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Keto Deviled Eggs Made with Mock Miracle Whip Recipe

Keto Eggs with Mock Miracle Whip

“Keto deviled eggs”: I enjoy deviled eggs. A lot. I like plain boiled eggs, too, but there is something “picnic-y” about having a couple of deviled halves (or more!) in your lunch bag or as a quick snack.

Keto Eggs with Mock Miracle Whip
Platter of deviled egg halves made with mock Miracle Whip

I’ve been on lo-carb in the past and my body likes it. I heard about the keto eating plan a several months ago and have been working on intermittent fasting, eating 6-7 cups of veggies and salads a day, plus keeping my insulin levels low and at the normal range. (See this post on the Keto Connect Website if you want to learn more about Keto)

Miracle Whip is one of my favorite condiments, but it is definitely off the keto-friendly food list. I searched through my Evernote files and found my “Mock Miracle Whip” recipe file I had saved from Diablo Deb’s blog site (www.carbsensations.com) years ago. It is really good! I substituted a few ingredients because I didn’t have them but it worked out great! My husband says he can’t tell I used the mock condiment, and he is hard to fool.

MOCK MIRACLE WHIP (Original Recipe by Diablo Deb)


1 cup mayonnaise
2 – 3 tablespoons artificial sweetener (I used Stevia)
1 tablespoon lemon juice (I used lime juice)
2 tablespoons white wine vinegar (I used plain white vinegar)
1/2 tsp. garlic powder
1/2 tsp. dry mustard powder
1/4 tsp. paprika

In a medium bowl, combine all ingredients and mix well. Store in airtight container in refrigerator until ready to use. (SJ Note: This makes a cup so it lasts awhile!)

Yields 8 Servings
Serving Size = 2 tablespoons
Total Net Carbs. <1/4 grams per serving
Compare:  Kraft Miracle Whip is at net 4 grams for 2 tablespoons – that’s 8 times higher.


Boiling eggs is tricky, believe it or not, and there are lots of opinions on how it is done. My brother, Chip, has one of those finangled egg poachers that do the guesswork for you. I tend to rely on my trusty old covered boiler and use the cold water method:

Choose however many eggs you want to cook and remember you will be getting two halves from each egg so don’t go wild. I sometimes make a dozen at the time but usually eight is my magic number. Put the eggs in cold water and fill up the pan just until they are covered. Try not to bang them about and crack them or you might have some whites boiling out of the shell.

Put the pot on the burner and turn it to high. The trick is to roll them gently every 30 seconds or so while they are heating up and the white sets around the yolk. This will make your deviled eggs really proportional and easy to fill. Once the eggs begin to boil, turn off the stove, cover the pot, and take the pot off the eye if you are using an electric stove.

Set a timer for 20 minutes and…violå! The eggs are done! Run cold water over them to stop them from cooking any longer (which keeps the yolks from having that green surface when you peel them). After they are cool, peel and fill them. Using eggs that are a week old or so helps with the peeling part. Fresh eggs have less air under the shell.

Cut the eggs in half and place the whites on a platter. Put the yolks in a bowl so you can mash them up. If you have a Magic Bullet or a small blender, those work good, too. A fork will even work in a pinch (can you say minimalism?).

What I usually do is put about 2 tsp of Mock Miracle Whip for each egg yolk, a little dry mustard, pepper, salt, cayenne, and mash it all together. If I have some cooked bacon, I will even crumble some of that in before spooning the mixture into each egg white center. This isn’t rocket science…I just try to fill them somewhat evenly.

I am sure you will have some great ideas for filling your deviled eggs. Enjoy!