Best Deviled Eggs | Keto & Low Carb Stuffed Eggs Recipe | Easter Easy Crowd Pleaser Appetizer

Deviled eggs are a classic recipe perfect for the holidays, parties and other gatherings.
I used 6 hard boiled eggs (12 min).
Slice your eggs in half lengthwise, scoop out the yolk to a small bowl and smash it with a fork.
I added 100 grams of cream cheese and 30 grams of olive paste.
It contains black olives, capers and anchovies, I always find it in stores during Christmas time.
Add 2 tablespoons of mayonnaise and mix until everything becomes creamy.
For a bit of heat, I added a teaspoon of my sugar-free chili jam, the recipe is in the link.
You can also use chili flakes.
Fill the egg white halves with yolk paste.
As you can see, I like to overstuff my eggs, the filling is sufficient and too delicious.
I decorated with salmon roe, they match the filling perfectly and look very festive.
Use some dill or rosemary for a touch of green and good appetite!
Ingredients
6 hard boiled eggs (12 min)
100 grams of cream cheese
30 grams of olive paste
2 tablespoons of mayonnaise
1 teaspoon sugar-free chili jam/ chili flakes
salmon roe and dill/rosemary for decoration

[@user-lj3zs1qx5u]

🤤

[@Turquoise_Cooking]

❤️

[@user-tr5id4jn3v]

Yummy 😊

[@Turquoise_Cooking]

Yes, they are 😀

[@rz2725]

How do you store them for a few days?

[@Turquoise_Cooking]

Hello, I would keep them in the refrigerator for a maximum of 48 hours, and add the salmon roe only before serving.