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!
Nutritional values (per serving):
|of which Saturated||2.9||grams|
Macronutrient ratio: Calories from carbs (4%), protein (16%), fat (80%).
Ingredients (makes 4 servings):
- 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.
- 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.
- 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 :-)