These deviled egg canapés are much easier to make than regular deviled eggs! A tasty keto-friendly appetizer.

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Now you probably know that I *love* making deviled eggs - they're naturally low carb and always a crowd-pleaser! So when I saw a recipe for deviled egg spread, I knew that I had to adapt it into my own version.

If you find preparing deviled eggs too fiddly, then I definitely recommend trying this recipe. The topping can be prepared in advance, meaning that on the day all you need to do is smear it on low carb chips and garnish!

I've made the recipe fairly traditional, with mayo, mustard, and seasoning. But you could absolutely add other flavors if you wanted!

How to Make Deviled Egg Canapés

Hard boil the eggs using your chosen method - I like to hard boil eggs in the Instant Pot or boil in a saucepan with an egg timer.

Let the eggs cool, then peel, and place in a food processor. Add mayonnaise and white wine vinegar (or cider vinegar) then process until smooth.

Taste for seasoning and add salt and pepper as necessary. Store in the fridge (covered) until required.

For the base of the canapés I used Dixie USA Corn Chips (which you can buy online from Netrition), but you could also use slices of cucumber or low carb crackers. Sprinkle some paprika and chopped parsley over the top before serving.

This recipe makes about 30 canapés - about double what you can see on the platter.

📖 Recipe

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