Bacon Deviled Eggs

Bacon Deviled Eggs

Deviled eggs are a classic keto friendly food. So what better to do than add bacon!

Bacon Deviled EggsHere is the finished product!

Eggs in waterStart by carefully placing the eggs in cold water.  Make sure the water covers about 1 inch above the eggs.

Boiling eggsIf you have your own method of boiling eggs, insert it here.  Personally, I wait until the water boils and then boil it for 15 minutes.

Boiled EggsWhen they are done, dump the hot water and submerse the eggs in cold water.  Then take the eggs and crack them against the slide of the pot till they look like this.  Once they are cracked, roll the egg between your hands.  The shell should just flake off.  If you are new to peeling eggs, the key is to realize that there is the shell, then a thin meniscus, followed by the egg white and then the yolk in the center. Ideally you want to get under the meniscus and then the peeling goes very smoothly.  If the shell is just flaking off, but your not under the meniscus, the peeling will be very difficult. Another common problem is that the meniscus does not peel away and is basically stuck.  This makes peeling hard and most likely this is a result in either cooking the eggs too long or too little.

Peeled EggsHere are the peeled eggs.  Make sure they are dry.

Steps of deviled eggsHere are the three steps of the deviled egg process.  Start with the boiled, peeled, dry egg and cut it in half lengthwise.  Then you will see the yolk in the middle of the egg white. Pop the egg yolk out by gently pressing from the back.  Do this for all of the eggs and put the yolks in a separate bowl.

Empty egg shellsHere are the emptied shells.

Egg YolksAssembled egg yolks.

Crumbled Egg YolksStart by crumbling the egg yolks with a fork till its about this consistency.

Yolks with wet ingredientsAdd in the wet ingredients and mix it up.  There are many options but I put in Mayo and no sugar added pickle relish.  I generally just add mayo in dollops until it reaches the consistency above.

Final Yolk MixtureThe final step is to mix in some crumbled bacon!

Finished Deviled EggsHere are the finished deviled eggs!  I sprinkle paprika over the top to finish them off.

Bacon Deviled Eggs
Nutrition Information
  • Serves: 20
  • Serving size: 1 (Half an Egg)
  • Calories: 69
  • Fat: 6
  • Carbohydrates: 1
  • Fiber: 0
  • Protein: 4
Prep time: 
Cook time: 
Total time: 
  • 10 Large Eggs
  • 5 Tbsp Mayo
  • 4 Slices Thick Cut Bacon
  • 2 Tbsp Sugar Free Pickle Relish
  • To taste Paprika
  1. Hard boil the eggs
  2. My method is to cover the eggs in cold water by an inch
  3. Apply high heat
  4. Once it starts boiling, start a 15 minute timer
  5. After 15 minutes, carefully pour out the hot water and cover the eggs with cold water
  6. Swap the water until the eggs are luke warm
  7. Crack the eggs all around, roll between your hands and peel
  8. Dry the peeled eggs
  9. Cut the eggs in half lengthwise and separate the yolks from the egg whites
  10. In a large bowl, crumble the yolks with a fork
  11. Add mayo until the mixture reaches a batter consistency
  12. Add the pickle relish and mix
  13. Add cooled, crumbled bacon
  14. Using a fork, fill the egg halves with the yolk mixture
  15. Sprinkle the deviled eggs with paprika

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