A perfect twist on classic deviled eggs, my Fully Loaded Keto Deviled Eggs make for a filling snack or flavorful addition to the brunch table. Topped with all your favorites, you’ll have a hard time stopping at just one!Jump to Recipe
Perfect For Any Occasion
A classic meal, appetizer, or snack, Fully Loaded Keto Deviled Eggs will go perfectly with Easter brunch, on Super Bowl Sunday, as a colorful addition to a charcuterie board, or for a fancy take on your usual afternoon snack. On their own, hard boiled eggs are packed with protein and are both yummy and filling. With the perfect amount of seasoning and tons of drool-worthy toppings, you’ll have a hard time stopping at just one.
How To Hard Boil Eggs On Stove Top
One of the more simple methods to cooking eggs, hard boiling involves boiling whole eggs in water until the whites and yolks are solidified. You’ve probably heard of soft, medium, and hard boiled eggs, which refers to the texture of the yolk. Since we’ll be piping the finished filling onto the egg whites, it’s better for the yolk to be solid and dry.
There are three steps to the traditional process:
- Add eggs to a pot of cold water and bring to a boil.
- After boiling anywhere from 8 to 10 minutes (for a dryer yolk, boil up to 10 minutes), remove the eggs with a slotted spoon and immediately place them in an ice bath.
- Once they’re cooled, peel off the shell. Slice and enjoy!
Hard boiling the eggs in an Instant Pot is even better, as it will save you the time and effort that usually comes with cooking and watching the eggs on a stove top.
How To Hard Boil Eggs In An Instant Pot
If you have an Instant Pot, I definitely recommend using it for this recipe. Rather than watching and timing the eggs as they cook, you can “set it and forget it” using my instructions:
- Place a stainless steel strainer/steamer basket in the bowl of the Instant Pot.
- Pour 1 cup of water into the bowl, then place the eggs in the strainer/steamer basket. Put the lid on and secure it by locking it in the closed position.
- Press Manual, then the minus button until you reach 6 minutes on the display. Set on High Pressure. Make sure the vent on the top of the lid is in the closed position. It will take about 4 to 5 minutes to reach pressure.
- While the eggs are cooking, fill a large bowl with ice and cold water. Prep the deviled eggs garnishes and toppings as well.
- When the eggs are done, use an oven mitt to turn the vent valve to release the steam. Wait until all of the steam/pressure has escaped before removing the lid.
- Immediately place eggs into the ice bath and allow them to cool for a couple minutes.
- Carefully tap each egg on a hard surface a few times to loosen the shell, then peel entirely. Slice in half and enjoy!
How To Make The Filling
This filling is super easy and takes no time at all to put together. One of the best tricks I’ve learned for this recipe is to use a zester or fine cheese grater to grate the yolks. This will result in fluffy yolks without any imperfect clumps. Add the mayo, salt, smoked paprika, mustard and finely chopped pickled onions to the bowl with the yolks and stir to combine.
We want the Fully Loaded Keto Deviled Eggs to look their best, which is why we’ll be piping the filling into the egg whites. I used a piping bag with a star tip and piped about one to two tablespoons of filling into each egg. If you don’t have these tools, simply add the filling to a Ziploc bag and cut off one corner.
The filling and eggs can be made ahead of time and stored in the fridge either separately or with the filling piped onto the whites. Either way, do not add the toppings until you’re ready to serve.
Top The Fully Loaded Keto Deviled Eggs With All Your Favorites
Here’s a rule of thumb: the more toppings on these eggs, the better. Seriously, they look even better packed with colorful and tasty garnishes! You can add any favorites you like, but here’s what I would suggest:
- Lena’s Kitchen Pickled Onions
- your favorite sausage, sliced thinly and sauteed
- smoked salmon
- cornichons or your favorite pickles
- cherry or grape tomatoes, sliced
- fresh herbs
- Everything But The Bagel seasoning
- smoked or regular paprika
- homemade mayo or store-bought
- dijon mustard, such as Grey Poupon (not yellow mustard)
Serve These Appetizers Alongside The Fully Loaded Keto Deviled Eggs
For the best brunch ever or an impressive party spread, make sure to include these appetizers as well:
- Air Fryer Asian Pork Meatballs (Keto & Whole30)
- Marinated Herbed Goat Cheese Balls
- Pretzels With Beer Cheese Dip
- The Best Homemade Loaded Hummus
- Brie Bites
- Extra Crispy Air Fryer Wings
- Sweet And Spicy Rosemary Nuts
If you try these Fully Loaded Keto Deviled Eggs let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
FULLY LOADED KETO DEVILED EGGS
- 1 smoked sausage cut into 24 thin slices and pan-fried
- 6 cherry tomatoes cut in half, and then into 24 thin slices
- 3 radishes cut in half, and then sliced into 24 thin slices
- 24 capers
- 12 slices LENASKITCHEN PICKLED ONIONS cut into 1" slices
- 24 pieces dill or any other fresh herbs
- Everything But The Bagel seasoning
STOVE TOP DIRECTIONS
- Place your eggs in a pot and cover with cold water. Bring the water to a boil over medium-high heat, then cover and remove the pot from the heat. Set aside for 8 to 10 minutes.
- Once cooked, transfer the hard boiled eggs to a bowl of ice water using a slotted spoon. Allow them to cool completely.
- One at a time, crack the bottom, wider end of each egg against the bowl or a hard surface, 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 bowl. Place eggs on the stainless steel strainer/steamer basket, put on the lid, and secure it by locking it in the closed position.
- Press the MANUAL button, then the minus button until you reach 6 minutes on the display. Set on High Pressure and make sure the vent on the top of the lid is in the closed position. It will take 4 to 5 minutes to get to pressure.
- While the eggs are cooking, get a large bowl ready with ice and cold water (for the ice bath). Prep the deviled eggs garnish ingredients.
- 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 the ice bath. Allow eggs to soak and cool for a minute or two to stop the cooking process.
- Peel the shell from the eggs and then carefully slice in half. I like to carefully hit the eggs a few times on a hard surface and then use my palm to roll the shell in the middle for easy peeling.
DEVILED EGGS FILLING & TOPPINGS
- 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 Lenas Kitchen pickled onions. Stir to combine.
- Use a piping bag or makeshift piping bag from a Ziploc bag 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 the slices in half and sauté until slightly crispy on both sides. Let cool and add one slice per deviled egg. If vegetarian, you can 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 these toppings on the eggs along with one caper.
- Add in small pieces of dill or your favorite herbs. Sprinkle all the eggs with Everything But The Bagel seasoning and enjoy!