Make Deviled Eggs With Bacon (Keto, Whole 30, Low-Carb)

These Deviled Eggs are fantastic. They’re simple, but a few unique additions (hello, butter and bacon) elevate them.

They’re low carb, keto, Whole30, and paleo, but most importantly, they’re the tastiest deviled eggs I’ve ever had!

Hello, hello, please pin this immediately. You know, that Easter Dishes board where you’re completely flooded with glazed ham recipes and all the deviled egg pics are identical? That one.

You’ve discovered her! The most flawless deviled eggs recipe ever. I’m talking about a recipe for superb deviled eggs with bacon. Isn’t it true that a bit of bacon makes everything better?

In the spirit of improving things, I added butter. I did it! I have no regrets! You can’t make me regret anything!

Isn’t that strange? But bear with me for a moment.

The egg yolks are fortified with softened butter, making them creamier and richer than you’ve ever tasted. Don’t even think about it! Just go for it.

You’ll thank me later on Instagram when you add a number of “nailed it” stickers to the shot and show your jealous friends and family. I’m that certain!

What about the bacon? Let’s not go wild, but a smidgeon of bacon on top does a few things: it gives a little crunch and essential texture, a pinch of salt, and a smokiness that complements these flawless deviled eggs perfectly.

Why Is This Recipe So Delicious?

• The filling is creamier than ever thanks to a few specific ingredients.
• With just the right amount of Dijon mustard, vinegar, and salt, these deviled eggs are perfectly seasoned.
• They’re extremely quick and simple to make!
• They’re the ideal keto snack in my opinion. I could eat them indefinitely!
• The softened butter makes the filling creamier than before, with no “buttery” flavor.
• Crisp bacon slices on top offer a nice crunch and texture, but they’re not “bacony.” Oh, and they’re completely optional!
• These exquisite deviled eggs aren’t any less perfect without the bacon.

How Keto Are These Deviled Eggs?

Because of the ingredients in the recipe, these delicious deviled eggs are Whole30 and paleo. Keto, on the other hand, is a little trickier! What makes them keto is this:

• Each half contains 1 gram of net carbohydrates. Hoorah!
• There are 14 grams of fat. They’re practically fat bombs in miniature!
• 6 grams of protein They’re a wonderful breakfast option; four deviled egg halves provide 12 grams of protein, or around 10-15% of your daily total protein intake.

How to Make Them?

• Begin by boiling the eggs to perfection.
• Boiled Eggs! 12 minutes to boil the eggs For the fast and dirty, see the recipe’s Note. When the eggs are cold, peel them and cut them in half.
• Until smooth, combine the mayonnaise, Dijon mustard, vinegar, and salt.
• Fill a piping bag with the mixture and a wide-open tip or an open star tip. Fill unfilled egg white halves with piping. Alternatively, scoop the mixture into the egg whites using a spoon. Add a sprinkling of smoky paprika and a couple of slices of crisp bacon on top.

What is the shelf life of deviled eggs?

Although these keto-deviled eggs are best served immediately after assembly, the filling can be prepared ahead of time.

Keep the filling in an airtight jar in the refrigerator for at least one day, preferably two, before piping. Keep leftovers in an airtight jar for up to two days.

Is it okay if I skip the bacon?

Absolutely! I like how the bacon adds a little crunch, saltiness, and smokiness, but you won’t miss it (too much!) if you leave it out.

Deviled Eggs With Bacon

Preparation time: 10 minutes 10 minutes total

The creamiest, richest deviled eggs with a crispy, smoky bacon accent on top! These may be the finest deviled eggs you’ve ever had, and they’re ridiculously simple and quick to make.

Ingredients

• 6 hard-boiled eggs see Note 1
• 1 teaspoon Dijon mustard
• ½ teaspoon white vinegar
• ¼ cup mayonnaise
• ½-1 tablespoon butter softened, or ghee for Whole30
• ½ teaspoon salt
• smoked paprika for sprinkling
• ½ slice of bacon cut into thin pieces, cooked until crisp, and drained

Equipment

• Piping bag
• Open star piping tip

Instructions For Deviled Eggs With Bacon

1. This recipe is very easy to scale up or down in size as needed. As a starting point, use the ingredients listed above. The quantities for a dozen eggs are listed in Note 2.
2. Cut eggs in half using a sharp knife. Between each egg, wipe extra yolk from the knife with a damp paper towel. The white of the deviled egg is kept cleaner by cleaning the knife between each egg.
3. Remove all of the yolks and place them in a small bowl. Mash the yolks with a fork until they resemble small, uniform crumbs. The smoother the finished deviled egg, the more you mash.
4. Dijon mustard, white vinegar, mayonnaise, softened butter, and salt are mixed together. Taste and adjust with extra mayonnaise, vinegar, or salt as needed.
5. Fill a piping bag with the mixture and around or wide open star tip. In a swirling motion, pipe the yolk mixture into the egg whites. Alternatively, scoop the yolk mixture evenly into the egg whites.
6. 1-2 tiny chunks of bacon and a sprinkling of smoked paprika

Keeping Instructions

1. Serve the deviled eggs immediately. You can create the yolk filling ahead of time, but for optimal results, pipe or fill the egg whites right before serving. Refrigerate leftovers for 1-2 days in an airtight container.

Notes

Note 1

Use my method to make flawless hard-boiled eggs:

• Fill a pot halfway with water and add the eggs. Choose a pot large enough to hold all of the eggs in one layer. Bring water to a boil with a splash of vinegar (any kind) and a couple of large pinches of salt.
• Once the water is boiling, carefully place the eggs in the pot. Set a 12-minute timer.
• Transfer the eggs to an ice bath right away. Allow at least 5 minutes in the ice bath to cool completely.
• Remove the ice bath. Jiggle the boiled eggs around in the dish or pan, shaking them against the sides of the vessel and one another. Toss them up about an inch until the shells are well cracked and resemble mesh. To quickly flush away small adhered pieces of shell, peel under running water.

Note 2

Use the following quantities for 1 dozen eggs:

• 12 eggs (hard-boiled)
• 2 teaspoons mustard (Dijon)
• 1 teaspoon vinegar, white
• a half-cup of mayonnaise
• 1-2 teaspoons softened butter
• 1 teaspoon smoked paprika salt, to sprinkle
• 1 slice bacon, thinly sliced and fried until crisp; drain

Note 3

Make sure the mayonnaise, Dijon mustard, and bacon are Whole30 compliant before making these deviled eggs. Make careful you use ghee for butter.

Nutrition Information

Serving: 2halves (1 whole egg), Calories: 158kcal, Carbohydrates: 1g, Protein: 7g, Fat: 14g, Saturated Fat: 4g, Trans Fat: 1g, Cholesterol: 194mg, Sodium: 345mg, Potassium: 70mg, Fiber: 1g, Sugar: 1g, Vitamin A: 296IU, Vitamin C: 1mg, Calcium: 27mg, Iron: 1mg