. Some of my favorite topping options are:
- LENASKITCHEN PICKLED ONIONS
- your favorite sausage, sliced thinly and sauteed
- bacon
- smoked salmon
- radishes
- cornichorns or your favorite pickles
- baby tomatoes
- capers
- fresh herbs
- everything but the bagel seasoning
- smoked or regular paprika
- homemade mayo or store bought
- mustard, I go for grey poupon not yellow mustard
The busier the deviled egg looks, the better. So load ’em up. Enjoy and share with others… or not. If it was up to my husband, he would eat the whole dozen himself. They are that good. I promise. Can’t wait to see your creations.
Happy cooking!
HERE ARE A FEW MORE APPETIZERS TO TRY
- MARINATED HERBED GOAT CHEESE BALLS
- PRETZELS WITH BEER CHEESE DIP
- BRIE BITES
- SWEET AND SPICY ROSEMARY NUTS
Thank you for supporting the brands that I enjoy working with. This is a sponsored conversation written by me on behalf of Fred Meyer. The opinions and text are all mine.
FULLY LOADED KETO DEVILED EGGS
Ingredients
EGGS FILLING
- 12 large Simple Truth Pasture Raised Egg yolks, finely grated
- 1/2 cup homemade or store bought mayo
- 1/4 tsp sea salt
- 2 tbsp LENASKITCHEN PICKLED ONIONS, finely chopped
- 1 tbsp grey poupon mustard
- 1/4 tsp smoked paprika
EGG TOPPINGS
- 24 thin slices smoked sausage, sauteed
- 24 thin slices baby tomatoes
- 24 thin slices radishes, cut in half
- 24 capers
- 24 1″ slices LENASKITCHEN PICKLED ONIONS
- 24 pieces fresh dill or any other fresh herbs
- everything but the bagel seasoning
Instructions
STOVE TOP DIRECTIONS
- Place your eggs in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from the heat and set aside 8 to 10 minutes. Drain, cool in ice water and peel.
- Transfer hard-boiled eggs to a bowl of ice water with a slotted spoon and let cool.
- Drain the ice water. One at a time, crack the bottom, wider end of each egg against the bowl, then hold the egg under cold running water and peel.
INSTANT POT DIRECTIONS
- Plug in your Instant Pot. Place stainless steel strainer/steamer basket in the Instant Pot stainless steel bowl (this comes with the Instant Pot). Pour 1 cup of water into the Instant Pot bowl. Place eggs on the stainless steel strainer/steamer basket.Put the Instant Pot lid on and secure it by locking it in the closed position.
- The Instant Pot should be on, press MANUAL button. Press the minus button until you reach 6 minutes on the display and set on High Pressure. Make sure the vent on the top of the lid is in the closed position. Walk away from the Instant Pot and let it do it’s work. Don’t worry, it will start – it doesn’t start immediately. takes about 4-5 minutes to get to pressure.
- While the eggs are cooking, get a large bowl ready with ice cold water (for an ice bath). Prep the deviled eggs garnish ingredients [See instructions below].
- When it’s done, use an oven mitt turn the vent valve to release the steam. Wait until all of the steam/pressure has escaped to remove the lid. Immediately place eggs into an ice bath. Allow eggs to soak and cool for a minute or two to stop the cooking process.
- Peel eggs and carefully slice in half. I like to hit the eggs a few times and then use my palm to roll the shell in the middle for easy peeling.
DEVILED EGGS
- In a medium size mixing bowl, grate your egg yolk on the finest cheese grater section – this makes for the fluffiest and non clumpy texture. Add in the mayo, salt, smoked paprika, mustard and finely chopped pickled onions. Stir to combine.
- Use a piping bag or makeshift piping bag from a ziplock with one corner cut off to fill the egg white halves until you have used up all of the egg yolk mixture.
- Cut up one cooked sausage into 12 thin slices, then cut in half and sauté until a bit crispy on both sides. Let cool. Add one slice per deviled egg. If vegetarian, you can add some smoked salmon or add extra veggies.
- Cut 2 fresh radishes in half, then thinly slice for garnish. Add a few slices next to the sausage. Cut pickled onions into 1″ pieces. Cut the tomatoes into thin slices. Arrange on the eggs on top along with one caper.
- Add in small pieces of dill of your favorite herbs. Sprinkle all the eggs with everything but the bagel seasoning. Enjoy!
Notes
- Pipe the eggs right before serving.
- Add toppings before serving.
Nutrition
xoxo,
LENA
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If you give my FULLY LOADED KETO DEVILED EGGS a try? Let me know what you think, rate and review this recipe in comments below, share it on Pinterest, Instagram or Facebook. Leave a comment and don’t forget to take a picture, tag it with #lenaskitchenblog on Instagram or tag me on my Facebook page! I love seeing what you come up with! Happy cooking.
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I made these deviled eggs for an early Easter celebration with my in laws and safe to say they were a hit! Everyone loved them! For my personal taste I would put just a tad less Dijon mustard next time. I made them a few hours ahead and they held up well! I’ll definitely make them again in the future!