Deviled eggs are a classic party snack, and I just love how quickly they disappear from any plate. They’re simple to make but always a huge hit.
Today, I’m sharing two fantastic deviled egg recipes that you’ll definitely want to try. Whether you’re watching your carbs or just want something extra special, I have you covered.
Jump to Recipe:
- 1. Keto Deviled Eggs: Your Go-To Low-Carb Recipe
- 2. Million Dollar Deviled Eggs: Extra Creamy & Popular
Keto Deviled Eggs: Your Go-To Low-Carb Recipe
If you’re looking for a healthy snack or a party appetizer that fits a low-carb lifestyle, these Keto Deviled Eggs are perfect. They’re easy to make and packed with creamy goodness, keeping you happy and full.
Key Ingredients & Tips
- Perfect Eggs: Cook your eggs just right so they peel easily. A little vinegar in the water can help, or steam them for easy peeling.
- Full-Fat Mayonnaise: This is key for a keto recipe. It adds richness and helps keep the carb count low.
- Seasoning: Don’t forget salt, pepper, and a dash of paprika for color and a nice mild taste.
What You Need
- 6 large hard-boiled eggs
- 1/4 cup full-fat mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon apple cider vinegar
- Salt and black pepper to taste
- Paprika for garnish
- Fresh chives, chopped (optional)
⏱️ Time: 20 minutes🍽️ Yields: 12 halves
How to Make It
Step 1: Prep the Eggs
Carefully peel your hard-boiled eggs. Slice each egg in half lengthwise and gently scoop out the yellow yolks into a medium bowl. Place the white halves on a serving plate.
Step 2: Make the Filling
Use a fork to mash the egg yolks until they are smooth. Add the mayonnaise, Dijon mustard, and apple cider vinegar to the mashed yolks. Mix everything well until it’s creamy. Season with salt and pepper.
Step 3: Fill and Finish
Spoon or pipe the yolk mixture back into the egg white halves. Sprinkle paprika over the top of each deviled egg for color. If you like, add chopped fresh chives before serving.
📝 Final Note
You can make these ahead of time! Store them in an airtight container in the fridge for up to 2 days. Add paprika right before serving for the best look.
Million Dollar Deviled Eggs: Extra Creamy & Popular
These aren’t your average deviled eggs; they are extra special and incredibly popular for good reason. With added ingredients for a richer texture and deeper taste, these will be the first to disappear at any gathering you bring them to.
Key Ingredients & Tips
- Cream Cheese: A small amount of softened cream cheese makes the filling super creamy and smooth. Make sure it’s at room temperature for easy mixing.
- Sour Cream: This adds a pleasant tang and even more creaminess without being too heavy. It balances the richness.
- Crispy Bacon: Cook bacon until it’s very crispy, then crumble it finely. This adds a wonderful crunch and a salty taste to each bite.
What You Need
- 6 large hard-boiled eggs
- 1/4 cup mayonnaise
- 1 tablespoon softened cream cheese
- 1 tablespoon sour cream
- 1 teaspoon yellow mustard
- 1/2 teaspoon hot sauce (optional, for a slight kick)
- 2 slices cooked, crumbled bacon
- Salt and black pepper to taste
- Paprika and extra bacon crumbles for garnish
⏱️ Time: 25 minutes🍽️ Yields: 12 halves
How to Make It
Step 1: Get Eggs Ready
Carefully peel the hard-boiled eggs and slice them in half lengthwise. Scoop out the yolks into a medium bowl and set the whites aside on a serving plate.
Step 2: Make the Filling Rich
Mash the egg yolks with a fork until they are smooth. Add the mayonnaise, softened cream cheese, sour cream, yellow mustard, and hot sauce (if using). Mix everything until the filling is very creamy and there are no lumps. Stir in the crumbled bacon, then season with salt and pepper to your liking.
Step 3: Fill and Decorate
Spoon or pipe the creamy yolk mixture back into the egg white halves. Garnish each deviled egg with a sprinkle of paprika and a few more bacon crumbles for a nice finishing touch.
📝 Final Note
These eggs are best served chilled. Prepare them a few hours before your event and keep them in the fridge until it’s time to enjoy them. They taste even better when the flavors have a chance to blend.
