Creamy Dill Deviled Eggs

Creamy Dill Deviled Eggs

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Course: Snacks, AppetizersCuisine: AmericanDifficulty: Average
Servings

6

servings
Prep time

10

minutes
Cooking time

30

minutes
Calories

202

kcal

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.

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.

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