FREE 7-DAY KETO MEAL PLAN
Discover Exactly What To Eat To MakeYour Body Burn More Fat

Keto No-Mayo Deviled Eggs [Dairy-Free]

Louise Hendon | September 17
Keto No-Mayo Deviled Eggs [Dairy-Free] #keto https://ketosummit.com/keto-no-mayo-deviled-eggs

No mayonnaise? No problem! This recipe for Keto no-mayo deviled eggs is here to save your BBQs and picnics. With only four ingredients, these deviled eggs come together in no time at all from ingredients you probably already have.

From Ancient Rome to a Picnic Table Near You

Like many great dishes, the roots of the deviled egg as we know it can be traced back to Ancient Rome. The Romans served an appetizer made with boiled eggs served in a spicy sauce. The dish was so popular that it became a phrase, “Ab ova usque ad mala” or “From eggs to apples.” This phrase referred to typically progression of a Roman meal and was used in a manner similar to the phrase “From A to Z.”

Eggs whites stuffed with a mixture of egg yolks and flavoring appeared as early as the 13th century but the word “deviled” was not added until much later. It’s earliest usage dates back to Britain in the late 18th and early 19th centuries. At that time, it simply meant that a dish had was spicy. To this day, there are places and cultures that call them “salad eggs” or “stuffed eggs” to avoid any association with the devil.

5 Tips for Perfect Hard-Boiled Eggs

  • Don’t use fresh eggs – This may sound counterintuitive but the fresher the eggs the harder they are to peel. If your eggs are getting close to the use-buy date, they’re perfect for hard-boiling.
  • Give your eggs an ice bath – No matter the freshness of your eggs, an ice bath immediately after cooking makes them easier to peel.
  • Don’t boil them – Or don’t boil them much! Start with a big pot of cold water that covers your eggs by at least 2 inches. Bring the pot to a boil, then turn the heat down to a simmer. You don’t want to overcook your eggs by cooking them over too high heat!
  • Add vinegar – For easier peeling, you can add a tablespoon of vinegar to the water before boiling. Just be aware that it will make the shells patchy which may affect storage times.
  • Make ahead – Hard boiled eggs can be stored in the fridge for up to a week, either in the shells in their original carton, or pealed in a tightly sealed container or a bowl of cold water (change water daily).

Love eggs? Check out more Keto egg recipes!

3 International Variations on a Classic

Feeling fancy? Try one of these variations on the original recipe or make your own. Just remember that any additions or substitutions may affect the nutritional values!

  • Tex-Mex inspired – Replace 4 egg yolks with a half an avocado, sprinkle with chili flakes and a generous squeeze of lime juice.
  • Japanese inspired – Replace one teaspoon of the olive oil with sesame oil, and one tablespoon of mustard with a half teaspoon of wasabi, season with tamari to taste and sprinkle with sesame seeds if desired.
  • Greek inspired – Add finely chopped oregano and olives to egg yolk mixture, top with a squeeze of lemon.

Keto No-Mayo Deviled Eggs [Dairy-Free] #keto https://ketosummit.com/keto-no-mayo-deviled-eggs

Print
Keto No-Mayo Deviled Eggs [Dairy-Free] #keto https://ketosummit.com/keto-no-mayo-deviled-eggs

Keto No-Mayo Deviled Eggs [Dairy-Free]


  • Author: Louise Hendon
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 8 servings
  • Category: Snack
  • Cuisine: American

Description

Deviled eggs without the mayo and Keto? Win, win.


Ingredients


Instructions

  1. Hard boil the eggs.
  2. Slice in half lengthwise.
  3. Remove yolks and mash with olive oil, mustard, salt, pepper.
  4. Place back into the egg whites.

Notes

All nutritional data are estimated and based on per serving amounts.

Net Carbs: 0 g

Nutrition

  • Calories: 186
  • Sugar: 0 g
  • Fat: 15 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 12 g

Louise Hendon

Louise holds a Bachelors and Masters in Natural Sciences from Cambridge University (UK). She attended Columbia University for her JD and practiced law at Debevoise & Plimpton before co-founding Louise's Foods, Paleo Living Magazine, Nourishing Brands, & CoBionic. Louise has considerable research experience but enjoys creating products and articles that help move people just a little bit closer toward a healthy life they love. You can find her on Facebook or LinkedIn.