Keto Fiery Deviled Eggs

Name: Keto Fiery Deviled Eggs
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 12
Cuisine: Gluten-Free, Low Carb
Ingredients: 6 large eggs; 2.5 oz homemade mayonnaise (or store-bought mayo); 1 tsp hot sauce; 2 tsp small capers, finely chopped; 2 tsp Dijon mustard; Pinch dried chili flakes (optional); Sea salt and freshly ground black pepper; Picked thyme leaves (optional garnish)

We took retro deviled eggs up a notch and added a little heat! Perfect for an appetizer at a large gathering, a quick breakfast, a side with your lunch, or a light snack.

We have backyard chickens (here is our other blog on that topic) that provide us with the most delicious eggs, so any time I get the chance to make a new egg recipe, I jump at it! We LOVE deviled eggs, and the kids love to help make them.

We decided to give this recipe a kick. These crowd-pleasing snacks are ideal for when we all come together in 2021 and spend some much-needed time with friends and family again.

Here’s a tip if you want to make this really easy: use an electric egg cooker to make the perfect egg. My kids even know how to use this fun little tool!

Makes 12 eggs

Keto Fiery Deviled Eggs

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

We took classic deviled eggs up a notch and added a little heat! Perfect for an appetizer at a large gathering, a quick breakfast, a side with your lunch, or a light snack.

Ingredients

6 large eggs
2.5 oz homemade mayonnaise (or store-bought mayo)
1 tsp hot sauce
2 tsp small capers, finely chopped
2 tsp Dijon mustard
Pinch dried chili flakes (optional)
Sea salt and freshly ground black pepper
Picked thyme leaves (optional garnish)

Instructions

Hard-boil the eggs in a pan, approx. 10-12 minutes. Remove from the hot water and set aside to cool.
In the meantime, combine the mayonnaise, hot sauce, chopped capers, and mustard in a mixing bowl. Add a pinch (or two!) of dried chili flakes.
Once the eggs are cool enough to handle, peel them and slice in half.
Carefully scoop out the hard-boiled yolk and tip it into the bowl of the mayonnaise mixture.
Combine the mixture well, using a spatula or wooden spoon to mash the yolks into the mixture.
Season with salt and freshly ground black pepper.
Spoon the mixture into the holes of the egg white halves and scatter over picked thyme leaves before serving.
If you make these ahead of time, keep them covered in the fridge to avoid a skin forming on the yolk filling.