Valentine's Day Deviled Eggs

Deviled eggs are an easy to make keto staple high in fat and low in carbs. With Valentine's Day coming up, these pink deviled eggs make the perfect starter. Just like in my keto Red Velvet Mug Cake, I used natural beetroot powder that gives the deviled eggs a beautiful pink colour. Beetroot also adds a hint of sweetness that pairs perfectly with cayenne pepper and salt. For more ideas, have a look at my Valentine's Day keto recipes!

Step-by-step

1. Start by cooking the eggs. Fill a small saucepan with water up to three quarters. Add a good pinch of salt. This will prevent the eggs from cracking. Bring to a boil. Using a spoon or hand, dip each egg in and out of the boiling water - be careful not to get burnt. This will prevent the egg from cracking as the temperature change won't be so sudden. To get the eggs hard-boiled, you need round 10 minutes. This timing works for large eggs. When done, remove from the heat and place in a bowl filled with cold water. I like and always use this egg timer! When the eggs are chilled, peel off the shells.

   

2. Cut the eggs in half and carefully - without breaking the egg whites - spoon the egg yolks into a bowl. Add mayonnaise, salt, cayenne pepper and beetroot powder. Mix until smooth. Use a spoon or a small cookie scoop or a piping bag and fill in the egg white halves with the pink egg yolk mixture.

   

3. Enjoy immediately or store in an airtight container in the fridge for up to 2 days.
   If you want to take it a step further, you can even make heart-shaped deviled eggs and then just use a piping bag to add your heart-shaped pink filling :-)

   

Recipe

Valentine's Day Deviled Eggs

★★★★★4.6 (49 ratings)

Deviled eggs are an easy to make keto staple high in fat and low in carbs. With Valentine's Day coming up ...

Hands on

5m

Overall

15m

Servings

4

1.5 g

Net carbs

6.6 g

Protein

14.1 g

Fat

161

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings

US + metricMetricUS

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Ingredients makes 4 servings

• 4 large eggs
• 3 tbsp mayonnaise (45 g/ 1.6 oz) - you can make your own
• 1 tbsp beetroot powder (6 g/ 0.2 oz)
• ¹/₄ tsp cayenne pepper
• ¹/₂ tsp salt or to taste (I like pink Himalayan)

Instructions

1. Start by cooking the eggs. Fill a small saucepan with water up to three quarters. Add a good pinch of salt. This will prevent the eggs from cracking. Bring to a boil. Using a spoon or hand, dip each egg in and out of the boiling water - be careful not to get burnt. This will prevent the egg from cracking as the temperature change won't be so sudden. To get the eggs hard-boiled, you need round 10 minutes. This timing works for large eggs. When done, remove from the heat and place in a bowl filled with cold water. I like and always use this egg timer! When the eggs are chilled, peel off the shells.

2. Cut the eggs in half and carefully - without breaking the egg whites - spoon the egg yolks into a bowl. Add mayonnaise, salt, cayenne pepper and beetroot powder. Mix until smooth. Use a spoon or a small cookie scoop or a piping bag and fill in the egg white halves with the pink egg yolk mixture.

3. Enjoy immediately or store in an airtight container in the fridge for up to 2 days.
   If you want to take it a step further, you can even make heart-shaped deviled eggs and then just use a piping bag to add your heart-shaped pink filling :-)

Nutrition per serving

Carbs 4%Protein 17%Fat 79% of calories

Net carbs

1.5 g

Total carbs

1.7 g

Fiber

0.3 g

Sugars

1.2 g

Protein

6.6 g

Fat

14.1 g

Saturated fat

2.9 g

Calories

161 kcal

Sodium

396 mg · 17.2% RDA

Magnesium

11 mg · 2.64% RDA

Potassium

142 mg · 7.09% EMR

Nutrition by ingredient

Per serving	Net carbs	Protein	Fat	kcal
Egg, whole, fresh, raw (free-range or organic eggs)	0.4 g	6.3 g	4.8 g	72
Mayonnaise	0.1 g	0.1 g	9.3 g	83
Beetroot powder, dehydrated beetroot	1 g	0.2 g	0 g	6
Pepper, cayenne, spices	0 g	0 g	0 g	0
Salt, pink Himalayan rock salt	0 g	0 g	0 g	0
Total	1.5 g	6.6 g	14.1 g	161

• Gluten free
• Dairy free
• Nut free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian