40 min 6
Creamy Dill Deviled Eggs
Deviled eggs are my favorite keto snack at any time of day, especially when I’ve made a big batch ahead of time. Dill works well with mayonnaise to create an aromatic twist on the classic deviled egg.
12 large free-range eggs
6 tablespoons mayonnaise
1 tablespoon dried dill
1 teaspoon sea salt
TipsI bake the eggs Alton Brown–style. The yolks come out much creamier, and they tend to peel a lot easier, too.
Directions Preparing:10 minCooking:30 min
Step 1Place each whole egg in the cup of a mini-muffin tin.
Step 2Turn the oven to 325°F and place the muffin tin in the oven (do not preheat the oven). Bake the eggs for 30 minutes.
Step 3Prepare a large bowl of ice water. Transfer the eggs to the ice water and shake from side to side so they slightly crack each other. When they are cool, peel the eggs, and cut each one in half lengthwise. Scoop the yolks into a small bowl.
Step 4Add the mayonnaise, dill, and salt to the bowl with the yolks and mix until smooth.
Step 5Place the yolk mixture in a small zipper-top plastic bag. Cut off one corner of the bag at the bottom and pipe the filling into the egg halves. Serve.
Nutrition Facts (per serving of 6)