Thanksgiving Keto Deviled Eggs

Place eggs in a pot of cold water (the eggs should be covered by an inch of water). Bring to a boil over low heat, this takes about 8-10 minutes. In the meantime, while waiting for the eggs to cook, you can skip to step 3 to save some time.

Tip: To help prevent the eggs from cracking, add a teaspoon of sea salt to the pot. This helps cook any egg whites that may leak and plug the crack in the process, too.

Remove eggs carefully from the pot, then allow them to sit until they reach room temperature. You can also dunk the eggs in ice water to help them cool rapidly. This process helps the egg white contract away from the shell, so it’s all smooth and easy to peel off later. Once the eggs are at room temperature, peel and cut in half (lengthwise).

Peel the avocado, mash it with a fork in a mixing bowl, and add mayonnaise. Blend the avocado and mayonnaise together with a fork until you get a smooth texture.

Tip: If you’re thinking of serving these keto deviled eggs for a party, you can easily double or triple the recipe. Doing this step by hand can be cumbersome by then, so I suggest using a mixer to blend the ingredients together.

Remove the egg yolks from the boiled eggs and whisk them into the avocado-mayo mix. Season with salt and a bit of paprika.

Fill each egg half with a spoonful of the deviled egg mix. Or instead of a spoon, you can use a pastry bag and pipe the mixture into the eggs. Alternatively, you can also use a clean sandwich bag, snip the tip off and use it to fill the eggs.

Serve on a wooden plate or fancy china you keep for special occasions and enjoy! Happy Thanksgiving!