Get ready to elevate your appetizer game with our Sweet & Savory Keto Deviled Egg Dip. This unique twist on the classic deviled eggs takes the flavors to a whole new level, combining the perfect balance of sweetness and savory goodness.

Say goodbye to boring traditional dips and say hello to a tantalizing blend of creamy textures and delightful flavors. This keto-friendly dip features all the familiar ingredients of deviled eggs, but with a creative twist that will leave your taste buds begging for more.

Whether you’re hosting a gathering, attending a potluck, or simply craving a satisfying snack, this Sweet & Savory Keto Deviled Egg Dip is a winner. It’s quick and easy to prepare, allowing you more time to enjoy the company of your guests or indulge in this delectable creation.

Say hello to a dip that’s low in carbs but high in flavor. With its perfect balance of sweetness and savory notes, it’s a guaranteed crowd-pleaser that will make you the star of any culinary occasion. So, gather your ingredients, grab your favorite keto-friendly dippers, and get ready to savor every spoonful of this delectable Sweet & Savory Keto Deviled Egg Dip. Your taste buds will thank you!

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Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes

Servings 8 people





  • 12 eggs
  • ½ cup mayonnaise full fat and organic
  • 4 ounces cream cheese full fat
  • 2 tablespoon stone ground mustard
  • 1 tablespoons white wine vinegar
  • 1 tablespoon red hot sauce optional
  • 1 teaspoon chives chopped


  • ¼ teaspoon paprika or cayenne pepper
  • 1 teaspoon chives chopped




  1. If you have leftover boiled eggs, peel them and separate the egg whites from the egg yolks.
  2. If you need to boil your eggs, place them in a saucepan and cover with water.
    Bring to a boil, boil for 2-3 minutes, after which remove saucepan from heat and let eggs cook in the hot water, using the residual heat for about 10-12 minutes.
  3. Pour off hot water and place eggs in a bowl full of ice water to cool.
  4. Another method would be to boil the eggs for 7 minutes, after that place them under cold water to cool.
  5. Peel and separate the eggs, add the egg yolks to a food processor.
  6. Add the egg whites to a medium bowl. Add about ½ of the egg whites to the food processor, and finely chop the remaining egg whites and set aside back in the bowl.
  7. Add mayonnaise, mustard, white wine vinegar, cream cheese and hot sauce to the food processor. Process until smooth and creamy.
  8. Transfer mixture to the bowl with the chopped egg whites. Season with salt and pepper, add chopped chives and gently stir everything together.
  9. Transfer to a dip serving bowl, sprinkle with paprika or if you prefer something more spicy you can use cayenne pepper.
  10. Garnish with chopped chives and serve immediately.
  11. If you want to serve the dip later, store it in an airtight container in the fridge or place in a serving dip bowl and cover with plastic wrap.
  12. Garnish with paprika and chives right before serving.
  13. Enjoy!
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Calories: 241

Fat: 21g

Protein: 9g

Net Carbs: 1g



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