Creamy Dill Deviled Eggs
Servings
6
servingsPrep time
10
minutesCooking time
30
minutesCalories
202
kcalDeviled 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.
Ingredients
12 large free-range eggs
6 tbsp mayonnaise
1 tbsp dried dill
1 tsp sea salt
Directions
- Place each whole egg in the cup of a mini-muffin tin.
- Turn the oven to 325°F and place the muffin tin in the oven (do not preheat the oven). Bake the eggs for 30 minutes.
- Prepare 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.
- Add the mayonnaise, dill, and salt to the bowl with the yolks and mix until smooth.
- Place 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
4 servings per container
Serving Size1 servings
- Amount Per ServingCalories202
- % Daily Value *
- Total Fat
15g
24%
- Total Carbohydrate
3g
1%
- Protein 14g 29%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.