Dessert

Fully Loaded Keto Deviled Eggs Recipe

ByBen Miller October 23, 2025October 23, 2025

Introduction

These Fully Loaded Keto Deviled Eggs are a delicious and satisfying low-carb appetizer perfect for any gathering. Packed with creamy filling and topped with smoky sausage, fresh veggies, and tangy pickled onions, they offer a flavorful twist on a classic favorite.

The image shows a round white plate with small speckles, placed on a white marbled surface. On the plate are several halved boiled eggs arranged in a circle. Each egg half has a smooth, shiny white base from the egg white and is filled with an orange-yellow layer of creamy yolk mixture. On top of the yolk mix are thin slices of purple beetroot, small pieces of green pickles, red cherry tomato halves, and thin slices of white radish with pink edges. A tiny green sprig of dill is placed on some of the eggs as garnish, and a light sprinkle of black and white sesame seeds is scattered across the surface. The overall presentation looks fresh, colorful, and neatly arranged. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 large eggs (hard-boiled)
½ cup mayonnaise
¼ teaspoon kosher salt
2 tablespoons pickled onions (finely chopped)
1 tablespoon Dijon mustard
¼ teaspoon smoked paprika
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 dill
1 teaspoon Everything But The Bagel seasoning

Instructions

Step 1: To hard-boil the eggs using the stovetop method, place eggs in a pot and cover with cold water. Bring to a boil over medium-high heat, then cover and remove from heat. Let sit for 8 to 10 minutes.
Step 2: Transfer the eggs to an ice water bath and cool completely before peeling under cold running water.
Step 3: Alternatively, for the Instant Pot method, place a steamer basket in the pot and add 1 cup of water. Arrange eggs in the basket, lock the lid, and set on manual high pressure for 5 minutes. Release pressure carefully and transfer eggs to an ice bath.
Step 4: Peel the eggs and slice each in half lengthwise. Carefully remove yolks into a bowl.
Step 5: Grate the egg yolks for a fluffy texture. Stir in mayonnaise, Dijon mustard, kosher salt, smoked paprika, and finely chopped pickled onions until well combined.
Step 6: Fill the egg white halves with the yolk mixture using a piping bag or a Ziploc bag with the corner cut off.
Step 7: Pan-fry the sausage slices until slightly crispy. Let them cool, then place one slice on each filled egg half.
Step 8: Garnish each egg with thin slices of radish, cherry tomato, 1″ slices of pickled onion, one caper, and small pieces of dill.
Step 9: Sprinkle Everything But The Bagel seasoning over all eggs and serve immediately.

Tips & Variations

For a vegetarian option, substitute sausage with extra fresh or pickled vegetables like avocado or cucumber slices.
Use smoked paprika to add a subtle smoky flavor without overpowering the eggs.
Fresh dill or chives make excellent herb alternatives for garnish.

Storage

Store deviled eggs in an airtight container in the refrigerator for up to 2 days. To keep toppings fresh, consider storing garnishes separately and adding them just before serving. Reheat is not recommended; serve cold or at room temperature.