Keto Avocado Deviled Eggs with Smoked Salmon on Top
This keto-friendly brunch recipe combines avocado deviled eggs with smoked salmon for a delicious and low-carb meal that is perfect for sharing. With an elegant presentation and easy preparation, this dish is sure to impress your guests and become a new favorite in your culinary repertoire.
Allergens
Eggs, Fish (Salmon)
Ingredients
- 6 large eggs
- 1 ripe avocado
- 1/4 cup mayonnaise
- 2 tbsp Dijon mustard
- 1/2 tsp paprika
- Salt and pepper, to taste
- 2 oz smoked salmon
- Fresh dill leaves for garnish
Instructions
- Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium heat.
- Once boiling, remove the pan from the heat, cover, and let sit for 12 minutes.
- Prepare an ice bath by filling a large bowl with ice and water.
- After the eggs have cooked, immediately transfer them to the ice bath to stop the cooking process and cool them quickly.
- Once cooled, gently tap each egg on a hard surface to crack the shells, then peel off the shells.
- Cut the eggs in half lengthwise and remove the yolks into a mixing bowl. Set aside the egg whites on a serving plate.
- In the mixing bowl with the egg yolks, mash them together with the avocado, mayonnaise, Dijon mustard, paprika, salt, and pepper until smooth and creamy.
- Use a piping bag or spoon to fill each egg white with the deviled egg mixture.
- Place two pieces of smoked salmon on top of each filled egg half. Garnish with fresh dill leaves.
Chef’s Insight
To prevent the yolks from sticking together, add a few drops of white vinegar to the boiling water.
Notes
This recipe is suitable for the keto diet and gluten-free diets. Adjust seasonings to personal preference.