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prep time
30 min
cook time
10 min
ready time
40 min
Keto Easy Egg Fast Deviled Eggs
These Keto Egg Fast Deviled Eggs are super filling and delicious! It is the perfect easy egg fast recipe that can use all the ingredients you need to follow egg fast rules! Delicious hard-boiled eggs are pitted of their yolks combined with room temperature butter, mayonnaise, a little sea salt, and mustard. The filling is whipped until super creamy and light and then piped back into the halved egg whites. Each is topped with a bit of parsley (which is optional but super pretty)!
Why are both butter and mayo used?
Mayonnaise contains a high amount of vegetable oils which should be avoided or eaten in moderation. I like to add some of the mayonnaise for flavor but add in the butter to add in more saturated and monounsaturated fats.
The filling got hard after I refrigerated it. What did I do wrong?
Nothing wrong happened here! The hardness occurred due to the butter in the recipe. If this is unpleasant to you, please substitute all the butter with mayo instead.
Serving suggestions
Pair these Keto Egg Fast Deviled Eggs with this simple Egg Fast Quiche recipe. Both are easy Keto egg fast recipes that are helpful to incorporate into your egg fast diet.
https://www.carbmanager.com/recipe-detail/ug:dbf5d294df084103beffcf4aa1669646/keto-easy-egg-fast-quiche
Net Carbs
0.3 g
Fiber
0 g
Total Carbs
0.3 g
Protein
3.2 g
Fats
8.1 g
88 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Raw egg
8 large
Mustard
1 tsp
Mayonnaise
4 tbsp
Butter
4 tbsp
Coarse Kosher Salt
0.25 tsp
Recipe Steps
steps 7
40 min
Step 1
Prepare a medium-sized saucepan full of water and bring it to a boil. Slowly and gently lower the raw eggs into the boiling water using a slotted spoon.Step 2
Allow the eggs to cook for 10 minutes. Then drain the water and add plenty of ice and cold water to fill the pot. Allow the eggs to chill thoroughly in the ice water bath, making them easier to peel.Step 3
Peel the eggs and run them in cool water to remove any small shells.Step 4
Slice each egg in half lengthwise with a sharp knife.Step 5
Remove the yolks to a mixing bowl. Then add in the mayonnaise, room temperature butter, kosher salt, and mustard (you can use a little ground mustard instead).Step 6
Use a hand mixer to beat the mixture until light and fluffy.Step 7
Fill a small piping bag fitted with a star tip with the filling—pipe a generous amount of filling into each egg half. The filling should be overflowing if you whipped the filling enough! Serve immediately.
Comments
GigglesMcFrenchy a year ago
Adding a green olive stuffed with a pimento on top adds an amazing flavor
FabulousKetone825706 2 years ago
Is there a reason you chose 8 eggs but we can only eat one, yet the rest of the diet it’s not on the menu at all?
Bradulovich 3 years ago
Could I possibly use Duke’s Real Mayonnaise and not use butter since Duke’s does not have vegetable oil?
RousingMacadamia645566 2 years ago
Dukes is made with soy bean oil. which is a vegetable oil.
Momma Lisa 3 years ago
Made mine in the instant pot. Love the mustard in the yolks. Family loves it!!