These pretty Easter deviled eggs will delight your guests and are perfect for anyone following a low carb or keto diet!
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I’m a HUGE fan of deviled eggs: there are so many variations and flavor combinations to try, and nearly every option is low carb! Here’s some of the deviled eggs I’ve made before:
- Cream Cheese and Bacon Deviled Eggs
- Jalapeño Popper Deviled Eggs
- Halloween Deviled Eggs
- Spicy Buffalo Deviled Eggs
- Huevos Rancheros Deviled Eggs
But these Easter deviled eggs are a little bit different: the focus is on the egg whites, not the filling. In fact I’ve made the filling as plain as it comes – just the egg yolks blended with mayo, salt, and black pepper.
These eggs *will* take a little while to make, but your guests will really appreciate your efforts. Think of it in four stages: hard boiling the eggs, dying the egg whites, making the filling, and finally piping the filling back into the eggs.
Dying the eggs was actually easier than I thought it would be. Once the eggs are hard boiled, cooled, sliced in half and the yolks removed, I dunked each egg white half into a bowl that contained water, a little vinegar, and a few drops of food dye.
I used a wire slotted spoon from a candy decorating set to turn the eggs around and remove them from the dye. The time spent for each egg to become colored differed a little, but it was around one minute – although I removed it frequently to check that it didn’t turn too dark as I wanted soft pastel shades (as you’ll see in the final photos I think the orange eggs were left in a little too long as they are much darker than the others). I used a mixture of liquid food dye and gels to get the colors that I wanted, and I found that the eggs in the liquid dye colored a lot quicker than those in the gel.
After all the eggs were colored, I made the filling by combining the egg yolks with mayonnaise, salt, and black pepper. Although traditionally you can mash them, I find that with this method I never get them as smooth as I would like, so I used the small food processor attachment on my stick blender.
Then I spooned the mixture into a piping bag with a star nozzle, and filled the cavities of each egg.
I don’t think they need any other garnish – I just let the pretty colors speak for themselves!
These Easter deviled eggs are SUPER low in carbs, too – 1g net carbs for three halves!
Easter Deviled Eggs
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- 6 hard boiled eggs
- food dye
- ½ cup mayonnaise
- salt and black pepper
- Peel the hard boiled eggs and slice each one in half. Remove the yolks, and set them aside.
- Prepare separate bowls or cups for each color required. Each bowl should contain water, around a teaspoon of vinegar, and a few drops of food dye. Mix well.
- Drop each egg white half into a bowl with the colored water, and leave for around a minute, checking on the color regularly.
- Use slotted spoon to remove the eggs, and place them on a plate lined with a paper towel.
- Make the filling by blending the egg yolks, mayonnaise, salt, and black pepper in a small food processor until smooth.
- Spoon the mixture into a piping bag with a star nozzle, and fill the cavities of each egg.
Recipe makes twelve deviled eggs.
Adapted from Just A Pinch
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