Keto Wasabi Mayo Deviled Eggs
These Keto Wasabi Mayo Deviled Eggs take a classic appetizer and give it a tangy twist. The creamy wasabi mayonnaise filling, combined with the rich yolk, creates a mouthwatering fusion that's high in healthy fats and low in carbs. Perfect for anyone following a ketogenic diet, these deviled eggs are sure to add a zesty kick to your snack time or party platter.
Servings 6 servings
Calories 143kcal
Equipment
- Pot for boiling eggs
- Bowl for ice water bath
- Medium mixing bowl
- Fork or potato masher
- Serving platter
- Piping bag with star tip (optional)
Ingredients
- 6 large eggs approx. 300g/10.5 oz
- ¼ cup mayonnaise 60 ml/2 oz
- 1 to 2 tsp wasabi paste 5 to 10g/0.2 to 0.35 oz, adjust to taste
- 1 tsp apple cider vinegar 5 ml/0.17 oz
- ¼ tsp sea salt 1.5g/0.05 oz
- ¼ tsp black pepper 0.5g/0.02 oz
- Chopped chives for garnish optional
- Sesame seeds for garnish optional
Instructions
- 1. Begin by placing the eggs in a single layer at the bottom of a pot. Cover them with enough water so that there's about an inch of water above the eggs. Bring the water to a boil over medium-high heat. Once boiling, cover the pot with a lid and remove it from the heat. Let the eggs stand in the hot water for 12 minutes.
- 2. While the eggs are cooking, prepare an ice water bath in a large bowl. After the eggs have finished standing, transfer them to the ice bath to cool for about 5 minutes, or until they're cool enough to handle.
- 3. Peel the eggs carefully, then slice each egg in half lengthwise. Gently remove the yolks and place them in a medium mixing bowl. Arrange the egg white halves on a serving platter.
- 4. Mash the yolks with a fork until they are crumbly and no large lumps remain. Add the mayonnaise, wasabi paste, apple cider vinegar, salt, and pepper to the yolks. Mix well until the mixture is smooth and creamy. Adjust the wasabi paste to taste, adding more for a stronger flavor if desired.
- 5. Spoon or pipe the yolk mixture back into the cavities of the egg white halves. For a more refined look, use a piping bag with a star tip.
- 6. Garnish the deviled eggs with chopped chives and sesame seeds for an extra touch of flavor and presentation.
Notes
For those sensitive to wasabi's heat, start with a smaller amount and add more as needed. The deviled eggs can be made ahead of time and refrigerated until ready to serve. They are best eaten within 24 hours for optimal freshness and flavor.
Nutrition
Calories: 143kcal | Carbohydrates: 1g | Protein: 6g | Fat: 12g | Net Carbs: 1g