These easy keto deviled eggs combine the creamy, tangy flavours of spinach artichoke dip with a classic deviled egg for a delicious low-carb appetizer. Bright green from the spinach, they make a colourful addition to any party platter.
Deviled eggs are a simple, crowd-pleasing option for picnics, holidays, or casual gatherings. While plain deviled eggs are always tasty, this version swaps the usual filling for a spinach and artichoke mixture that adds texture and flavour. The spinach brings freshness and colour, while the artichokes give a pleasant bite—together they recreate the best elements of a spinach artichoke dip in bite-sized form.
Be warned: when the filling is right, deviled eggs are addictive. Plain scrambled eggs satisfy me quickly, but deviled eggs seem to tempt me endlessly—one plate can easily disappear. Fortunately, this version is so flavoursome that they’ll be the first thing to go at any buffet.
Because the filling includes chopped artichokes, it’s slightly chunky and doesn’t pipe smoothly through a narrow tip. I found it easiest to use a piping bag without a nozzle or simply spoon the filling into the egg white halves. I like to finish them with a sprinkle of grated Parmesan and a little sumac for colour and a hint of brightness. Any leftover filling also makes a tasty sandwich or spread.
WHAT ARE KETO DEVILED EGGS?
Deviled eggs start with hard-boiled eggs cut in half, yolks removed and mashed into a rich filling. The yolks are typically combined with mayonnaise and flavourings to form a creamy paste, then spooned or piped back into the egg white cavities. The classic filling includes mayonnaise, mustard and a touch of vinegar; this keto version swaps in spinach and artichoke for extra texture and flavour while keeping the carbs low.
EASY-PEEL HARD-BOILED EGGS
For easy-to-peel hard-boiled eggs, bring eggs and water to a boil and cook for about 10 minutes. Immediately transfer the eggs to an ice bath for 5 minutes to cool. Gently crack the shells by shaking the pan or rolling each egg on the counter to loosen the shell before peeling. (A small tip: if you roll eggs on the counter, pets may come begging—hard-boiled eggs are a favourite treat for many dogs.)
CAN YOU MAKE DEVILED EGGS AHEAD OF TIME
Yes. You can prepare deviled eggs up to 2 days ahead if you store the whites and yolk filling separately. Keep the yolk mixture in an airtight container and cover the surface with plastic wrap to prevent drying. Store the egg whites in another airtight container and fill or pipe the mixture into the whites just before serving for best texture and presentation.
OTHER DEVILED EGG VARIATIONS TO TRY
Lemon and caper, classic keto deviled eggs, asparagus-stuffed eggs, or lemon and chive devilled eggs are all great alternatives if you want to experiment with different flavours.
Keto Spinach Artichoke Deviled Eggs
Angela Coleby
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Ingredients
- 8 eggs, hard boiled peeled
- 4 tablespoons mayonnaise
- ¼ cup spinach, cooked
- 2 oz artichokes chopped
- ½ teaspoon Dijon mustard
- ¼ cup Parmesan cheese grated
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
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Cut the hard-boiled eggs in half lengthwise.
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Scoop the yolks into a bowl.
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Add mayonnaise, cooked spinach, chopped artichokes, Dijon mustard, garlic powder, grated Parmesan, salt and pepper. Mash and mix until the mixture becomes a spreadable paste. Adjust seasoning to taste.
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Fill the egg white cavities with the mixture. Because the filling is slightly chunky, use a piping bag without a nozzle or simply spoon the mixture into the eggs.
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Finish with a sprinkle of paprika, additional Parmesan, sumac or chopped herbs if you like, and serve.
Notes
Nutrition
The nutrition information is an estimate provided by an online calculator.