Keto Polish Snack: Smoky Paprika Deviled Eggs with Garlic-Herb Sausage Bites

Allergens

Contains no common allergens unless specified.

Ingredients

• 8 large eggs
• 4 oz garlic
• herb sausage, casing removed (use a Keto
• friendly brand)
• 4 tbsp mayonnaise
• 2 tsp smoked paprika
• 1 tsp Dijon mustard
• Salt and black pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Boil the eggs: Place the eggs in a saucepan and cover with water. Bring the water to a boil, then reduce heat to medium high and cook for 10 minutes. Drain and rinse with cold water until cool enough to handle. Peel the eggs.
2. Slice the peeled eggs in half and remove yolks into a mixing bowl. Arrange egg whites on a serving plate, with one side facing up.
3. Make the deviled egg filling: Add mayonnaise, smoked paprika, Dijon mustard, salt, and black pepper to the bowl of egg yolks. Mix until smooth and well combined. Spoon or pipe the mixture back into the hollowed egg whites.
4. Shape sausage bites: Roll the garlic herb sausage into small bite sized pieces. You can use a fork or your hands, making sure to squeeze out any air bubbles for a smooth texture. Place sausage bites around the deviled eggs on the serving plate.
5. Garnish with fresh parsley and serve immediately.

Chef’s Insight

Smoked paprika adds depth and richness to the deviled egg filling, while the garlic-herb sausage enhances the overall flavor profile.

Notes

This recipe is designed for a Keto diet, which emphasizes low carb and high-fat ingredients. Adjustments can be made to accommodate other diets or preferences.