Deviled eggs are a classic appetizer, and they are so easy to make. This version is keto, paleo, Whole30, gluten-free and dairy-free.
Deviled eggs are so versatile. When I make them, I like to create several variations at one time. This simple recipe is a perfect base for all kinds of different flavors. Today I used bacon and chives, roasted red peppers and olives, and every combination in between. The results were pretty and tasty.
The toppings are the star of this recipe. Bacon and eggs are a natural combination. And I love the brininess of the olives with the little bit of sweetness from the roasted red peppers. Different herbs and pickled vegetables would work well with the eggs too. You can always change up the toppings with your favorite flavors, but it's hard to beat bacon and chives.
You may notice that there is no mayonnaise in this recipe. I didn't have enough oil to make a batch of homemade paleo mayo, so I just used a little bit of everything that goes in mayonnaise — mustard, lemon juice, olive oil, and salt. I also added a little bit of garlic infused olive oil, but a little herb-flavored olive oil would be good as well. The whole grain mustard adds a nice tanginess and a little bit of crunch. If you have some good quality mayo on hand, you can always make your deviled eggs the traditional way and add the toppings.
Since I usually keep hard-boiled eggs in the fridge (they're so easy to make in the Instant Pot), these devils come together in just a few minutes. Perfect when you need a low-carb, keto or Whole30 friendly snack.
This easy no mayo deviled egg recipe is also perfect to throw together for a simple appetizer. The toppings are limited only by your imagination.
More easy egg recipes
- Sausage and Butternut Squash Frittata
- Bacon & Olive Quiche Recipe (Keto and Paleo)
- Easy Mushroom Sausage Frittata Recipe
What's your favorite topping for deviled eggs? Share in the comments below!