Low Carb Keto Stuffed Eggs: the perfect starter with almost ZERO carbs.
These are deviled eggs with a difference. Simple to make, very tasty, full of good fats and no carbs (providing your mayonnaise is sugar free and carb free like the one I use).
It is, yet again, an old Italian recipe my mum used to make on special occasions. It is so easy that my mum let me make it all by myself (under her watchful eye) when I was a child. I don’t know why it was a ‘special occasion’ affair. But I was always jumping for joy when she asked me to make stuffed eggs. I loved them then. I still love them today.
The best thing is that I haven’t had to change a single ingredient to turn it into a keto dish.
I just have to be careful about choosing the right mayonnaise to ensure it doesn’t contain added sugar. You’re probably thinking “Why don’t you make your own?” And the answer is that my success rate with home mayo is 50% at best, so I’d rather buy it, ready for me to use. Calvé is my preferred mayo. I love that it comes in tubes so it stays fresh and lasts for ages, plus it is squeezable so you can make pretty patterns on your food! If you can find it where you are, I highly recommend it.
How to Make Low Carb Keto Stuffed Eggs
The ingredients used in this low carb dish are all readily available. I recommend that you buy tinned tuna and anchovies preserved in olive oil, even though you will be draining it and replacing it with Extra Virgin Olive Oil (because it’s better quality). Capers in white vinegar are my choice. You could use the ones preserved in salt if that is what you have, but make sure you rinse them really well, or the dish will end up way too salty.
The hardest thing to do for this recipe is peeling the hard boiled eggs! Once that’s done, you throw all the ingredients into a mini food processor, whiz for a few seconds and you’re good to go!
I would advise you not to use a blender because you will struggle to get the paste out. A mini food processor is really useful when the volume of ingredients is too low for a full-size blender.
These low carb stuffed eggs are delicious on their own, or with a salad. You could serve them with Amazing Protein Bread, or with Crackers.
Enjoy!
Low Carb Keto Stuffed Eggs
Equipment
Ingredients
- 6 eggs
- 100 g tinned tuna in oil - drained weight
- 6 anchovies
- 1 TBSP capers
- 3 TBSP sugar-free mayonnaise (U.S. option HERE) This is by far the best tasting mayo and it's virtually zero carbs!
- ½ lemon juice
- 2-3 TBSP Extra Virgin Olive Oil (U.S. option HERE)
- seasoning to taste
Instructions
- boil eggs for 10 minutes, drain and allow to cool down.
- drain the tuna, anchovies and capers and put them in a mini processor or blender.
- add lemon juice, 2 tablespoons of OIL and mayonnaise.
- whiz for a few seconds at a time until you have a paste that is quite firm (add another tablespoon of oil if too dry).
- taste and add salt and pepper if required (go easy with the salt as the anchovies will have added saltiness already).
- peel eggs and cut lengthways.
- spoon the paste onto each egg half.
- top with a caper (optional) and serve.
Notes
Nutrition
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E
Simple but oh so delicious and satisfying. Perfect for lunch or as an appetiser.
Hi. Thanks for the recipe. Can I leave the tuna out? I’m not a tuna person 😁
Best
You could, but tuna is a key ingredient, and omitting it will change the overall flavour and texture drastically. Bear in mind that once mixed with the other ingredients and blitzed to a paste, you’ll hardly be able to detect it.
Wowwww !!!! I made it today!!!!! It was excellent!!!!!