Easy Deviled Eggs that are perfect for any gathering or just because. Good mayo and Dijon mustard, along with a hint of curry and avocado take them to a new level.
It was an ordinary early Sunday evening on a mid-summer day, sunny and mild; my family was busy taking in the season’s richness in the backyard. I sliced a few radishes and sprinkled them with coarse salt, enjoying a moment of solitude while watching the crystals bounce off the luminescent slices. I decided to sit on the counter with my little plate of salted radishes, sipping a glass of Semillion. Something I don’t ordinarily do, because I’m a creature of habit and my habit is mostly rushing. But not on that particular day. That day lent itself to slowness, to pleasure; a time to enjoy life’s simplicity. As I sat there feeling quite French, yet looking ordinarily beach bumm-y in my grey T-shirt and cut-off jean shorts, legs dangling off the counter, I thought about how much I appreciate and admire simple ingredients.
I often think about the one ingredient I simply couldn’t live without. One that permeates into my every day; that is fundamental and indispensable. And after pondering that for a bit, I decided it would undeniably be eggs. Give me eggs and a few other basics and I would be set. I find the humble little egg to be versatile, nutritious and in my book, a perfect food.
It’s no exaggeration, my refrigerator is equipped with at least 1-2 dozen eggs on most days because anything less, would send me into minor despair. I also believe I’m secretly looking for excuses to use them, be in it pancakes, fried with sliced avocado or topped on any dish for dinner, in omelets, baked in pretty much anything, soft boiled for lunch with a salad or in deviled eggs - which just so happens to be one of my favorite appetizers.
I make them for nearly every gathering because they’re easy to eat, nutrient-dense and just plain delicious.
About These Keto Deviled Eggs With Avocado
- Simple to make
- Perfect for gatherings
- Low-carb, paleo, whole 30, and keto-friendly
- Loved kids and adults alike
- Delicious and nutritious
Ingredients for Keto Deviled Eggs With Avocado
- Dijon mustard
- Apple cider vinegar
- Fresh dill
- Dill pickle (optional)
- Curry powder
- Smoked or regular paprika
Making Keto Deviled Eggs With Avocado
Step 1. Add 4 cups water to a medium saucepan. Bring it to a boil and reduce heat. Carefully using either a spoon or a small strainer, place the eggs in one at a time and turn the heat back up. Boil eggs for 13 minutes.
Step 2. Remove eggs from heat and immediately run under cold water for 1 minute. If you have ice available, add some as well. Discard water and peel eggs. This process should ensure your eggs are easy to peel.
*Note - very fresh farm eggs will be more difficult to peel.
Step 3. Meanwhile, add the rest of the ingredients to a bowl besides avocado and egg yolks and combine. Peel eggs and cut each lengthwise in half. Scoop out the egg yolks and add them to the bowl with the rest of the ingredients and mix well breaking up any lumps. If you want a smoother texture, you can use a food processor.
Step 4. Next add the mixture to either a piping bag or use a plastic bag and cut a small bit off the corner, depending on how thick you want your swirl. Add as much as you’d like to each egg white and top with chopped avocado and fresh dill for garnish.
Step 5. Store in an air-tight container in the refrigerator.
FAQs + Top Tips
What Is The Best Mayonnaise For Deviled Eggs?
You may think that mayo is mayo but the truth is it’s not. Using the best possible mayo will create the best possible deviled eggs. I often feel the need to reiterate what a difference quality ingredients make, particularly when only using a few to create a dish.
Now, I get it, you may not be in the mood to make your own, but I assure you, it’s absurdly easy to and only requires a handful of ingredients. You can check out my speedy recipe here. But if that doesn’t convince you, buying a good quality mayo will work too.
What Kind Of Mustard Should You Use For Deviled Eggs?
And as far as mustard, don’t worry, I don’t make my own and do leave that one to the experts, but I do wholeheartedly believe that a good Dijon mustard can make just as much of a difference in your deviled eggs as mayo. Find a good brand that’s not overly salty and has balanced flavors.
