Keto Deviled Eggs
These Keto Deviled Eggs have a Mediterranean flair. The egg yolks are mixed with sesame oil and tahini paste instead of mayo, making them a healthier snack option.
Servings: 24 Deviled Eggs
Calories: 60kcal
Ingredients
- 12 boiled eggs
- 2½ tablespoon lemon juice
- 2 tablespoon Tahini
- 2 tablespoon sesame oil
- 2 cloves garlic
- ½ teaspoon sea salt
- 1 tablespoon warm water (or more as needed)
Instructions
- 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.
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.
Nutrition
Serving: 1egg | Calories: 60kcal | Carbohydrates: 1g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 106mg | Sodium: 82mg | Fiber: 0g | Sugar: 0g
