I love deviled eggs! Do you? Any time I’m at a gathering that has some, I make a beeline for them, and have to restrain myself from eating more than my fair share. 😛

I always feel like deviled eggs are such an involved and indulgent treat, but really, they’re incredibly healthy (eggs are the perfect food, and Paleo mayo adds more wonderfully healthy fat), and they’re fairly quick and easy to make. And they’re perfect for potlucks and picnics (check out this nifty deviled egg container for taking them to parties!) They’re also excellent for a quick, satisfying meal at home or on the go (store them in a cooler if they’ll be out of the fridge for more than 2 hours). If you have leftovers (I know, not likely), they’ll keep in the fridge in a well-sealed container for several days.

There’s so many different versions out there, and they’re all so good, IMO. Here we have a Paleo, low carb/Keto and Whole30-friendly version of the classic, with 9 variations to experiment with:

  1. BACON: Top your finished deviled eggs with crisp-cooked, crumbled bacon.
  2. SMOKED PAPRIKA: Add 1/4 tsp smoked paprika to the yolk mixture in place of regular paprika. Top with additional smoked paprika. (This one is my favorite!)
  3. DILL PICKLE: Use pickle juice as directed, and then add 1-2 Tbsp finely chopped dill pickle and a pinch of dill to the yolk mixture.
  4. LEMON-CHIVE: Use lemon juice in place of the pickle juice. Add 1-2 Tbsp fresh minced chives to the yolk mixture. Top each egg half with a pinch each of lemon zest, pepper, and fresh chives.
  5. CURRY: Add 1/4 – 1/2 tsp yellow curry powder to your yolk mixture, and garnish each egg-half with a pinch of curry powder.
  6. CHIPOTLE-LIME: Use lime juice in place of the pickle juice. Add 1/8-1/2 tsp chipotle powder (depending on how spicy you like them!) Top with an additional pinch of chipotle powder for garnish.
  7. CILANTRO-AVOCADO: Use 2-4 Tbsp fresh avocado (or guacamole) in place of the mayo, and add 1-2 Tbsp minced fresh cilantro to egg yolk mixture.
  8. SALT & VINEGAR: Use vinegar in place of lemon juice, and add an extra 1 tsp of vinegar to the egg yolk mixture. Top each egg-half with a pinch of sea salt.
  9. BUFFALO: Omit the mustard. Add 1-2 tsp Frank’s Buffalo Sauce (or other Paleo and Keto-friendly Buffalo sauce) to the yolk mixture along with the other ingredients.

A note about hard-boiling eggs: For hard boiled eggs that are easy to peel every time, check out this simple method from America’s Test Kitchen. It really works!

Classic Deviled Eggs (Paleo & Keto)

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Appetizer
Cuisine: American
Keyword: cleanketo, keto, low carb, paleo, whole30
Servings: 6
Calories: 112kcal


  • 6 eggs hard boiled or steamed, and peeled
  • 3 Tbsp Paleo mayo (ex. Primal Kitchen or Chosen Foods brand)
  • 2 tsp lemon juice or vinegar or pickle juice
  • 2 tsp Dijon mustard
  • sea salt to taste
  • ground black pepper to taste
  • paprika for garnish


  • Slice eggs in half lengthwise.
  • Remove yolks to a bowl and mash with a fork until fairly smooth.
  • Mix remaining ingredients into yolks.
  • Scoop yolk mixture back into the empty boiled egg whites and sprinkle each with a pinch of paprika.
  • Serve! Or, store in well-sealed container in fridge to enjoy later. 🙂


Calories: 112kcal | Carbohydrates: 1g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 167mg | Sodium: 125mg | Potassium: 66mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 243IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg