KETO SPICY CHIPOTLE DEVILED EGGS

KETO SPICY CHIPOTLE DEVILED EGGS
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A fun way to switch up the classic. I make these a lot and they look so pretty as an appetizer (great for Easter)!

Macros for 1: 6g Fat, 1 net carb, 3g Protein

FULL RECIPE:

Ingredients

  • 6 Hard Boiled Eggs

  • 1/4 cup Mayo

  • 2 Tbsp. Chipotle/Adobo Sauce

  • 2 Tbsp. Minced Red Onion

  • 2 Tbsp. Minced Jalapeno

  • 1/4 cup Shredded Pepper Jack Cheese

  • 1/2 tsp Salt

  • 1/2 tsp Pepper

  • Fresh cilantro and sliced jalapeno for garnish

Instructions

  1. Preheat your oven to 375 degrees F. Place a piece of parchment paper on a baking sheet.

  2. Grate about 1/4 cup of pepper jack cheese. Take a teaspoon and scoop out 12 individual piles of cheese and place each scoop onto the parchment paper. Bake till crispy about 5-7 minutes. Allow them to cool.

  3. Cut the hard boiled eggs in half. Place the yolks in a food processor.

  4. Add the mayo, adobo/chipotle sauce, salt, and pepper. Blend until light and smooth.

  5. Mince the red onion and jalapeno. Fold it into the egg yolk mixture.

  6. Place the filling in a piping bag or a plastic bag and pipe the filling into each empty egg white shell.

  7. Add a cheese crisp, a slice of jalapeno, and a sprinkle of cilantro to top it all off.

*If you plan on making these ahead of time wait to put the cheese crisps on until right before serving to prevent them from getting soggy*



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