These pretty Easter deviled eggs will delight your guests and are perfect for anyone following a low carb or keto diet!
The following post contains affiliate links, which means that at no extra cost to you I can make a tiny bit of money to help support this blog. Thank you!
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.
How to Make Easter Deviled 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!
- 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.
1g net carb per serving of three egg halves.
Recipe makes twelve deviled eggs.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition InformationYield 4 Serving Size 3 Egg Halves
Amount Per Serving Calories 306Total Fat 28gSaturated Fat 5gCholesterol 291mgSodium 270mgCarbohydrates 1gNet Carbohydrates 1gFiber 0gSugar 1gProtein 9g