Keto Deviled Eggs with Mushrooms and Shallots
Easter is coming up soon, and when I think about that time of year, I’m brought to two foods. Ham is the obvious choice, because it’s the quintessential Easter dinner. But deviled eggs rank a close second, as they’ve become the go-to Easter appetizer. While any deviled eggs are generally low carb, this version of keto deviled eggs gets an extra punch of flavor thanks to the addition of mushrooms and shallots.
How to make keto deviled eggs
Making these low carb deviled eggs is quite simple. You’ll first hardboil the eggs. Everyone has a different method for doing this, and whatever method you want to use is fine!
In the recipe card down below, you’ll see my method: place the eggs in a pot, cover with water, place over medium high heat, and set a timer for 18 minutes. But again, if you like to make your eggs in the instant pot or you prefer to steam eggs to hardboil them or you have some other way to get ‘em cooked – that’s fine.
While the eggs are cooking, you’ll sauté up your mushrooms and shallots. You want to get the mushrooms to that nice golden-brown color, which is where all that umami flavor gets released.
When the eggs are done, you’ll slice them in half and place the yolks in a separate bowl. Put the whites on a plate while you make the filling. Mash up the yolks with mayo, vinegar, salt, and pepper, and then mix in your mushrooms and shallots.
You’ll then scoop the filling in each egg half. Because these have chunks of mushrooms, they’re not going to be quite as pretty as that swirly piped in filling that other people do. But I promise you, they taste amazing. They’re a nice way to add some variety when you’re looking for a new take on a classic.
Can you make these deviled eggs in advance?
I don’t recommend making the entire recipe in advance, as they can almost dry out a bit. If you must, you could do them the night before, but again – day of is best.
However, what you can do to easily save a little time is make the hardboiled eggs several days in advance. Leave them uncut and stored in the fridge, and cut them up when you’re ready to make the filling and serve them.
This recipe will make 12 deviled eggs (meaning a serving is a half of an egg with filling). In this recipe, each deviled egg is just 60 calories with only 1 gram of carbohydrate. You could easily have a few of these as a snack on your keto diet.
They’re super filling, mainly because of the fat and protein combo – but also because you get a little non-starchy vegetable in there too with the mushrooms and shallots. My wife loves them because of this – you can spot her grabbing one at the end of the photo shoot…
Other ways to mix up deviled eggs
If you’re not a fan of the mushrooms and shallots, there are tons of other ways to mix up your deviled eggs for variety. All of these ideas are keto friendly. You can assume the proportions of the ingredients in the yolk filling are the same as the recipe below – with the exception of subbing out the mushrooms/shallots for these other ideas.
- Mix in crumbled sausage and cheddar.
- Add mozzarella to the filling, and then top with a slice of cherry tomato and a piece of pepperoni (pizza deviled eggs)!
- Stir in crab meat and lemon juice.
- Add in chopped celery and hot sauce.
- Mix in cheddar and jalapenos.
- Add pesto to the filling.
- Make a traditional filling, and then sprinkle everything bagel on top.
- Use avocado instead of mayo for the fat part of the deviled egg filling, and mix in cooked bacon.
- Instead of the egg yolk filling, stuff the egg halves with chicken salad or tuna salad.
I hope you enjoy these deviled eggs as much as my family does! If you try them, be sure to leave a comment or recipe rating and let us know what you think.
Keto Deviled Eggs with Mushrooms and Shallots
- 6 eggs
- 1/2 tbsp butter (or olive oil)
- 1/2 large shallot, finely chopped
- 4 ounces white or baby bella mushrooms, finely chopped (half of an 8-ounce package)
- 2 tbsp mayo
- 1 tsp apple cider vinegar
- 1/8 tsp salt
- 1/8 tsp pepper
- 1 tbsp chives, finely chopped
- Place eggs in a pot and cover with water. Turn to medium high heat and set a timer for 18 minutes. The water will start to boil about midway through; 18 minutes is used from the start of cooking though – not the boiling point. (As an alternative, you can start to boil and then set the timer for 8 minutes from there).
- Meanwhile, while eggs are cooking, place butter in a skillet over medium high heat. When butter has melted, add shallots and mushrooms. Cooking for around 7-8 minutes, until the mushrooms are brown and tender.
- When eggs are done, run them under cold water or place in an ice bath. Remove the shells, then slice the eggs in half. Scoop out the yolks into a separate bowl and place the whites on a plate.
- In the bowl with the yolks, add the mayo, vinegar, salt, and pepper. Mash everything with a fork until well combined. Stir in the shallots and mushrooms.
- Spoon filling into the halved egg whites. Top with chives. Enjoy!