Low Carb, High Fat Deviled Eggs – the perfect appetizer for your next get-together!
As barbecue season approaches, you’re bound to be invited to a couple “bring your own,” potluck-style events. Such was the case for me this past Spring. I had just started to eat a ketogenic diet, and was invited to a friend’s house for a little BBQ. I knew I could eat a bunless burger, but wanted to make sure there was something else keto-friendly that I could enjoy, but that everyone else would want, too.
Enter spicy deviled eggs. Ok, here’s where I have to admit: I have a deviled eggs problem. It could be breakfast, lunch, dinner–if there are deviled eggs on a menu at a restaurant I’m at, I want it. I’ll get it as my main course if I have to. There’s something about the easy-but-delicious app that makes my tummy and taste buds both happy.
So what makes these deviled eggs different from all the recipes out there? We’ve swapped out the sweet relish that typical Southern deviled eggs incorporate with dill relish in order to save on carbs, but not compromise taste. We’ve added in sriracha to give a slightly sweet but mainly spicy twist to this classic treat, and–of course–we’ve added bacon to kick up the fat factor in these morsels and put some more salty goodness in each bite. Because what Bacon and Cream recipe wouldn’t be complete without adding SOME sort of bacon in?
I hope you enjoy these snackable delights as much as my friends and I did–they were a hit with low-carb’ers and non-low-carb’ers alike!
Sweet and Spicy Keto Deviled Eggs
Ingredients (Makes 6 Servings):
6 large eggs, hard-boiled
2 tbsp mayonnaise
1/4 tbsp cayenne pepper
1/2 tsp spicy brown mustard
1/2 tsp yellow mustard
4 1/2 tsp dill pickle relish
1 oz paprika (for garnish)
2 tsp sriracha sauce (for garnish)
2 pieces bacon, cooked and torn into 12 pieces (for garnish)
Submerge eggs in a pot of water, sprinkle a bit of kosher salt (optional), and place on the stove; turn the burner on to medium-high heat.
Bring water to a boil, then immediately turn stove off. Set timer for 10 minutes. Leave pot on the burner and close with lid.
Once the timer goes off, pour eggs into a bowl of water with ice and submerge for a few minutes, until you are able to handle the eggs comfortably by hand for peeling.
Peel eggs and clean with paper towel. Using a knife, cut all eggs in half lengthwise (a handy tip: if the yolk starts making things messy, rinse your knife in water and continue).
Pop out the yolks into a separate bowl and place the whites on a plate. Add all the other ingredients EXCEPT the sriracha, paprika and bacon to the bowl and mix well.
I personally like to put the yolk mixture into a ziploc bag, cut off a corner and pipe the mixture into each egg white for better presentation. If you don’t want to dirty a baggie, or just don’t feel like it, you can simply spoon the mixture evenly among the egg whites.
sprinkle each deviled egg with paprika, top each with a small dot of sriracha, then place a torn piece of bacon on top of each halve. Serve immediately or refrigerate for up to an hour!