Martha Stewart Dyed Deviled Eggs Recipe

Total time: 280 minutes

Keto Friendliness Gauge

Net Carbs are 2% of calories per serving, at 2g per serving. This food is keto-friendly.

How keto-friendly is Martha Stewart Dyed Deviled Eggs? The Keto Friendliness Gauge visualizes how much this food conforms to the standard keto diet.

  • Green implies that Net Carbs fall within standard keto diet guidelines.
  • Yellow implies that Net Carbs are a little higher than standard keto diet guidelines.
  • Orange implies that Net Carbs are much higher than standard keto diet guidelines and risks kicking you out of ketosis.
  • Red implies that the amount of Net Carbs fall within the upper limits allowed by the keto diet and there's a high risk of getting kicked out of ketosis.

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Keto & Health Insights for Martha Stewart Dyed Deviled Eggs Recipe

  • Net Carbs are 2% of calories per serving, at 2g per serving. This meal falls within the range for standard keto diet guidelines (at or under 25g of net carbs). If your daily net carb quota is 25g and if this food almost equals that much, consider whether you're going to eat more food later. Always take into account any foods you've already consumed. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.

Martha Stewart Dyed Deviled Eggs Recipe Nutrition Label

Nutrition Facts

Serving Size: 24 servings   ( 58 g )
Amount Per Serving
Calories: 115
Total Fat: 10g
Saturated Fat: 2g
Polyunsaturated Fat: 4g
Monounsaturated Fat: 2g
Trans Fat: 0g
Cholesterol: 96mg
Sodium: 146mg
Total Carbohydrates: 3g
Dietary Fiber: 1g
Sugar: 1g
Protein: 4g
Calcium: 29mg Iron: 1mg
Potassium: 103mg Vitamin A: 40mcg
Vitamin C: 1mg Vitamin D: 1mcg

Ingredients

  • 4 small beets (14 ounces total), scrubbed and stems trimmed
  • 1/4 cup distilled white vinegar
  • 3 pieces (2 inches each) fresh turmeric, peeled and finely grated (3 tablespoons)
  • 1/4 cup distilled white vinegar
  • 12 large eggs, preferably farm-fresh
  • 3/4 cup mayonnaise, preferably homemade
  • Kosher salt and freshly ground pepper
  • 1 Chioggia beet (2 1/2 ounces), scrubbed, peeled, and finely grate
  • 1 piece (2 inches) fresh horseradish, peeled and finely grated
  • 3/4 teaspoon distilled white vinegar
  • 1/2 cup Ramp Pesto
  • Flaky sea salt, such as Maldon, for serving

Instructions

Visit Martha Stewart's website to view the recipe instructions. (Via Edamam)