Keto Dill Stuffed Eggs Recipe With Avocado Mayonnaise

Keto Dill Stuffed Eggs Recipe With Avocado Mayonnaise

A twist on the classic Deviled Egg Recipe with dill & avo-mayo that is Gluten-Free, Paleo, Whole30, & Ketogenic. 

The perfect party canape or lunchbox classic, stuffed eggs are the ideal and easy recipe that is also a real crowd pleaser and packed with healthy fats from the avocado oil mayonnaise. 

Can I make this recipe with other mayonnaise?

Of course, you can use this recipe with any mayonnaise of your choice. However, be sure to use a mayonnaise without added sugar, seed or vegetable oils such as rapeseed or sunflower oil. We only use 100% avocado oil in our Hunter & Gather mayonnaise and absolutely no refined sugars or artificial preservatives. 

You can also tweak this recipe by removing the Dill and opting for our spicy chipotle and lime mayo or even our garlic mayonnaise instead. 

If you are unsure why we recommend avoiding seed or vegetable oils - check out our article here

What eggs would you recommend using?

We are big fans of St Ewe Eggs here at Hunter & Gather and we only use their Free Range Liquid Eggs in our egg-based Avocado Mayo's. They are Free-Range British Eggs from the St Ewe Farms in Cornwall. To find out more about our collaboration with St Ewe, check this post out here

 

Stuffed Eggs with mayo and Dill

Keto & Paleo Stuffed Eggs with Dill & Avocado Oil Mayonnaise
Makes 24 half eggs
Gluten-Free, Dairy-Free, Refined Sugar-Free, Keto and Paleo

 

Nutritional Info (per serving - 4 half eggs):

Calories: 312

Fat: 26.5g

Of which saturates: 6.3g

Carbohydrates: 1.6g

Of which sugars: 1.4g

Protein: 15.4g

What You Need (Ingredients):

  • 12 hard-boiled eggs
  • 75 grams or 1/3 cup Hunter and Gather Avocado Oil Mayonnaise
  • 1 tsp mustard, dijon or whole grain (check gluten, sugar, & seed oil-free)
  • 1 tsp Apple Cider Vinegar
  • 1 tsp pink Himalayan salt
  • Sprigs of fresh dill 

What You Do (Method):

  1. Cut each of the hard-boiled eggs in half. Scoop out the yolk + add it to a bowl.
  2. In the bowl with the yolks, add the other ingredients. Mix and mash together with a fork or whisk until combined + creamy.
  3. Using either a spoon or a piping bag, fill the egg white with the yolk mixture.
  4. Top each egg half with a piece of fresh dill.
  5. Serve immediately or keep in the fridge for 3-4 days!

 

Bowl mixture for stuffed eggs

 

 

All information provided on our website and within our articles is simply information, opinion, anecdotal thoughts and experiences to provide you with the tools to thrive.

It is not intended to treat or diagnose symptoms and is definitely not intended to be misconstrued for medical advice. We always advise you seek the advice of a trained professional when implementing any changes to your lifestyle and dietary habits.

We do however recommend seeking the services of a trained professional who questions the conventional wisdom to enable you to become the best version of yourself.


1 comment


  • Ann Richards

    These sound lush. I am a very plain eater but fond of eggs


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Stuffed Eggs with mayo and Dill

Keto & Paleo Stuffed Eggs with Dill & Avocado Oil Mayonnaise

Makes 24 half eggs

Gluten-Free, Dairy-Free, Refined Sugar-Free, Keto and Paleo

 

NUTRITIONAL INFO (PER SERVING - 4 HALF EGGS):

Calories: 312

Fat: 26.5g

Of which saturates: 6.3g

Carbohydrates: 1.6g

Of which sugars: 1.4g

Protein: 15.4g

 

WHAT YOU NEED (INGREDIENTS):

  • 12 hard-boiled eggs
  • 75 grams or 1/3 cup Hunter and Gather Avocado Oil Mayonnaise
  • 1 tsp mustard, dijon or whole grain (check gluten, sugar, & seed oil-free)
  • 1 tsp Apple Cider Vinegar
  • 1 tsp pink Himalayan salt
  • Sprigs of fresh dill 

 

WHAT YOU DO (METHOD):

  1. Cut each of the hard-boiled eggs in half. Scoop out the yolk + add it to a bowl.
  2. In the bowl with the yolks, add the other ingredients. Mix and mash together with a fork or whisk until combined + creamy.
  3. Using either a spoon or a piping bag, fill the egg white with the yolk mixture.
  4. Top each egg half with a piece of fresh dill.
  5. Serve immediately or keep in the fridge for 3-4 days!