I skip the mayo in these pesto deviled eggs and use just pesto and olive oil. The filling stays creamy for hours, and at 0.3g net carbs per serving, they're my go-to keto appetizer for parties.
I started making these pesto deviled eggs because I got tired of the mayo-based filling turning gummy after an hour on the table. Swapping mayo for pesto and olive oil changed everything. The filling holds its texture, the flavor is bigger, and honestly the whole process is simpler. Three ingredients in the filling. That's it.
What makes this version different from most keto pesto deviled eggs recipes is what I left out. No mayo, no sour cream, no cream cheese. Just egg yolks, a good pesto, and olive oil. The result is 0.3g net carbs per serving, which is significantly lower than the 1-1.7g you'll find in most competing recipes. That difference comes down to the no-mayo formulation, and it's deliberate.
I've been testing pesto brands on keto recipes for over a decade, and the brand you use here genuinely matters. The fat content and basil quality in the pesto directly affect how smooth the filling turns out. A reader named Ana Garcia put it perfectly: Rao's versus whatever's on sale is basically two different recipes. I have to agree. A quality pesto with real olive oil and fresh basil makes the filling richer and more pipeable.
If you love deviled eggs as much as I do, I have a few other versions worth trying. My spicy deviled eggs bring some heat with sriracha, and my avocado deviled eggs are ridiculously creamy. For something completely different, try the fried deviled eggs where I bread and fry the whole thing. All three are low carb and disappear fast at parties.
One variation I'm planning to test more: a reader named Amber swapped half the basil pesto for sun-dried tomato pesto. She said the filling came out richer and less herby, which makes it an easier sell for anyone who claims they don't like basil. I tried a small batch after reading her comment and she's right. The sun-dried tomato version has more depth.
For the piping, a zip-lock bag with the corner snipped works perfectly. You get clean lines without digging out a pastry bag. And if you're bringing these to a gathering, pair them with keto stuffed mushrooms or salmon cucumber bites for a full appetizer spread.
A little pesto turns plain deviled eggs into an Italian style appetizer for a dinner party or potluck.
Two More Ways to Hard Boil the Eggs
The recipe card gives the stovetop method, but I use my air fryer when I don’t want to heat up the house or watch a pot. Set the eggs in the basket or on a trivet, set the temperature to 260 degrees, and set the timer for 16 to 20 minutes depending on your air fryer. Then walk away.
For the Instant Pot, place the eggs on the steamer rack and add 1 cup of water. Cover, set the valve to sealing, and cook on manual high pressure for 5 minutes. Release the pressure manually when the timer goes off, then move the eggs to an ice bath to cool.
To cook the hard boiled eggs, use the saucepan method, instant pot or air fryer.
2
Stovetop
For the stovetop method, place eggs in a saucepan and fill with water and bring to a boil over high heat.
3
Remove from heat
As soon as the water is at a roiling boil, turn off the heat and cover tightly. Let stand for 12 minutes.
4
Ice bath
Transfer the eggs to an ice bath and leave until completely cooled.
5
Prepare the eggs
Peel off shells and cut eggs in half lengthwise.
6
Separate the yolks
Remove the yolks and place in a small bowl.
7
Prepare the filling
Add pesto and olive oil to the yolks and mash with a mortar and pestle or a food processor until smooth and combined.
8
Fill the eggs
Scoop or pipe into the egg whites.
Nutrition
Per serving: 1/6 of recipe
Calories
211
Fat
20g
Protein
7.6g
Total carbs
1g
Net carbs
0.3g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
Frequently Asked Questions
Can I freeze pesto deviled eggs?
I don't recommend it. I've tried freezing deviled eggs twice and the filling gets watery and grainy once it thaws. The egg whites turn rubbery too. Store them in the fridge instead, where they'll keep for up to 4 days in an airtight container.
What toppings work on pesto deviled eggs?
I usually keep mine simple with just a sprinkle of paprika, but when I'm serving them at a party I'll add micro greens, a tiny slice of grape tomato, or a sliver of prosciutto on top. All of those pair well with the pesto flavor. If you want more appetizer ideas with easy toppings, my keto mozzarella sticks are another crowd favorite.
Does this recipe use mayonnaise?
No, and that's on purpose. I use pesto and olive oil instead of mayo, which is what keeps the filling smooth even after sitting out for a couple hours. Most low carb deviled egg recipes rely on mayo, but I found it makes the filling gummy as it sits. Dropping the mayo also keeps the carbs at 0.3g per serving.
What pesto brand works best for deviled eggs?
I've tested a lot of pesto brands over the years, and the quality gap is real. Rao's is my go-to because it has good fat content and real basil. Budget brands with fillers and seed oils produce a thinner, less flavorful filling. If you're making your own, use macadamia nuts instead of pine nuts to keep it keto-friendly.
Can I use sun-dried tomato pesto instead of basil?
Yes, and I actually love this swap. A reader tested it by replacing half the basil pesto with sun-dried tomato pesto, and the filling came out richer with less of that strong herby flavor. I tried it myself after reading her comment and she was right. It's a great option if anyone at your table is on the fence about basil.
