These FULLY LOADED KETO DEVILED EGGS are the perfect twist on the classic deviled eggs. The perfect bite of savory, pickled, sweet and smokey.
Place your eggs in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from the heat and set aside 8 to 10 minutes. Drain, cool in ice water and peel.
Transfer hard-boiled eggs to a bowl of ice water with a slotted spoon and let cool.
Drain the ice water. One at a time, crack the bottom, wider end of each egg against the bowl, then hold the egg under cold running water and peel.
Plug in your Instant Pot. Place stainless steel strainer/steamer basket in the Instant Pot stainless steel bowl (this comes with the Instant Pot). Pour 1 cup of water into the Instant Pot bowl. Place eggs on the stainless steel strainer/steamer basket.Put the Instant Pot lid on and secure it by locking it in the closed position.
The Instant Pot should be on, press MANUAL button. Press the minus button until you reach 6 minutes on the display and set on High Pressure. Make sure the vent on the top of the lid is in the closed position. Walk away from the Instant Pot and let it do it's work. Don't worry, it will start - it doesn't start immediately. takes about 4-5 minutes to get to pressure.
While the eggs are cooking, get a large bowl ready with ice cold water (for an ice bath). Prep the deviled eggs garnish ingredients [See instructions below].
When it's done, use an oven mitt turn the vent valve to release the steam. Wait until all of the steam/pressure has escaped to remove the lid. Immediately place eggs into an ice bath. Allow eggs to soak and cool for a minute or two to stop the cooking process.
Peel eggs and carefully slice in half. I like to hit the eggs a few times and then use my palm to roll the shell in the middle for easy peeling.
In a medium size mixing bowl, grate your egg yolk on the finest cheese grater section - this makes for the fluffiest and non clumpy texture. Add in the mayo, salt, smoked paprika, mustard and finely chopped pickled onions. Stir to combine.
Use a piping bag or makeshift piping bag from a ziplock with one corner cut off to fill the egg white halves until you have used up all of the egg yolk mixture.
Cut up one cooked sausage into 12 thin slices, then cut in half and sauté until a bit crispy on both sides. Let cool. Add one slice per deviled egg. If vegetarian, you can add some smoked salmon or add extra veggies.
Cut 2 fresh radishes in half, then thinly slice for garnish. Add a few slices next to the sausage. Cut pickled onions into 1" pieces. Cut the tomatoes into thin slices. Arrange on the eggs on top along with one caper.
Add in small pieces of dill of your favorite herbs. Sprinkle all the eggs with everything but the bagel seasoning. Enjoy!
If you make these ahead, DON'T :
You can make the filling head of time. Make sure to wipe the inside of the egg white shell part.