Classic keto deviled eggs need no modification at all, the dish is already low carb. Eggs, mayonnaise, and mustard land at about 1 gram of net carb a serving, and the only upgrades worth making are a sieve for a silkier yolk and a scoop that makes each one look like a whole egg.
I love eggs. They are soooo versatile. This is a very simple recipe that can be used to make deviled eggs or egg salad. I first learned this recipe in middle school cooking class. This was one of those easy recipes that I have a tendency to make and keep in my fridge for week time snacks.
From oeufs mimosa
The deviled egg has a French cousin called oeufs mimosa, named because the sieved yolk crumbled over the top looks like yellow mimosa blossoms. That is where the one technique upgrade comes from: pressing the cooked yolks through a fine sieve before you mix them. It takes ten seconds and turns a grainy mash into a smooth, pipeable filling. The rest is the classic, mayonnaise and mustard, which is exactly why no keto version is needed. The dish was low carb all along.
One base, two dishes
What makes this recipe worth keeping is that it does two jobs. Scoop the filling back into the whites and you have deviled eggs for a party; mash a couple of extra whites into the same bowl and you have egg salad for the week. For a holiday version, my spider deviled eggs use this same base with an olive spider on top. Either way, these are one of the easy bites in my low carb snacks guide.
Sources
USDA FoodData Central, nutrient references for eggs and mayonnaise.
Sugarfreechic test kitchen, low-carb snack notes.