How do I pipe the filling without a piping bag?
I use a zip-lock bag with one corner snipped off. Spoon the filling in, push it toward the cut corner, and squeeze. The olive oil in my filling keeps it smooth enough to pipe cleanly, and you get much neater results than spooning. I cut a small opening first (you can always make it bigger).
Can I make these deviled eggs ahead of time?
I make them a day ahead all the time. My trick is keeping the filling separate from the egg whites until about an hour before serving. The whites get soggy if they sit overnight with filling in them. Store both in the fridge in separate airtight containers. If you're prepping a full appetizer spread, my keto air fryer wings also prep well in advance.
Mine stayed creamy on the counter for over an hour, no weeping at all. These are the first deviled eggs I’ve made since starting keto and I didn’t miss the mayo. Thank you for this one. ❤️
A squeeze of lemon right before serving keeps the pesto from going dark on the tray. Set these out next to a mayo version at a family get-together and they went first. Olive oil gives the filling a density mayo can’t, and I think that registers even if people can’t name it.
Jordan, the lemon step is something I skip and I’m always annoyed at myself when the green starts going dull. And the side-by-side with mayo is the only real test. Glad these won.
Used homemade pesto the first time and nailed the salt, switched to store-bought for batch two and it came out way too salty. Worth tasting before you pipe. The olive oil base holds clean at room temp in a way mayo never would. I’d pull the oil back slightly next time, just for more body.
One hundred percent. I tested these with cheap grocery store olive oil versus a real extra virgin and the filling came out visibly looser, almost pourable. Pesto adds fat but not enough on its own. No mayo here, so the olive oil carries all the texture. I go for something with actual grassy flavor. The neutral ‘light’ stuff makes it taste flat even when the texture is right.
Sun-dried tomato works, and the filling actually comes out richer. Less of that sharp herby hit from straight basil pesto. I tried it after a reader swapped half her basil pesto for it and loved it.
Scaled to three dozen for the week and found the filling holds way cleaner if you store it separate and pipe right before. The whites stay firm, pesto flavor stays bright (no greening either, which I was worried about). Adds two minutes but worth it when you’re prepping more than a day out.
Three dozen is ambitious. I keep mine the same way, filling separate, and piping right before. The greening was my biggest concern too, Kim, basil oxidizes faster than people expect.
Batch four of these this summer and I just switched to a Rao’s pesto and the difference is noticeable (fresher, less heavy than the store brand I was using before). The no-mayo filling held up for three hours at my sister’s pool party last weekend without turning watery or separating, which regular deviled eggs cannot claim. These are in permanent summer rotation now.
Rao’s is my answer every time someone asks what brand. The fat content holds at room temp and doesn’t go oily once it warms up, which is what got you through three hours at that party. Budget pesto would’ve broken by hour one.
I’ve made a lot of deviled egg variations and most of them are just mayo dressed up differently. Going all-in on pesto with no mayo at all changes the whole character of the filling, lighter but still creamy and it actually tastes like something. These are the only ones I bring to things now.
I’ve never made deviled eggs without mayo and I almost didn’t try this one. The pesto filling is creamier than my old version and none of that watery mess after sitting out. Completely converted.
Doubled the batch on Sunday and these are still holding strong on Thursday, which has never once happened with regular deviled eggs. The no-mayo thing is the key and I feel like I’ve been doing deviled eggs wrong my whole life. Permanent Sunday meal prep item.
Almost skipped this, couldn’t picture deviled eggs without mayo. Made a batch for a spring get-together and the pesto filling stayed creamy the whole time. Did not see that coming.
Used Rao’s sun-dried tomato pesto because the regular I had expired and I was already halfway through the hard boil, and the filling came out SO much richer and more savory than I expected, kind of tangy and sweet underneath all that herb flavor. I have no idea what I’m doing in the kitchen but this worked. Also if you scrape the filling into a zip-lock and snip the corner instead of spooning it in you go from “looks sad” to actually presentable, which for a beginner feels like cheating.
The Rao’s sun-dried tomato thing, yes. I tested that after a reader mentioned it, the filling gets noticeably richer. And the zip-lock corner is how I do it too. Spooning is a mess.
Made these expecting the filling to fall flat without mayo. Wrong. Pesto and olive oil carry the whole thing, and the texture at room temp holds better than my mayo version. These have replaced every deviled egg recipe I own.
Made these five times and accidentally used too much olive oil last batch. Thought I’d ruined it but the filling came out creamier than usual. Four stars because I’m still eating it straight from the bowl.
One tip that’ll save you: pipe the filling instead of spooning it. Zip-lock bag, corner snipped, the pesto goes in so much cleaner and actually holds a shape worth photographing. The olive oil in here keeps it from getting gummy as it sits, which I didn’t expect. Four stars because the pesto brand genuinely matters, Rao’s versus whatever’s on sale is basically two different recipes.
Subbed half the pesto for sun-dried tomato pesto and the filling came out richer, less herby, easier to sell to people who claim they don’t like basil.
