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!

Jump to:

• Ingredients
• Frequently asked questions
• Instant pot or stovetop
• Easy instructions
• Toppings
• Storage
• Pro tips
• 📖 Recipe
• 💬 Comments

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

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!

1. Place the wire trivet in the Instant Pot and pour in a cup of water. Add your eggs.
2. Set to high pressure and cook for 5 minutes then let it release the pressure naturally for 5 minutes.
3. 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.
4. 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!

1. Add the eggs to a large pot and cover with water by around one-half inch.
2. Place over medium-high heat and bring to a boil
3. Boil for 5 minutes.
4. Turn off the heat, cover, and allow to set for 5 more minutes.
5. 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

1. 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!

Craving more? FOLLOW ME on Pinterest, Instagram, Facebook, YouTube, or E-Mail to find more delicious food!

📖 Recipe