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Deviled Eggs with Olive

Serves 12

What’s easier than a deviled egg to pop in your mouth anytime that you need a  bite bursting with savory flavor? We like to keep these in the fridge throughout the week for times that we need a bit of protein and fat. They’re also good added to salads!

Prep Time: 10 minutes
Cooking Time: 15 minutes if hard-boiling eggs

6 large eggs, hard-boiled
1 teaspoon sea salt
½ teaspoon black pepper
1 tablespoon mayonnaise
1 tablespoon yellow mustard
1 whole scallion, minced
5 kalamata olives, pitted & chopped
1 teaspoon smoked paprika


Hard-boil eggs by placing eggs in a pot of cold water. Bring to a boil and once boiling, remove from the heat and cover with a lid. Allow eggs to rest in the hot water for 15 minutes, then run under cold water and cool before peeling.

Alternatively, hard-boil eggs in your Instant Pot Pressure Cooker by placing on the steam basket with 1 cup of water. Secure lid and cook on Manual, Low Pressure with the steam valve sealed, for 7 minutes, releasing the steam valve when the timer has reached “0” minutes. Run under cold water and allow to cool before peeling.

Peel hard-boiled eggs and slice each egg in half.

Remove the hard yolks from each egg half and add to a mixing bowl.

Add sea salt, black pepper, mayonnaise and yellow mustard to the yolks and mash up with a fork.

Scoop yolk mixture into each egg half, garnishing with a sprinkle of smoked paprika, minced scallion and chopped Kalamata olives.


Calories: 48
Carbs: 1
Net Carbs: 1
Protein: 3
Fat: 4