Low-Carb Deviled Eggs Recipe

deviled eggs
Cover deviled eggs with plastic wrap or foil to keep the yellow part from becoming hardened.. Hillary Kladke/Getty Images
  • Prep Time
    20 min
  • Cook Time
    10 min
  • Total Time
    30 min
  • Yield
    12 Deviled Eggs

This Low-Carb Deviled Eggs recipe is sort of my base recipe for deviled eggs. I often vary it by adding herbs, blue cheese dressing, or even crab or smoked salmon.

I use sugar-free sweet relish, but you can leave it out or use dill relish.  If you use dill relish, taste to see if it would be better with a tiny bit of sweetener.


  • 12 large eggs, hard cooked
  • 1/3 cup regular mayonnaise
  • 2 tablespoons prepared mustard (yellow or brown)
  • 1/4 cup sugar-free sweet pickle relish, or use dill relish or leave it out
  • A few drops of hot sauce
  • Salt (about 1/4 teaspoon, or to taste)
  • Pepper to taste
  • 2 tablespoons chopped chives (not totally necessary, but good)
  • Paprika - sweet, hot, or smoked, depending on your taste


  1. Peel the 12 large hard-cooked eggs, split them in half and remove the yolks.
  2. In a medium bowl, mash the egg yolks with a fork, and mix with 1/3 cup regular mayonnaise, 2 tablespoons yellow or brown mustard, 1/4 cup sugar-free sweet pickle relish or dill relish (or omit entirely), a few drops of hot sauce, 1/4 teaspoon salt or to taste, pepper to taste, 2 tablespoons chopped chives, and hot or sweet paprika to taste. Mix well.
  1. Fill the cavities in the egg white halves, smoothing the mixture over the top (or pipe it in, or however you want to do it).
  2. Sprinkle additional hot, sweet, or smoked paprika over the top. Refrigerate until ready to serve.

Nutritional Information: Each serving (1/2 an egg) has less than 1/2 gram of carbohydrate plus 3 grams of protein, and 59 calories.

More Low-Carb Appetizer Ideas

  • Vegetables and dips are some of the easiest, healthiest, crunchiest and colorful appetizers around. Use three or four contrasting colors on a huge platter for a pretty presentation. To make hard vegetables, like broccoli and cauliflower, easier to eat, blanch them for 2 minutes and then immediately transfer to a bowl of ice water for a quick cool-down.
  • As an alternative to dipping your veggies, stuff the dip into them -- mini-bell peppers or cherry tomatoes make good vehicles. Or dollop the dip onto cucumber rounds or jicama squares.

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