Deviled eggs 5 ways (recipe)

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Deviled eggs 5 ways (recipe)
NameDeviled eggs 5 ways
IngredientsHard-boiled eggs Mayonnaise Stone ground mustard Salt Mayonnaise Stone ground mustard Curry powder Salt Mayonnaise Salt Mayonnaise Chipotle chile in adobo Adobo sauce Salt Mayonnaise Smoked salmon Shallot Salt Fresh dill Wasabi powder
Preptime (in hours)0.5
Totaltime (in hours)0.5
Keto friendlinessKeto friendly
Calories54.5
Fat3.9
Protein3.2
Carbohydrate1.4
Fiber0.1
Net carbohydrates1.3
Sugar0.7
Saturated fat1
Cholesterol (mg)94.2
Sodium113.4
Yield60 half eggs
Reviewaggregate


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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC


Deviled eggs 5 ways (recipe) is a keto friendly food item with net carbohydrates of about 1-2 per serving.

Did you know? - WikiMD has over 50,000 keto friendly recipes with a color coded ketometer rating scale!

Deviled eggs 5 ways (recipe)


  1. Basic: Cut 6 eggs in half. Toss egg yolks into a bowl, and mash with a fork. Stir in ingredients and then fill 12 egg whites with the egg yolk mix.
  2. Curried: Cut 6 eggs in half. Toss egg yolks into a bowl, and mash with a fork. Stir in mayo, mustard, curry powder and salt and then fill 12 egg whites with the egg yolk mix.
  3. Pickled: Cut 6 eggs in half. Toss egg yolks into a bowl, and mash with a fork. Stir in mayo, horseradish sauce and salt and then fill 12 egg whites with the egg yolk mix. Top with minced pickled onion.
  4. Fire: Cut 6 eggs in half. Toss egg yolks into a bowl, and mash with a fork. Stir in mayo, pepper, adobo sauce and salt and then fill 12 egg whites with the egg yolk mix.
  5. Salmon: Cut 6 eggs in half. Toss egg yolks into a bowl, and mash with a fork. Stir in mayo, salmon, shallot and salt and then fill 12 egg whites with the egg yolk mix. Top with dill and some wasabi powder.

    Food tags
    , Beginner Cook, Easy, From Scratch


Deviled eggs 5 ways (recipe) details

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Time:
Prep Time in Hours and Mins:30M

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Contributors: Prab R. Tumpati, MD