Deviled eggs are a favorite portable snack or appetizer, but often the bland taste disapoints. Because I follow a ketogenic lifestyle, I eat a LOT of eggs and am always exploring the various ways to up the flavor of the humble but nutritionally complete egg.  The recipes below showcase the bold, exciting flavors you can get from changing the filling of the ubiquitous deviled egg.

Deviled Eggs - Three ways
Deviled Eggs – Three ways

Adding Bold Flavor to Deviled Eggs: 3 Ways

The deviled egg fillings below focus on three unique and robust flavor profiles:

  • creamy avocado and smoky bacon
  • Indian curry flavor
  • harissa (a spicy Morracan chile paste)

I used Ingredients compliant with low carb, slow carb and keto lifestyles (i.e., avocado, mayonnaise, bacon and spices). Deviled egg fillings are very forgiving, so it’s easy to experiment, adapting to your own tastes.

If you don’t want to mess with making the hard boiled eggs themselves, most grocery stores now sell packaged, peeled hard boiled eggs. If you want to know how to make the perfect hard-boiled eggs however, see the direction below.

If you make a large enough batch for your family and keep them in plain view on a plate in the refrigerator, they make for a perfect, healthy breakfast to quickly grab-and-go in the morning.

Avocado-Bacon Deviled Eggs

Avocado & Bacon Deviled Eggs
Avocado & Bacon Deviled Eggs

Ingredients:

  • 6 peeled hard-boiled eggs,(use older eggs for easy peeling)
  • 1 ripe avocado
  • 1 1/2 tsp fresh lime juice
  • 3 Tbsp mayonnaise
  • 1/8 to 1/4 tsp Colman’s mustard powder
  • Salt & Pepper, to taste
  • Freshly crumbled bacon for garnish

Directions:

Avocado Bacon Deviled Eggs

Low carb avocado bacon deviled eggs
Print Recipe
Prep Time20 minutes
Cook Time15 minutes
Servings3
Calories267kcal
Authordorothy stainbrook
Cost$5

Equipment

  • pot

Ingredients

  • 6 eggs
  • 1 avocado
  • 1.5 tsp lime juice
  • 3 tbsp mayonnaise
  • 1/4 tsp colman's mustard powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • crumbled bacon for garnish, optional

Instructions

  • Cut hard-boiled eggs lengthwise in half.  Carefully remove yolks to a small bowl.  You can either scoop the yolks out carefully with a spoon, or gently squeeze the edges of the egg together and let the yolk fall out.  Mash yolks thoroughly with a fork and set aside.

  • Peel and pit the avocado.  In medium bowl combine avocado, lime juice mayo, and mustard.  Add broken up yolks and mix well.  Season mixture to taste with salt and pepper.
  • Spoon mixture into egg whites and garnish with freshly crumbled bacon or smoked paprika.  Hold off on garnish if you are preparing ahead.  Can be made 8 hours ahead.  Cover and refrigerate.

Nutrition

Calories: 267kcal | Carbohydrates: 4.9g | Protein: 9.2g | Fat: 23.8g | Sugar: 0.8g

* note:  see directions for perfect hard-boiled eggs below

  1. Cut hard-boiled eggs lengthwise in half.  Carefully remove yolks to a small bowl.  You can either scoop the yolks out carefully with a spoon, or gently squeeze the edges of the egg together and let the yolk fall out.  Mash yolks thoroughly with a fork and set aside.
  2. Peel and pit the avocado.  In medium bowl combine avocado, lime juice mayo, and mustard.  Add broken up yolks and mix well.  Season mixture to taste with salt and pepper.
  3. Spoon mixture into egg whites and garnish with freshly crumbled bacon or smoked paprika.  Hold off on garnish if you are preparing ahead.  Can be made 8 hours ahead.  Cover and refrigerate.)

Curried Deviled Eggs

Curried Deviled Eggs
Curried Deviled Eggs

Ingredients:

  • 6 peeled hard-boiled eggs,(use older eggs for easy peeling)
  • 1/4 cup Miracle Whip (or mayonnaise)
  • 1 Tbsp scallions, minced
  • 3/4 tsp. curry powder (I used red curry powder)
  • Salt & Pepper, to taste
  • Minced fresh parsley for garnish

Directions:

* note:  see directions for perfect hard-boiled eggs below

  1. Cut hard-boiled eggs lengthwise in half.  Carefully remove yolks to a small bowl.  You can either scoop the yolks out carefully with a spoon, or gently squeeze the edges of the egg together and let the yolk fall out.  Mash yolks thoroughly with a fork and set aside.
  2. Combine Miracle Whip or mayonnaise, minced scallions and curry powder.  Add broken up yolks and mix well.  Season mixture to taste with salt and pepper.
  3. Spoon mixture into egg whites and garnish with freshly minced parsley (sliced radishes situated vertically in egg mixture also make a festive garnish).  Hold off on garnish if you are preparing ahead.  Can be made 8 hours ahead.  Cover and refrigerate.)

 Harissa Deviled Eggs

Ingredients:

Harissa Deviled Eggs
Harissa Deviled Eggs
  • 6 peeled hard-boiled eggs, use older eggs for easy peeling
  • 1/4 cup Miracle Whip (or mayonnaise)
  • 1 Tbsp. spicy mustard (I used a stone ground dijon)
  • 2 tsp kosher dill pickle juice
  • 1 Tbsp Harissa, (or Sambal Oelek, or Sriracha)
  • Salt & Pepper, to taste
  • Smoked Paprika, for garnish

Directions:

* note:  see directions for perfect hard-boiled eggs below

  1. Cut hard-boiled eggs lengthwise in half.  Carefully remove yolks to a small bowl.  You can either scoop the yolks out carefully with a spoon, or gently squeeze the edges of the egg together and let the yolk fall out.  Mash yolks thoroughly with a fork and set aside.
  2. In medium bowl combine mayo/whip, mustard, pickle juice and harissa and mix well.  Add broken up yolks and mix well.  Season mixture to taste with salt and pepper.
  3. Spoon mixture into egg whites and garnish with paprika.  Hold off on garnish if you are preparing ahead.  Can be made 8 hours ahead.  Cover and refrigerate.)

**How to Make the Perfect Hard-Boiled Egg

  1. Make sure you are not using fresh eggs, or you will have a mess trying to peel them.  Fresh eggs are great, but use eggs that are at least 2 weeks old before making hard-boiled eggs if you want to peel them without losing half the whites and going crazy.
  2. Place the eggs in a single layer in the bottom of a pot and cover with water (covering with at least 1 inch of water).  Turn the heat on high and bring the pot to a boil, uncovered.
  3. When the water has come to a boil, remove the pot from the heat, cover, and let it sit 10 minutes for large eggs (7 minutes if you want a softer boiled egg for other uses)
  4. While waiting for pot to boil, fill a large bowl with ice cubes and cold water.  Transfer the boiled eggs to the ice water after 10 minutes and let them sit in ice water for 5-10 minutes.  Peel under running cool water.

*** For more methods on cooking eggs, such as the perfect poached egg, see
this post. 

Tray of deviled eggs
Tray of deviled eggs

Eggs are such a perfect food, and there are so many great ways to make them, that it’s difficult to get tired of them.

 Next up for me in the egg dishes is a North African egg dish that I saw Gordon Ramsay make.  What are some of your favorite egg dishes?  I’d love to hear!

5 Comments

  1. […] […]

  2. […] Deviled Eggs- Three Ways […]

  3. Anonymous on March 21, 2013 at 4:04 pm

    Tried the yummy pear and rosemary jam. Very good!

    • dorothy stainbrook on March 21, 2013 at 7:23 pm

      Thanks! It is great with blue cheese on an appetizer tray also.

  4. […] spring rolls; gruyere-rosemary beer bread; bacon and asparagus breakfast pizza; pork ossu buco; deviled eggs, three ways; and Mussaman corned […]

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