American · snack

Classic Deviled Eggs

Classic Deviled Eggs — from Downshiftology's cooking video Watch how it’s made · 4:00

Video by Downshiftology on YouTube · Open on YouTube

35 minServes 6126 kcal a serve
  • Keto (0.7 g net carbs a serve)
  • Vegetarian
  • Gluten-free ingredients
  • Dairy-free
  • Nut-free

Contains: Egg. Check labels on stock, sauces and spice mixes.

Eggs and mayonnaise with a little mustard and vinegar: about 6 g protein and under 1 g net carbs for two halves, with no added sugar, making a filling keto snack.

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Ingredients 7

Method

Tap a time to watch that step in the video.

  1. Bring a pot of water to the boil, then lower the heat until it stops bubbling. Gently lower in the eggs, turn the heat back up and cook for 14 minutes. 0:45
  2. Move the eggs straight into a bowl of ice water and leave them until completely cold. 1:40
  3. Peel and rinse the eggs, halve them lengthwise and pop the yolks into a bowl; set the whites on a plate. 1:47
  4. Mash the yolks with a fork until they look like coarse sand, then stir in the mayonnaise, mustard, vinegar, salt and pepper until creamy. 2:24
  5. Spoon or pipe the filling back into the whites and dust each one with a little paprika. 2:59

Tip. Serves 6 at two halves each. Keeps 2 days covered in the fridge; fill the whites just before serving if making ahead. Double or triple for a party.

The method is a summary in our words — the video shows every step.

One serve gives you 1 of 6

Energy126 kcal530 kJ
Protein6.4 g13% of a day
Fibre0.1 g0% of a day
Carbohydrate0.7 g0.7 g net · 0.6 g sugars0% of a day
Fat11 g2.5 g saturated14% of a day
Sodium210 mg9% of a day

Where the energy comes from one serve

  • Net carbs 2%
  • Protein 20%
  • Fat 78%

Fits keto: 0.7 g net carbs a serve, with 78% of the energy from fat.

Vitamins & minerals % of a day, one serve · tap for more

Omega-3 High33%

0.5 g a serve, mostly from mayonnaise (93%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.

Selenium High29%

16 µg a serve, mostly from eggs (98%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.

Vitamin B12 High24%

0.6 µg a serve, mostly from eggs (96%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.

Vitamin K Source10%

12 µg a serve, mostly from mayonnaise (97%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.

Show the other 11
Vitamin A9%

79 µg a serve, mostly from eggs (95%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.

Vitamin D6%

1.1 µg a serve, mostly from eggs (98%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.

Folate6%

23 µg a serve, mostly from eggs (97%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.

Zinc5%

0.6 mg a serve, mostly from eggs (97%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.

Vitamin E5%

0.7 mg a serve, mostly from eggs (68%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.

Iron4%

0.7 mg a serve, mostly from eggs (92%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.

Vitamin B64%

0.1 mg a serve, mostly from eggs (96%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.

Calcium2%

27 mg a serve, mostly from eggs (93%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.

Potassium1%

70 mg a serve, mostly from eggs (91%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.

Magnesium1%

5.8 mg a serve, mostly from eggs (86%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.

Vitamin C0%

0 mg a serve, mostly from dijon mustard (94%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.

Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works

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Recipe and video by Downshiftology; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.