This keto egg recipe, courtesy of recipe developer Chelsea Cohen of SlimFast, proves that you don’t have to give up all your favorite Easter foods just because you’re on the keto diet.
- 12 large eggs
- 1 shallot chopped
- 1 tbsp. Dijon mustard
- 1/2 c. mayonnaise
- Juice from 1 lime
Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs.
Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute.
Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
Crack egg shells and carefully peel under cool running water. Gently dry with paper towels.
Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter.
Mash the yolks into a fine crumble using a fork. Add mayonnaise, 1 chopped shallot, mustard, salt, pepper, and the juice from 1 lime before mixing well.
Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.