Here's a healthy recipe for classic deviled eggs that you can make again and again. Bonus: these deviled eggs deliver the majority of their calories coming via fat, which also makes them keto-friendly.
We dress these eggs up with simple and healthy mix-ins and toppings: Canola mayo lends creaminess without the fat, tangy apple cider vinegar sneaks in extra nutrients, and smoky-sweet paprika ties the flavors together. Fresh herbs like chives or parsley would also be a nice touch. To make these deviled eggs ahead of time, prep the yolk mixture and store it in the piping bag a day ahead and then fill your eggs right before serving.
How to Make It
Fill a medium saucepan with 1-inch of water; fit with a steamer basket and bring to a boil over high heat. Add eggs, cover, and steam until hard-cooked, about 13 minutes. Transfer eggs to an ice bath and let sit until chilled, about 6 minutes. Peel. Discard shells.
Halve eggs. Scoop yolks into a medium bowl. Add mayo, mustard, vinegar, salt, and pepper; mix until smooth. Scoop mixture into a zip-top bag and cut off corner. Pipe yolk mixture evenly between whites. Sprinkle evenly with paprika. Serve immediately.