Low‑Carb Easter Deviled Eggs – A Keto‑Friendly Delight
Creamy avocado and smoky bacon‑studded deviled eggs, perfect for a festive, low‑carb Easter appetizer.
Equipment
- Saucepan
- Mixing Bowl
- Ice bath (bowl)
- Fork or piping bag
- Sharp knife
- Serving platter
Ingredients
- 6 large eggs hard‑boiled and peeled
- 1 small ripe avocado
- 3 slices bacon cooked and crumbled
- 2 tbsp full‑fat mayonnaise
- 1 tsp Dijon mustard
- 1 tsp lemon juice or lime juice
- 2 tbsp fresh chopped herbs chives, dill, or parsley
- ½ tsp smoked paprika
- Pinch sea salt and black pepper
- Optional: pinch cayenne pepper everything‑bagel seasoning
Instructions
- Hard‑boil eggs: Cover eggs with cold water and a splash of vinegar; bring to boil, remove from heat, cover, and steep 12 minutes.
- Ice bath: Transfer eggs to ice water for 5–10 minutes; peel under running water.
- Halve: Slice eggs lengthwise; scoop yolks into a bowl and arrange whites on a platter.
- Make filling: Mash yolks and avocado until smooth. Stir in mayonnaise, mustard, lemon juice, half the bacon, 1 tbsp herbs, salt, and pepper.
- Fill eggs: Pipe or spoon the mixture back into each white half.
- Garnish: Top with remaining bacon, herbs, and a dusting of smoked paprika (plus any optional seasonings).
- Chill: Refrigerate 15–30 minutes before serving.
Notes
Nutrition (Per 2 halves)
- Calories: 180 kcal
- Total Fat: 15 g
- Total Carbs: 4 g
- Fiber: 2 g
- Net Carbs: 2 g
- Protein: 9 g