April 8 2019 recipe & photo by in Recipes, Appetizer, Breakfast, Snack

Keto spring deviled eggs

Name: Keto spring deviled eggs
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Ingredients: 12 large eggs; 1/4 tsp salt; 1/2 cup mayonnaise; 3 tsp Dijon mustard; 1/2 tsp white pepper; 1 tsp garlic powder; 1/2 tsp turmeric; 2 tbsp fresh cilantro or fresh parsley, finely chopped; 2 tbsp baby spinach, finely chopped; 2 tbsp canned beets, mashed; 1/2 tsp cider vinegar

These edible keto Easter eggs are made by using real food ingredients to color the creamy egg yolk fillings. Three fun flavors with spiced turmeric, spinach herb and tangy beet!

USMetric

6 servingservings

Ingredients

12 12 large egglarge eggs
¼ tsp ¼ tsp salt
½ cup 120 ml mayonnaise
3 tsp 3 tsp Dijon mustard
½ tsp ½ tsp white pepper
1 tsp 1 tsp garlic powder
½ tsp ½ tsp turmeric
2 tbsp 2 tbsp fresh cilantro or fresh parsley, finely chopped
2 tbsp 2 tbsp baby spinach, finely chopped
2 tbsp 2 tbsp canned beets, mashed
½ tsp ½ tsp cider vinegar

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Instructions

Instructions are for 6 servings. Please modify as needed.

Bring a large pot of water to a rapid boil. With a large spoon, slowly add the eggs to the water one at a time. Boil for 10 minutes, then quickly drain the water from the pot and fill with cold water and ice. Let the eggs cool for 2 minutes in ice water before peeling.
Carefully cut your eggs in halves and remove the yolks. Combine all of the yolks in a large bowl with the salt, mayonnaise, mustard, pepper and garlic powder. Mix until smooth.
Distribute the yolk mix into three smaller bowls. To make the yellow eggs, add the turmeric to one bowl and mix until smooth then spoon the mix into 8 egg white shells.
To make the green eggs, mix the spinach and herbs into another small bowl of yolk mix. Use an immersion blender to mix well until the mix turns green. Use a clean spoon to scoop the green mix into 8 egg white shells.
To make the pink eggs, mix the mashed beets and vinegar into the last bowl of yolk mix. Clean the immersion blender and use it to mix until smooth. Use a spoon to scoop filling into 8 egg white shells.
Serve right away, or set in the fridge on a tray until time to serve.

Tip!

If you don’t have an immersion blender, make a paste with the spinach and herbs using a mortar and pestle before adding it to the yolk mix. Same with the beets.

If you can’t find canned beets, you can peel, dice and boil a small beet at home and use this to make beet paste. You don’t need a lot, which is why I recommend using canned beets to save time.

Instead of a spoon for distributing the filling, you can also grab a small zip lock bag, load the filling into the bag, seal it, and clip a bottom corner. Simply squeeze the filling into the egg white shells.

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