Description

These Fully Loaded Keto Deviled Eggs are a delicious low-carb appetizer featuring creamy, fluffy egg yolk filling mixed with mayo, mustard, and pickled onions, topped with pan-fried smoked sausage slices, radishes, cherry tomatoes, capers, pickled onions, fresh dill, and a sprinkle of Everything But The Bagel seasoning. Perfect for keto diets, parties, or as a flavorful snack.

Ingredients

Scale

Eggs and Base Filling

12 large eggs (hard-boiled)
½ cup mayonnaise
¼ teaspoon kosher salt
1 tablespoon dijon mustard
¼ teaspoon smoked paprika
2 tablespoons pickled onions (finely chopped)

Toppings and Garnishes

1 smoked sausage (cut into 24 thin slices and pan-fried)
6 cherry tomatoes (cut into 24 thin slices)
3 radishes (thinly sliced into 24 slices)
24 capers (drained and patted dry)
12 slices pickled onions (cut into 1″ slices)
24 pieces fresh dill
1 teaspoon Everything But The Bagel seasoning

Instructions

Prepare the Eggs (Stovetop method): Place your eggs in a pot and cover with cold water. Bring the water to a boil over medium-high heat, then cover the pot and remove it from the heat. Let the eggs sit covered for 8 to 10 minutes to hard boil.
Cool the Eggs: Transfer the cooked eggs to a bowl of ice water using a slotted spoon. Let them cool completely to stop the cooking process for easier peeling.
Peel the Eggs: Crack the wider bottom ends of each egg against a hard surface. Hold each egg under cold running water and peel off the shells carefully.
Prepare the Eggs (Instant Pot method): Place the stainless steel steamer basket in the Instant Pot and add 1 cup of water. Arrange the eggs on the basket, seal the lid, and set the valve to closed. Set to manual high pressure for 5 minutes. Allow pressure to release naturally or quick release with caution. Immediately transfer eggs to ice bath to cool.
Slice the Eggs: Once peeled, slice each egg in half lengthwise and remove the yolks.
Make the Filling: In a mixing bowl, grate the egg yolks to create a fluffy texture. Add mayonnaise, dijon mustard, kosher salt, smoked paprika, and finely chopped pickled onions. Stir until smooth and well combined.
Fill the Egg Whites: Use a piping bag or a Ziploc bag with a corner cut off to pipe the yolk mixture evenly into each egg white half.
Prepare Sausage Topping: Slice the smoked sausage into thin pieces, then pan-fry the slices until slightly crispy on both sides. Allow to cool.
Garnish the Deviled Eggs: On each filled egg, add one slice of pan-fried smoked sausage. Place a few slices of fresh radish and cherry tomato alongside. Add a 1-inch slice of pickled onion and one caper on top.
Add Herbs and Seasoning: Finish by decorating each egg with a small piece of fresh dill and a sprinkle of Everything But The Bagel seasoning. Serve immediately and enjoy!

Notes

For softer mayonnaise flavor, adjust mayo quantity to taste.
Pickled onions add tanginess; substitute with finely chopped pickles if unavailable.
Using fresh herbs like dill brightens the flavor and presentation.
You can cook eggs using stovetop or Instant Pot methods as described based on your preference or convenience.
If you prefer vegetarian, omit the smoked sausage and add extra veggies as toppings.
Ensure eggs are completely cooled before peeling to avoid tearing the whites.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Appetizer
Method: Stovetop
Cuisine: American

Keywords: Keto Deviled Eggs, Low Carb Appetizer, Loaded Deviled Eggs, Easy Party Recipe, Keto Snacks