These keto deviled eggs are simple, bursting with flavor, creamy, tangy, and sprinkled with bacon! They're a perfect snack, appetizer, or addition to any meal and can also be made Whole30 and Paleo!
These keto deviled eggs with bacon make a great snack or appetizer for everyone, no matter what diet they follow!
These are a classic family favorite and are perfect for a group or family gathering.
I love to make them ahead of time and store them in the fridge until ready to serve, which makes them the perfect appetizer to serve at get-togethers or parties.
I also love them for meal prep! You can make a big batch to eat throughout the week for a low-carb snack or as an addition to any meal.
They're super simple, use common ingredients, and can be also made Paleo and Whole30 by using my easy Homemade Mayo Recipe!
And if you're looking for more keto sides and appetizers, I think you'll love these sweet and sour meatballs, dinner rolls, fried shrimp, and roasted asparagus recipes!
Or these Loaded Zucchini Skins and Mini Spicy Canned Salmon Patties from Real Balanced look great too!
Ingredients
The simple ingredients include...
- Eggs: Star of the recipe!
- Mustard - Adds tanginess.
- Pickles - Adds subtle tartness.
- Mayo - Makes the deviled eggs creamy.
- Seasonings - We combine mustard, parsley, salt, pepper, garlic, paprika, pickles, and pickle juice for a fantastic flavor.
- Bacon - Even though the bacon is optional, sprinkling the top with bacon bits takes these to the next level! With only two slices needed, I usually pan fry. Once done, crumble the bacon into bits and add to the deviled eggs.
Not into mayo? Be sure to check out these deviled eggs without mayo from Healthy Seasonal Recipes!
Frequently asked questions
Yes absolutely! They can be made up to a day ahead of time. Place the egg whites on a serving platter or container, covered tightly, and the filling in a sealed plastic baggie. Before serving, snip off the edge of the baggie and pipe the filling into the egg whites.
Yes, I almost always boil them the night before! They need time to chill so boiling them hours ahead of time or even overnight is perfect. They can even be boiled for up to a week ahead of time. Then, store the eggs peeled or unpeeled in an airtight container in the refrigerator until ready to use.
It will make the yolks a little drier but ultimately doesn't matter. To make them moist again add more mayonnaise.
Yes, this recipe is naturally keto, low-carb, and gluten-free.
Instant pot or stovetop
Here are the instructions to make easy-peel hard-boiled eggs either in the Instant Pot or on the stovetop...
Instant pot hard-boiled eggs
My favorite way to cook these is with an Instant Pot! I have found that this method cuts down on time and guesswork, and makes them super easy to peel!
- Place the wire trivet in the Instant Pot and pour in a cup of water. Add your eggs.
- Set to high pressure and cook for 5 minutes then let it release the pressure naturally for 5 minutes.
- Immediately after cooking your eggs, add them to an ice bath to cool them down. They will need to FULLY cool down to get the shell to come off cleanly.
- Once cool gently tap the egg on a hard surface to break up the shell. I like to get it all broken up and roll it a little till the shell starts separating from the egg. Sometimes it helps to peel it under cold, running water. Once the shell is off, rinse and dry off.
Stovetop hard-boiled eggs
If you don't have an Instant Pot, simply boil them on the stove!
- Add the eggs to a large pot and cover with water by around one-half inch.
- Place over medium-high heat and bring to a boil
- Boil for 5 minutes.
- Turn off the heat, cover, and allow to set for 5 more minutes.
- Once cool gently tap the egg on a hard surface to break up the shell. I like to get it all broken up and roll it a little till the shell starts separating from the egg. Sometimes it helps to peel it under cold, running water. Once the shell is off, rinse and dry off.
Easy instructions
- Prepare the eggs.
Either boil the eggs or cook them in the Instant Pot. Then, cut the eggs in half, scoop the yolk out into a bowl, and set the egg whites down on a plate.
2. Prepare the yolk filling.
Add some mayonnaise, mustard, parsley, salt, pepper, garlic, paprika, pickles, and pickle juice to a medium-sized bowl. Mix until all incorporated and creamy.
