Jalapeño Pickled Keto Deviled Eggs
ChefKetogenic.comDifficultyBeginnerLooking for a spicy side dish for a party? Or maybe you're just looking to up your snacking game? Either way, these spicy jalapeno pickled deviled eggs are the perfect solution! They are packed full of flavor, protein, and few carbs!
Optional: Serve these keto deviled eggs with braised purple cabbage and grilled jalapeños for added color and flavor.
Servings 6
Serving size 2
Net Carbs
- Amount Per Serving
- Calories 265
- % Daily Value *
- Total Fat 22.9g30%
- Protein 12.6g
- Total Carbohydrate 1.2g1%
- Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
To make the pickled eggs: Bring the water to a boil, then mix in the vinegar and salt. Place the eggs in the boiling water and cook for 10 minutes. Remove the eggs from the water with a slotted spoon (reserve the water) and place in a large bowl of ice water to shock the eggs (stop the cooking and cool them).
To make the pickling brine: Transfer the egg-cooking water to a heatproof container, then stir in the pickling spice and sliced jalapeños. Allow the brine to cool to room temperature, then place in the refrigerator to chill.
Remove the shells from the hard-boiled eggs.
Once the brine is chilled, place the hard-boiled eggs in the brine and return the container to the refrigerator to pickle the eggs for 1 to 2 days.
Remove the eggs from the pickling water and cut them in half lengthwise. Transfer the yolks to a bowl and place the whites, cut side up, on a sheet pan.
To the bowl with the yolks, add the mayonnaise, garlic powder, onion powder, paprika, salt, Worcestershire sauce, and cayenne pepper; whisk until smooth.
Place the egg yolk mixture in a large plastic bag with a corner snipped off or in a pastry bag fitted with a piping tip.
Fill each pickled egg white with about 1 tablespoon of the yolk mixture. If desired, garnish with the diced jalapeño and red onions before serving.
Store your keto deviled eggs in an airtight container in the refrigerator for up to 5 days.
Ingredients
Ingredients
Directions
Directions
To make the pickled eggs: Bring the water to a boil, then mix in the vinegar and salt. Place the eggs in the boiling water and cook for 10 minutes. Remove the eggs from the water with a slotted spoon (reserve the water) and place in a large bowl of ice water to shock the eggs (stop the cooking and cool them).
To make the pickling brine: Transfer the egg-cooking water to a heatproof container, then stir in the pickling spice and sliced jalapeños. Allow the brine to cool to room temperature, then place in the refrigerator to chill.
Remove the shells from the hard-boiled eggs.
Once the brine is chilled, place the hard-boiled eggs in the brine and return the container to the refrigerator to pickle the eggs for 1 to 2 days.
Remove the eggs from the pickling water and cut them in half lengthwise. Transfer the yolks to a bowl and place the whites, cut side up, on a sheet pan.
To the bowl with the yolks, add the mayonnaise, garlic powder, onion powder, paprika, salt, Worcestershire sauce, and cayenne pepper; whisk until smooth.
Place the egg yolk mixture in a large plastic bag with a corner snipped off or in a pastry bag fitted with a piping tip.
Fill each pickled egg white with about 1 tablespoon of the yolk mixture. If desired, garnish with the diced jalapeño and red onions before serving.
Store your keto deviled eggs in an airtight container in the refrigerator for up to 5 days.
Notes
