Deviled Egg Dip {Keto}

5 from 1 vote

Deviled Egg Dip {Keto}

I love deviled eggs but rarely feel motivated to go through the process of having to scoop the yolk mixture into each egg white. This recipe makes deviled egg-eating easy and quick! It also replaces mayonnaise, which is found in most deviled egg recipes, with plain yogurt and olive oil.

Prep Time5 mins

Cook Time5 mins

Total Time10 mins

Course: Add-In, Side Dish, Snack, Topping

Cuisine: American, Mexican

Keyword: egg

Servings: servings

Calories: 55kcal

Equipment

Measuring cups
Measuring spoons
Food processor
Spatula

Ingredients

6 eggs hard boiled
3 tbsp Koops' Arizona Heat Mustard If you do not have Koops', any mustard will do.
1/4 cup plain yogurt Make this recipe Paleo and Whole30 by omitting the yogurt.
1 tbsp olive oil Add more olive oil to keep Deviled Egg Dip creamy.
1 tsp garlic powder
1/2 tsp salt Add more to taste
1/2 tsp pepper more to taste
paprika optional
pickled onions optional

Instructions

Put all ingredients into a food processor except for the paprika and pickled onions.
Blend until you reach your desired consistency.
Scoop into a bowl for serving.
Sprinkle with paprika and top with pickled onions
Serve on BurgerFit burgers, crackers, or both!

Notes

Our favorite BurgerFit burgers with this recipe:

Nutrition