Ingredients
For the Eggs:
6 large eggs, hard-boiled
¼ cup avocado mayonnaise (or any keto-approved mayo)
1 tablespoon Dijon mustard
Salt and pepper, to taste
Optional Garnishes:
Paprika
Sliced green onions
Sesame seeds
Instructions
- Boil the Eggs:
Place 6 eggs in a medium pot of boiling water. Boil for 12 minutes for firm, hard-boiled eggs. Transfer immediately to an ice bath to cool completely. - Peel and Slice:
Once cooled, peel the eggs carefully. Slice each egg in half lengthwise and remove the yolks. - Prepare the Filling:
In a bowl, combine the egg yolks with ¼ cup avocado mayonnaise, 1 tablespoon Dijon mustard, and salt and pepper. Mash together with a fork until smooth and creamy. - Assemble the Deviled Eggs:
Spoon or pipe the yolk mixture into the egg white halves. Using a piping bag or zip-top bag corner works best for a neat presentation. - Garnish and Serve:
Sprinkle paprika, sliced green onions, or sesame seeds on top. Chill in the fridge for 20–30 minutes if desired to let the flavors meld. Serve cold.
Notes
- Serving Size: One full deviled egg (2 halves).
- Storage: Keep leftovers in a sealed container in the fridge for up to 3 days.
- Egg Freshness: Slightly older eggs peel more easily than very fresh ones.
- Garnishes Are Optional: Paprika, green onions, and sesame seeds add both color and texture.
- Flavor Tip: Chilling before serving enhances the flavors.
- Prep Time: 10 min
- Cook Time: 10 min