Grandpa insisted on making these for every spring gathering. Just 3 ingredients. A creamy, savory classic that melts in your mouth.

These Low Carb 3-Ingredient Egg Bombs are my quick, no-fuss version of the creamy, savory deviled eggs my grandpa insisted on making for every spring gathering. He’d line them up in old plastic containers, pack them in the cooler, and guard them like treasure on the drive to my grandparents’ house. This pared-down version sticks to just three ingredients, but still gives you that smooth, bright yellow filling that practically melts in your mouth. They’re perfect for busy weeks when you want something nostalgic, protein-packed, and easy to prep ahead.

Serve these egg bombs chilled, straight from the fridge, on a simple platter or right in the plastic container for a casual get-together. They pair really well with crisp veggies like celery sticks, cucumber slices, and cherry tomatoes for a low-carb spread. If you’re bringing them to a spring potluck, tuck them next to a green salad or a simple roasted asparagus dish. At home, I’ll often make a batch on Sunday and grab two or three with a handful of baby carrots or a small side salad for a quick lunch or snack.

Servings: 12 egg bombs (6 whole eggs, halved)

6 large eggs

Place the eggs in a single layer in a medium saucepan and cover with cold water by about 1 inch.

Set the pan over medium-high heat and bring the water to a full, rolling boil. Once boiling, cover the pan with a lid, turn off the heat, and let the eggs sit in the hot water for 10–12 minutes.

While the eggs sit, prepare a medium bowl and a small spoon for mixing the filling. Fill another bowl with ice water.

When the time is up, use a slotted spoon to transfer the eggs to the ice water bath. Let them cool completely, about 10 minutes, so they’re easy to peel and the yolks stay bright yellow.

Gently crack and peel the cooled eggs. Rinse off any small shell pieces and pat the eggs dry with a paper towel.

Slice each egg in half lengthwise. Carefully pop the yolks into the mixing bowl, keeping the egg white halves intact and setting them in a plastic container or on a tray.

Mash the yolks with a fork until they are very fine and crumbly. Add the mayonnaise and 1/2 teaspoon of paprika.

Stir the yolk mixture until completely smooth and creamy, with no lumps. Taste and adjust the seasoning by adding a tiny pinch more paprika if you like a stronger flavor.

Using a small spoon, carefully fill each egg white half with the creamy yolk mixture, mounding it slightly so it looks like a little “bomb” of filling.

Arrange the filled egg halves snugly in a plastic container so they don’t slide around. Lightly dust the tops with extra paprika for that classic bright red contrast.

Cover the container with its lid and chill the egg bombs in the refrigerator for at least 30 minutes before serving, so the flavors meld and the texture firms up just enough to hold together.

Serve directly from the plastic container or transfer to a plate when you’re ready to bring them to the table or pack them for a gathering.

If you want a little more tang without adding extra ingredients, use a slightly sharper mayonnaise (like one made with olive oil) and bump up the paprika. For a smoky twist, swap regular paprika for smoked paprika—it still keeps you at three ingredients but changes the flavor completely. If you’re meal prepping, boil a full dozen eggs and double the mayonnaise and paprika so you have extra egg bombs for snacks all week. To keep them neat in the container, nestle a piece of paper towel under the lid to catch condensation so the tops stay dry and pretty. For presentation, you can pipe the filling using a small zip-top bag with the corner snipped off instead of spooning it; it looks fancy but takes almost no extra time. If you need to make them a day ahead, wait to dust with paprika until just before serving so the color stays vibrant and doesn’t bleed into the filling.