💭Tip: For a smooth filling, I like to process the filling in a food processor for 15 to 30 seconds, or until smooth.
3. Pipe the egg yolk mixture into the egg white halves.
Add the creamy filling to a plastic bag and cut the corner off about half an inch up. If you cut your pickles up a little chunky you might need to cut your corner a little bigger.
Toppings
To take your keto deviled eggs to the next level, add some toppings! I like to top mine with a generous amount of bacon, along with paprika and chives! However, here are some more topping ideas:
- relish
- avocado
- tomatoes
- blue cheese or feta cheese
- smoked salmon
Storage
- Store: Once made, low-carb deviled eggs can be stored, tightly covered, in the refrigerator for 2 days.
- Meal Prep: Boil the eggs, then place the egg whites on a serving platter or container, covered tightly, and place the filling in a sealed plastic baggie for 1 to 2 days. Before serving, snip off the edge of the baggie and pipe the filling into the egg whites.
Pro tips
- For whole30 & paleo-compliant, use my homemade mayo recipe and compliant bacon.
- For a smooth, creamy center, process the filling in a food processor for 15 to 30 seconds, or until smooth.
- Be sure the eggs are completely cool for easy peeling.
Or if you're looking for more recipes, this Broccoli Casserole from Splash of Taste looks delicious too!
Just be sure to use this keto cream of mushroom soup in the broccoli casserole to keep it low-carb 👍
If you've tried this low-carb deviled eggs recipe with bacon please let me know what you think in the comments below!
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📖 Recipe
Keto Deviled Eggs With Bacon
Ingredients
- 12 Large Eggs
- ¼ Cup Mayonnaise
- 1 ½ Tablespoons Yellow Mustard - add an additional ½ Tablepoon for added tang, if desired
- 2 teaspoons Finely Chopped Dill Pickles
- 1 teaspoon Pickle Juice
- ¼ teaspoon Salt
- ⅛ teaspoon Pepper
- 2 teaspoons Parsley
- ¼ teaspoon Garlic Powder
- ½ teaspoon Paprika
- 1 teaspoon Allulose - optional, for a touch of sweetness
- 2 slices Bacon - cooked, optional for topping
- Chives - optional for topping
Equipment
- Pressure cooker (optional)
Instructions
- Prepare the hard-boiled eggs using one of the two methods below.
- Cut hard-boiled eggs in half, remove the yolks, and place them in a bowl.
- To the yolks add the mayonnaise, mustard, pickles, pickle juice, salt, pepper, parsley, garlic powder, paprika, and allulose (if using). Mash all together until well combined or use a food processor to get it extra creamy!
- Add the filling to a plastic baggie and snip off the corner to pipe the filling into the egg white boats.
- To REALLY get these eggs poppin' sprinkle paprika, cayenne, and bacon on top!
Instant Pot Hard-Boiled Eggs:
- Prep the Instant pot by adding the wire trivet at the bottom and a cup of water.
- Add your eggs, secure the lid, and turn the valve to "sealing".
- Set Instant pot on high pressure and cook for 5 minutes. When the 5 minutes is up, allow to naturally release pressure for 5 minutes. Then, switch the valve to "releasing" to release the rest of the pressure and remove the lid.
- Immediately add eggs to a bowl of ice water and let them cool completely, about 10 minutes.
- Peel eggs and rinse off. Sometimes it helps to peel them under cold, running water.
Stovetop Hard-Boiled Eggs:
- Add the eggs to a large pot and cover with water by around one-half inch.
- Place over medium-high heat and bring to a boil. Boil 5 minutes.
- Turn off heat, cover, and allow to set 5 more minutes.
- Immediately add eggs to a bowl of ice water and let them cool completely, about 10 minutes.
- Peel eggs and rinse off. Sometimes it helps to peel them under cold, running water.
Add Your Own Notes
Notes
- For whole30 & paleo-compliant, use my homemade mayo recipe and compliant bacon.
- Allow to eggs to cool completely for easy peeling.
Nutrition
NET CARBS = Total Carbs - Fiber - Allulose - Xylitol
Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
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