Keto Deviled Eggs

Place the eggs in a saucepan and cover them with cold water. Make sure the water level is about an inch above the eggs.

Place the saucepan on the stove over medium-high heat and bring the water to a boil.

Once the water reaches a rolling boil, turn off the heat, cover the saucepan with a lid, and let the eggs sit in the hot water for about 10-12 minutes.

While the eggs are sitting in the hot water, prepare an ice water bath in a large bowl by filling it with cold water and ice cubes.

After the eggs have sat in the hot water for the specified time, carefully transfer them to the ice water bath to cool rapidly. Let them cool for about 5 minutes.

Once the eggs are cool, gently tap them on a hard surface to crack the shells. Roll them between your hands to loosen the shells, and then peel the eggs.

Slice the peeled hard-boiled eggs in half lengthwise. Remove the yolks and place them in a mixing bowl. Set the egg whites aside.

To the egg yolks, add mayonnaise, Dijon mustard, white wine vinegar (or apple cider vinegar), salt, and black pepper. Mix well until the filling is smooth and creamy.

Taste the filling and adjust the seasoning or ingredients to your preference.

Spoon the yolk mixture into a piping bag or a resealable plastic bag with a corner snipped off for piping.

Pipe the yolk mixture back into the egg white halves, creating a decorative pattern if desired.

If desired, garnish each Keto Deviled Egg with a sprinkle of paprika and chopped fresh chives.

Chill the deviled eggs in the refrigerator for about 15-30 minutes before serving.