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!
1smoked sausagecut into 24 thin slices and pan-fried
6cherry tomatoescut in half, and then into 24 thin slices
3radishescut in half, and then sliced into 24 thin slices
12slicesLENASKITCHEN PICKLED ONIONScut into 1" slices
24piecesdill 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!
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.