Deviled Eggs are a popular appetizer that can be served for Mother's Day brunch, potlucks, or barbecues. They also make a great portable Keto/Low-Carb snack. To make these Keto Deviled Eggs, we'll swap the mayo for tahini paste and sesame oil, giving the eggs a Mediterranean flair!
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Easter was a few weeks ago, and as usual, I had way too many boiled eggs left over. Scott doesn't enjoy eating deviled eggs, so either I eat them or divide them between Holly and Winston (my little Terriers).
While considering how to make this deviled egg recipe with leftover boiled eggs, I got the idea to use the usual ingredients in hummus and tahini sauce. I included tahini paste, lemon juice, fresh garlic, and sesame oil. Not that I'm trying to toot my own horn, but they came out better than I had imagined!
If you have a pressure cooker, you can skip boiling the eggs and prepare Instant Pot hard boiled eggs!
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🔖 Recipe Ingredient & Substitutions
- Eggs: You can either use freshly boiled, cooled eggs or do what I did and use up leftover Easter eggs (see my dyeing eggs with onion skins post) as long as they're not too old.
- Tahini: Tahini paste can be purchased in most grocery stores. However, it can also be made quite easily using toasted sesame seeds. Tahini can also be purchased on Amazon.
- Sesame Oil: Sesame oil reinforces the sesame flavor from the Tahini and is super delicious!
- Lemon Juice: Although bottled lemon juice is acceptable to use, freshly squeezed lemon juice is always better!
🥚How to Make Keto Deviled Eggs
Begin by boiling the eggs using your favorite method, or follow the instructions below:
Step 1: Add eggs to a pot, cover with cold water, and bring the water to a boil. Boil the eggs for one minute, then turn off the heat. Cover the pot and set a timer for 12 minutes. When the time is up, remove eggs, run under cold water, and peel.
Step 2: Slice boiled eggs in half and carefully scoop out the yolks. Add yolks to a food processor, along with the remaining ingredients.
Step 3: Pulse the mixture, taste, and adjust the seasoning if needed. Add one to two tablespoons of water to make the mixture smooth and creamy.
Step 4: Spoon the egg yolk mixture back into the eggs, or pipe through a piping bag with a star attachment for a prettier presentation.
Step 5: Finally, garnish the deviled eggs with dill, chives, or capers.
🤷🏻♀️ Recipe FAQs
The calories in deviled eggs vary based on the recipe used. However, a typical classic deviled egg recipe contains around 125 calories per two deviled eggs.
Deviled eggs can be made a day or even two in advance. Just fill the egg yolks with the creamy yolk filling and cover with Saran Wrap, then place in the refrigerator. The eggs can then be garnished and sprinkled with either paprika or cayenne pepper before serving.
Eggs can be boiled a day or more before being used to prepare deviled eggs. This is why many people use leftover Easter eggs to make Deviled Eggs. Obviously, the fresher the eggs are the better they will taste.
👩🏼🍳 Pro Tips
- Do not garnish the eggs until you are ready to serve them. The fresh herbs tend to wilt pretty quickly, and pickled ingredients like capers can stain the egg yolk, and the vinegar that they are brined in can run.
- I like to leave some of the eggs ungarnished for pickier eaters and children.
- Pickled nasturtium seeds can be used in place of capers.
- Cooked diced bacon is another great garnish option.
- Leftover deviled eggs can be used to make Keto Egg Salad.
- If you don't have a food processor, add the egg yolks and other filling ingredients into a bowl and mash with a potato masher or a fork.
You may also enjoy these delicious bloody mary deviled eggs!
🍳 More Egg Recipes
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📖 Recipe
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Ingredients
Method
- Add eggs to a pot, cover with cold water, and bring the water to a boil. Boil the eggs for one minute then turn off the heat. Cover the pot and set a timer for 12 minutes. When the time is up, remove eggs, run under cold water, and peel.
- Slice boiled eggs in half and carefully scoop out the yolks. Add yolks to a food processor, along with the remaining ingredients.
- Pulse the mixture, taste, and adjust the seasoning if needed. Add one to two tablespoons of water to make the mixture smooth and creamy.
- Spoon the egg yolk mixture back into the eggs, or pipe through a piping bag with a star attachment for a prettier presentation.
- Finally, garnish the deviled eggs with dill, chives, or capers.
Nutrition
Video
Notes
- Do not garnish the eggs until you are ready to serve them. The fresh herbs tend to wilt pretty quickly and pickled ingredients like capers can stain the egg yolk, and the vinegar that they are brined in can run.
- I like to leave some of the eggs ungarnished for pickier eaters, and children.
- Pickled Nasturtium Seeds can be used in the place of capers.
- Cooked diced bacon is another great garnish option.
- Leftover deviled eggs can be used to make Keto Egg Salad.
- If you don't have a food processor, add the egg yolks and other filling ingredients into a bowl and mash with a potato masher or a fork.
Kelly Methey says
I love deviled eggs and these are no exception! I was surprised that I didn’t miss the mayo or mustard. These were really delicious. I love that you made them healthier.
Hilda Sterner says
Thanks, Kelly, I was glad that you were able to try my first batch!