How Long Should You Boil Eggs So They Peel Easily?
It’s been my experience that making simple dishes requires a good, consistent method that works every single time. And when it comes to hard-boiled eggs, my magic number is 13. Thirteen minutes of boiling will ensure the eggs are perfectly cooked and easy to peel. But the most important part is boiling the water prior to adding the eggs. And you’re guaranteed to find satisfaction in peeling.
How To Get The Right Deviled Egg Consistency?
Another important piece when it comes to deviled eggs is making sure you work quickly once the eggs are peeled to ensure the yolks are still warm and easily blend into the mayo mixture. This way you will avoid clumping and the deviled eggs will have an overall smooth texture without using a food processor or blender.
Can You Make Deviled Eggs Ahead Of Time?
If you’re not serving them right away, no problem, you can refrigerate the egg white halves and deviled eggs mixture overnight in a piping bag or plastic bag and just let it come to room temperature the next day, cut off a tiny corner and you’ve got a piping bag.
When you’re ready to assemble the deviled eggs, squeeze in as much mixture as you’d like and top with chopped avocado and a little freshly chopped dill. Enjoy!
How To Store Leftover Deviled Eggs?
You can store deviled eggs in an airtight container in the refrigerator for several days.
More Egg Recipes To Enjoy
- Egg Salad Avocado Boats
- Easy Zoodles Recipe with Avocado Walnut Pesto and Egg
- Sweet Potato Toast with Egg and Avocado
- 3 Ingredient Avocado and Greens Omelette
- Grilled Radicchio Salad with Fennel and Soft Boiled Egg
Keto Deviled Eggs with Avocado
- 6 pastured eggs
- ¼ cup mayo - you can make your own or try use this brand
- 1 teaspoon good Dijon or yellow mustard, depending on how tangy you like it
- ½ teaspoon Apple cider vinegar - I use Bragg
- 1 teaspoon fresh dill chopped plus more for garnish
- 1 tablespoon finely chopped dill pickle
- ⅛ teaspoon curry powder
- pinch of pepper
- pinch of smoked or regular paprika
- ½ avocado diced into small pieces
- optional - pinch of salt
- Add 4 cups water to medium sauce pan. Bring it to a boil and reduce heat. Carefully using either a spoon or small strainer, place the eggs in one at a time and turn heat back up. Boil eggs for 13 minutes.
- Remove eggs from heat and immediately run under cold water for 1 minute. If you have ice available, add some as well. Discard water and peel eggs. This process should ensure your eggs are easy to peel.
*Note - very fresh farm eggs will be more difficult to peel.
- Meanwhile add rest of ingredients to a bowl besides avocado and egg yolks and combine. Peel eggs and cut each lengthwise in half. Scoop out the egg yolks and add them to bowl with the rest of ingredients and mix well breaking up any lumps. If you want a smoother texture, you can use a food processor.
- Next add mixture to either piping bag or use a plastic bag and cut a small bit off the corner, depending on how thick you want your swirl. Add as much as you’d like to each egg white and top with chopped avocado and fresh dill for garnish.
- Store in an air-tight container in the refrigerator.
1. For easy-peel eggs, cook eggs for exactly 13 minutes (set a timer) and immediately shock them in cold running water for a minute.
2. Don't let the eggs cool too much, you want to make the deviled mixture while it's still warm so all ingredients blend well and you end up with a smooth consistency.
3. For make-ahead option. Boil the eggs, peel, and make the mixture. Store egg whites and deviled egg mixture separately until you're ready to fill them. I recommend a piping bag or just a regular plastic bag and when you're ready to fill the eggs, just cut a small corner off the bag and pipe them into the egg whites.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 81Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 95mgSodium: 98mgCarbohydrates: 1gFiber: 1gSugar: 0gProtein: 3g
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