Keto deviled eggs on a white plate
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Keto Deviled Eggs with Mushrooms and Shallots

Whether you need an Easter appetizer or you just want a year-round dish to bring to parties, these keto deviled eggs with mushrooms and shallots are sure to be a crowd pleaser.
Prep Time15 mins
Cook Time18 mins
Total Time33 mins
Course: Appetizer
Cuisine: American
Keyword: keto deviled eggs, low carb deviled eggs
Servings: 12 deviled eggs
Calories: 60kcal
Author: Yummy Keto Cooking


  • 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!


Nutrition analysis (approximate per serving): 60 calories, 5 g fat, 1.5 g sat fat, 1 g carbohydrate (1 g net carb), 3.5 g protein, Vitamin A: 3%, Vitamin C: 1%, Calcium: 1%, Iron: 3%