Salmon Caviar Deviled Eggs (low-carb, keto, paleo)

Deviled eggs are the ideal low-carb snack for a keto diet and make a fantastic party appetizer. These Salmon Caviar Deviled Eggs are a fun twist on traditional deviled eggs. If you really want to take these up a notch they’re delicious with a little smoked salmon added into the yolk mixture!

The Healthiest Deviled Eggs You'll Try

These are some of the healthiest deviled eggs you'll ever try and here's why.

Eggs contain everything needed to bring forth life. Not surprisingly, they’re packed with nutrients including choline. They also contain zero carbs and have a 1:1 ratio of healthy fat to protein. Eggs contain the highest biological value protein of any whole food, meaning their amino acid composition is the most easily absorbed and used by the body!

Egg yolks are high in cholesterol which has given them an unfairly bad reputation for causing heart disease. In fact, cholesterol is heart-protective and eating whole eggs may help reduce heart disease risk.

We are also using heart-healthy avocado oil mayonnaise which is high in monounsaturated fats and low in omega 6s.

Finally, fish roe (in this case salmon roes) contains DHA, the most active type of omega-3 fats. DHA can decrease triglycerides and cardiovascular risk and protect against insulin resistance and type 2 diabetes. It can also improve learning ability and protect against cognitive decline!

Where to find salmon roe? You should be able to find it in specialty shops that also sell sushi-grade fish, including online options, and some large grocery stores. Salmon roe is expensive so it's worth buying in bulk if discounts apply. You can also use just half of the salmon roes listed and make more deviled eggs (I topped mine with plenty).

More Mediterranean Keto Recipes

With the perfect balance of fats and nutrients, this low-carb recipe is a classic example of a Mediterranean-Keto meal. In fact, together with three co-authors, we developed over 100 more recipes exclusively for the The New Mediterranean Diet Cookbook.

This book is the first of its kind to include Omega-6 to Omega-3 ratios, full saturated, monounsaturated, and polyunsaturated fat breakdowns, and it's jam-packed with science and fun facts that will nourish not only your stomach but also your mind!

Step-by-step

Place the eggs in a large pot and cover with cold water by 2 ¹/₂ cm (1 inch). Bring to a boil over medium-high heat. Once boiling cover and remove from the heat, set aside 8 to 10 minutes. Rinse the eggs with cool water then peel and cut in half.
Scoop out the yolks and place them in a small mixing bowl.
Add in the mayonnaise, mustard, salt and pepper. Mix until smooth. If the mixture is too runny (this can happen if your yolks are still warm), chill for 30 minutes.
Fill the center of each egg with the yolk mixture top with salmon roes, about a teaspoon each.
Optionally, garnish with fresh chives. Serve immediately or store in an airtight container in the refrigerator for up to a day.

Recipe