These Keto Buffalo Deviled Eggs are perfect for keto, paleo, Whole30, and nut-free diets! This simple recipe requires just 10 minutes to prepare and are full of delicious buffalo flavor. If you are looking for an easy appetizer to bring to a family gathering, tailgate party, or Easter lunch, you will love this simple low carb recipe!
Be sure to read through this post for answers to frequently asked questions about this recipe before moving on to the recipe card and making these deviled eggs. You will also find helpful step-by-step photos within the blog post (above the recipe card).
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Easy keto nut-free deviled eggs
For anyone who loves buffalo wings, you’re going to want to add this amazing deviled eggs recipe to your weekly meal plan! It’s quick, easy, and only requires 10 minutes of prep time!
This deviled egg recipe requires the following ingredients:
- Eggs
This recipe would be a great option to prepare for your next holiday party! I also love to keep some in the refrigerator for a quick grab-and-go midday snack.
Frequently asked questions
When making your deviled eggs, there are a few tips that will make the process smoother and more effective. Use these tricks when it comes to peeling your eggs and adding the yolk fillings to the egg whites!
What kitchen tools are needed to make this recipe?
- Mixing bowl,
- Electric mixer, and
How can I effectively peel the eggs?
To ensure that the eggs peel properly, I highly suggest transferring the eggs into an ice bath immediately after boiling, which is described in the recipe instructions below. This helps the egg whites cool away from the shell, making the peeling process much easier.
I’ve also found that peeling the egg from the thin film layer directly below the shell results in a perfect peel!
How do I fill the eggs with the yolk filling?
To pipe the buffalo-spiced yolk mixture into the eggs, I recommend using a piping bag.
You can purchase a piping bag on Amazon or at your local grocery store, or you can make your own by cutting a corner off of a plastic baggie.
Alternatively, if you do not have or wish to buy a piping bag, you can simply dollop the filling mixture into the cooked egg whites.
Are there ingredient substitutions?
Yes, there are a few substitutions you can do for the ingredients in this recipe:
- Mayonnaise: You can substitute in sour cream for mayonnaise at a 1:1 ratio. Note, however, this substitution will yield this recipe to no longer be dairy-free, paleo-compliant, or Whole30-compliant. This substitution will also result in different nutrition values than those listed in the nutrition label.
- Frank’s RedHot Hot Sauce: You can substitute in a different brand of hot sauce, just be sure to review the ingredients. You can also choose to use Frank’s RedHot Buffalo Sauce, but note that this product contains ingredients that are not paleo- or Whole30-friendly.
- Dijon Mustard: Substitute in traditional yellow mustard at a 1:1 ratio or you can altogether omit this ingredient.
What are some garnish ideas?
- Paprika
- Thinly sliced green onion
- Hot sauce drizzle
- Finely chopped celery
- Carrot slivers
- Finely chopped cherry tomatoes
- Blue cheese crumbles
- Bacon crumbles
- Finely shredded cheddar cheese
And here’s a great party idea: Prepare all of the toppings in separate small bowls for a customizable buffalo deviled egg bar!
How many grams of net carbs per serving?
Each deviled egg (one serving) contains just 0.9 grams of net carbs and the recipe will yield 24 servings.
How should the prepared deviled eggs be stored?
These should be stored in an airtight container in the refrigerator and eaten within 2-3 days.
How to make keto buffalo deviled eggs
To a saucepan, add eggs and cover with cold water. Over medium-high heat, bring water to a rolling boil. Reduce heat to the medium low, cover pot with lid, and boil eggs for 10 minutes.
Meanwhile, in a large bowl, prepare an ice bath by cover 10-15 ice cubes with cold water.
Remove pot of eggs from heat and carefully drain water from the pot and immediately transfer eggs to ice bath. Allow eggs to cool in ice bath for 10 minutes.
Meanwhile, in a medium-sized mixing bowl, using an electric mixer, mix together mayonnaise, hot sauce, mustard, and spices until well-combined. Set aside.
After eggs have cooled, peel shells away from eggs and slice eggs in half lengthwise. Remove yolks from whites and transfer yolks to bowl of mixed mayonnaise, hot sauce, mustard, and spices.
Using an electric mixer, mix together ingredients until fully incorporated and smooth.
Transfer yolk mixture to piping bag and pipe into cooked egg whites. (Alternatively, if you do not have a piping bag, spoon dollop of mixture into cooked egg whites.)
Top deviled eggs with desired garnishes and serve immediately.
Diets in compliance with keto buffalo deviled eggs
This recipe is compliant with a variety of popular diets:
- Keto and Low-Carb: This appetizer is low in carbs and is keto-friendly. Each serving (one deviled egg) contains 0.9 grams of net carbs.
- Paleo and Whole30: This recipe adheres to paleo and Whole30 diet guidelines.
- Grain-Free and Gluten-Free: Neither grain nor gluten products are not included in this recipe.
- Nut-Free: This buffalo deviled eggs recipe does not contain any nut ingredients.
- Dairy-Free: These deviled eggs do not include any dairy products.
- Coconut-Free: This keto deviled eggs recipe does not contain coconut.
- Vegetarian: This recipe is vegetarian-friendly.
- Sugar-Free: This recipe does not contain any added sugar.
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Buffalo Deviled Eggs
Ingredients
- 12 eggs
- 1/4 cup + 3 tbsp, 105g mayonnaise
- 2 tbsp 30mL Frank’s RedHot hot sauce
- 2 tsp 10g dijon mustard
- 2 tsp garlic powder
- 1 1/4 tsp paprika
- 1 3/4 tsp ground mustard
- 1/2 tsp ground cayenne pepper
- 1/2 tsp salt
- 1/4 tsp chili powder
- 1/4 tsp ground cumin
- 1/4 tsp onion powder
- 1/8 tsp pepper
Materials
- Electric mixer
- Piping bag
Instructions
- To a saucepan, add eggs and cover with cold water. Over medium-high heat, bring water to a rolling boil. Reduce heat to the medium low, cover pot with lid, and boil eggs for 10 minutes.
- Meanwhile, in a large bowl, prepare an ice bath by cover 10-15 ice cubes with cold water.
- Remove pot of eggs from heat and carefully drain water from the pot and immediately transfer eggs to ice bath. Allow eggs to cool in ice bath for 10 minutes.
- Meanwhile, in a medium-sized mixing bowl, using an electric mixer, mix together mayonnaise, hot sauce, mustard, and spices until well-combined. Set aside.
- After eggs have cooled, peel shells away from eggs and slice eggs in half lengthwise. Remove yolks from whites and transfer yolks to bowl of mixed mayonnaise, hot sauce, mustard, and spices. Using an electric mixer, mix together ingredients until fully incorporated and smooth.
- Transfer yolk mixture to piping bag and pipe into cooked egg whites. (Alternatively, if you do not have a piping bag, spoon dollop of mixture into cooked egg whites.) Top deviled eggs with desired garnishes and serve immediately.
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