Farmhouse Deviled Eggs are classic hard-boiled eggs with the yolks removed and mixed into a rich and creamy filling with a secret ingredient.
Jumbo eggs have a generous keto or low-carb filling packed with mustard, mayo, cream cheese and sprinkled with paprika. Deviled eggs or stuffed eggs can be filled with any combination of flavors to make a great appetizer.
Keto Deviled Eggs with Cream Cheese
Hard-boiled eggs create a blank canvas that easily takes on a wide variety of flavors. This basic farmhouse deviled egg recipe is easy to make, low-carb or keto, and can be made a couple of days ahead of time.
Cream cheese is the surprise ingredient in the basic deviled egg filling that adds so much flavor! I love watching deviled egg lovers try these eggs and try to guess what the slightly different flavor is! They enjoy the eggs and always keep taking more bites, but can’t quite put their finger on what’s different.
A keto filling with three simple ingredients and egg yolks is mixed together and generously stuffed into the egg whites. A dusting of smoked paprika or freshly ground pepper adds so much flavor to each bite.
There are a list of ideas below on how to add an ingredient with a crunch to add more texture to this simple deviled egg recipe.
For notes on using the electric pressure cooker check out our article on Instant Pot Hard-Boiled Eggs.
How to Hard-Boil Eggs on the Stove
Fill a stock pot with enough water to cover however many eggs you plan to boil. Bring water to a boil.
Use a handheld strainer or spider to gently set eggs down in the pot and roll out. Turn heat to medium and set time for 16 minutes for jumbo eggs, 15 minutes for large eggs and 14 minutes for medium eggs.
When the timer goes off pick up one egg using the strainer and run cold water over it to cool. If you can feel the egg jiggling around as you shake it the eggs will need at least two more minutes. If no jiggle is detected use this as a test egg.
Crack the shell of the test egg and peel under gently running cool water. Slice the egg in half and look at the yolk.
When the yolk is cooked it will be easy to slice. If the yolk gums up on the knife add a couple more minutes depending on the level of gumminess. If there is a green ring around the yolk the egg is overcooked and will not yield best results.
Once eggs are simmered long enough to become hard boiled eggs drain as much excess water as possible. It’s okay to be a little rough at this point to help eggs begin to crack, but keep eggs in the pot. I typically shake the pot a bit until some cracks are visible.
Then place cooked eggs in ice water and peel immediately under a slow stream of running water.
How Long to Cook Hard-Boiled Eggs on the Stove?
Jumbo eggs cook on medium in 15 – 17 minutes. Large eggs cook on medium heat in 13 – 15 minutes. Medium sized eggs cook on medium heat in 11 – 14 minutes.
Does the Temperature of the Eggs Matter?
Putting cold or room temperature eggs into boiling water does not matter. Any temperature of egg can crack and leak a bit in boiling water.
A couple of eggs will likely crack in each batch, it’s just part of hard boiling eggs.
How to Put Eggs in Boiling Water
I like to use a fine mesh metal strainer with a long handle that allows me to gently lower the eggs into simmering water. Once the eggs are submerged gently tip the strainer to the side so the eggs roll out of the strainer and onto the bottom of the pot.
How to Know When Eggs are Hard Boiled
There really is no way to know by looking at a hard-boiled egg with the shell on if it is done. Always plan to have a test egg or two.
Do a couple of trials using your equipment. Different ranges, gas and electric and different pots heat differently. After testing a couple dozen eggs with your equipment determine the exact cooking time and temperature and note that for the future.
My friend with a gas range makes jumbo eggs in 15 minutes very consistently and my electric range consistently takes 17 minutes.
What to Do if the Egg White Oozes Out the Side?
It is not uncommon for eggs to ooze a little bit out the side when hitting hot water or a hard surface. Try to be gentle, but know that one or two in a dozen are likely to crack.
