Keto Baked Egg Devil

Deviled eggs are a classic keto snack, but the Indo-Chinese twist — mustard powder, sesame oil, a touch of vinegar, and fresh garlic — turns them into something spicy and alive. By baking the stuffed halves instead of serving them cold, you're adding a textural surprise: the whites stay custardy, while the almond flour coating toasts and crisps on the outside, adding a savory crunch.

The filling is pure keto gold: sugar-free mayo, mustard, garlic, and a whisper of sesame oil. No breadcrumbs, no filler — just egg yolk richness spiked with heat. Red chilli powder and paprika add color and bite. At only 2g net carbs per serving and 240 calories, these are closer to a condiment or side than a meal, but they're exactly what you reach for when you want something spiced, protein-dense, and done in 25 minutes.

The baking step (around 350°F for 5–7 minutes) is forgiving; you're just warming the filling through. Make them a few hours ahead and serve at room temperature, or reheat gently. They keep refrigerated for five days.