Level up your appetizer game with this beginner-friendly recipe that delivers a mushroom-forward spin on a classic dish in half an hour!
It seems all the cooks I know have their own recipe for deviled eggs. Some are really complicated, involving hard-to-find spices, weird ingredients, or technically challenging techniques. Furikake or salmon mousse? No thanks!
This homemade recipe for easy deviled eggs is the opposite of all that. It calls for ingredients you likely already have in your kitchen or can easily find at any grocery store. Plus, it requires no specialized knowledge or skill. The most difficult thing you’ll have to do to make this dish is hard-boil the eggs—and I’ve included some fairly foolproof directions for that step.
Plus, the whole thing comes together in half an hour flat. And the results are so flavorful! A quick sauté in butter really brings out the earthy savoriness of the mushrooms and shallot for the filling. The mayonnaise and apple cider vinegar play off each other with a balance of tangy and zesty notes, while salt and pepper ground everything in simple seasonings. Sprinkling a few chives on top makes your deviled eggs look pretty while adding a bit more savoriness.
You’ll be proud to serve this dish at any gathering, whether it’s happy hour with friends, a family potluck, or a quiet night in with your special someone.
Tips for customizing your deviled eggs
This recipe makes an excellent starting point for exploring your culinary creativity! The key to switching up the filling ingredients is to maintain a balance of fat and low-carb mix-ins. Use the proportions in the recipe as a guide as you explore various flavor combos.
Instead of mushrooms and shallots, consider crumbled sausage and cheddar cheese for a breakfast-inspired twist or crab meat and lemon juice for coastal flair. Chopped celery and a dash of hot sauce add vibrant crunch and heat, while cheddar and jalapeños create a Tex-Mex profile. You could stir pesto into the filling for herbaceous flavor, sprinkle everything bagel seasoning overtop for a deli-inspired finish, or use avocado in place of mayo and add crisp bacon bits for a rich upgrade. You could even use chicken or tuna salad as an alternative stuffing, turning the egg halves into mini protein-packed bites!
How do I store leftovers?
Arrange leftover deviled eggs in a single layer in an airtight container and store them in the fridge. They’ll keep for up to 4 days but taste best in the first 2 days. If you need to make them in advance for an event, store the egg whites and filling separately, then fill just before serving for the freshest flavors and appearance.
I strongly recommend against freezing deviled eggs. Both the whites and the filling will become watery and rubbery after thawing, which ruins their appeal.
Similar recipes to try
Hungry for more classic appetizers with a low-carb twist? Create a feast for the eyes and the taste buds in just 20 minutes with this Keto Charcuterie Board Recipe. With just 10 minutes more, you could whip up this Keto Stuffed Mushrooms Recipe that features the classic pairing of ham and cheese. Or with just a smidge more time, you could harness the flavorful power of pork rinds in this Keto Mozzarella Cheese Sticks Recipe.
Easy Keto Deviled Eggs–Homemade Recipe
Ingredients
- 6 eggs
- 1/2 tablespoon butter or olive oil
- 1/2 large shallot finely chopped
- 4 ounces white or baby bella mushrooms finely chopped
- 2 tablespoons mayonnaise
- 1 teaspoon apple cider vinegar
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon chives finely chopped
Instructions
- Place the eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Bring the water to a rolling boil over high heat. As soon as the water boils, cover the pot, turn off the heat, and let the eggs sit for 12–13 minutes.
- While the eggs cook, melt the butter in a skillet over medium heat. Add the finely chopped shallots and mushrooms. Cook, stirring occasionally, until the mushrooms are browned and tender, and any moisture has evaporated, about 7–8 minutes. Remove from heat and let cool.
- When the eggs are done, drain them and transfer immediately to an ice bath or run under cold water until cool to the touch. Gently tap and peel the eggs.
- Slice the eggs in half lengthwise. Remove the yolks and place them in a bowl. Arrange the egg white halves on a serving plate, hollow side up.
- To the bowl with the yolks, add the mayonnaise, apple cider vinegar, salt, and pepper. Mash and mix with a fork until smooth. Stir in the cooled mushroom and shallot mixture until well combined.
- Spoon or pipe the filling evenly into the egg white halves. Sprinkle with chopped chives to garnish and serve immediately.
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