The egg white oozing out is not a problem if the egg continues to fully cook along with the other eggs. Occasionally the misshapen piece of egg white can be removed and deviled eggs can be made. Other times these eggs are eaten as a hard-boiled egg or chopped up and added to a salad or sandwich.
What is the Best Color and Texture for Deviled Eggs?
A bright yellow or golden yolk is the best color of hard boiled egg to use in deviled eggs.
The texture of egg whites for deviled eggs is firm but tender and the texture of the yolks is firm and easy to slice without the yolk caking up.
The yolk on the left is a bit undercooked and the one on the right is perfectly cooked.
Should Eggs with a Green Ring Around the Yolk be Used?
If the eggs continue to cook a green ring will form around the yolk and an unpleasant odor will develop. The proteins in the egg have overcooked and I would recommend discarding the boiled eggs at this point and boiling a new batch.
Note the cooking times and conditions and decrease cooking time in the future and be sure to do a test egg earlier in the cooking process.
What Are The Ingredients For Basic Deviled Eggs:
- Hard-boiled eggs
- Cream cheese
- Smoked paprika
What Can Be Mixed in Stuffed Eggs?
- Chopped celery
- Chopped pickles
- Pickled jalapenos
- Chopped olives
- Hot sauce
- Buffalo sauce
- Ranch dressing
- Greek yogurt or miracle whip in place of mayo
- Chopped and seeded cherry tomatoes
What Can Eggs Be Garnished With?
- Bacon bits
- Chopped pickles
- Olives on a toothpick
- Blue cheese crumbles
- Feta cheese crumbles
- Paprika or smoked paprika
- Cajun seasoning
- Freshly ground black pepper
- Toasted bread crumbs
- Thin half-circle slices of celery
- Dill seasoning
How to Make Farmhouse Deviled Eggs
Hard-boil eggs until a test egg comes out to the desired doneness with a bright yellow yolk.
Peel eggs under running water to help remove shell. Use a dish towel or papers towels to absorb excess water. Then place dry eggs in a self sealing bag with paper towels. Allow to rest in bag surrounded by paper towels for 1 to 2 days changes towels once or twice a day to continue absorbing excess moisture.
Slice all eggs in half and remove the yolks.
Using an immersion blender blend softened cream cheese, mustard and mayo very well. Add egg yolks and press with a fork to begin to blend. Then use immersion blender to finish blending. Mixture should be very smooth without any lumps.
Arrange empty egg whites on a tray or in a container.
Cut about 1/2″ off the corner of a quart or sandwich sized self sealing bag. Hold bag in one hand and spoon filling into bag with the cut corner at the bottom.
Continue holding bag in one hand and fill each egg.
Sprinkle with paprika or smoked paprika. Enjoy or store covered in an airtight container in the refrigerator for up to 3 to 5 days.
More Easy Appetizer Recipes:
- Cold Crab Dip is cool and creamy with a layer of red chili sauce on a cream cheese mixture.
- Spicy Deviled Eggs – Another basic recipe from a friend with a spicy twist.
- Salami Roll-Ups have a wonderful taste and only a few simple ingredients to be a great keto appetizer.
- Loaded French Fries are the ultimate restaurant appetizer that can be easily made at home in the air fryer.
Farmhouse Deviled Eggs
- 12 jumbo eggs
- 1/4 cup mayonnaise
- 2 tablespoons mustard
- 4 ounces cream cheese softened
- 1/4 teaspoon smoked paprika
- Hard boil eggs and peel immediately. Place in a self-sealing bag surrounded by paper towels that are changed a couple times to absorb extra moisture. Store in refrigerator for up to 3 days.
- Cut eggs in half and remove yolks. Arrange egg whites on a tray to fill.
- Using an immersion blender mix mustard, mayo and cream cheese together very well.
- Add egg yolks to mixture and cream well until smooth and all lumps are gone.
- Using a bag fill eggs generously. Sprinkle with paprika and serve or refrigerate.
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