These keto deviled eggs are full of cheddar and bacon. Everyone raves about this recipe and I bet you will too – hard to go wrong with Bacon Deviled Eggs!
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Deviled eggs are one of my go-to snacks. Whether it’s just me at home alone, craving something tasty, or it’s me with a house full of guests, deviled eggs seem to always be the answer.
My husband could down a dozen deviled eggs with no problem, so when I make them in this house, I usually make a lot. 😉
This bacon deviled egg recipe is probably his favorite recipe for deviled eggs yet and I love that it’s so keto friendly.
Some of our other favorite deviled egg recipes include these fried deviled eggs (a must try), horseradish deviled eggs, and avocado deviled eggs.
Keto deviled eggs with bacon are the perfect snack!
Eggs have around 0.6 carbs per egg.
The rest of the ingredients all have trace amounts of carbs, as well.
That makes these keto deviled eggs a perfect snack for those days when you need something to eat, but you’re on the verge of hitting your carb intake for the day.
Plus these are full of protein and fat, so they really fill you up and keep you going.
- Easy: We love simple snack recipes and it doesn’t get much easier than deviled eggs! Buy boiled eggs at the store to keep these super simple or make your own in the Instant Pot (details below).
- Flavorful: Everyone loves the combo of bacon and cheddar and they add big flavor to these deviled eggs.
- Make Ahead: Deviled eggs will keep in the fridge for around 4 days. This makes them a great make ahead snack to keep on hand.
Ingredients for Bacon Deviled Eggs:
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Eggs – You’ll start with 6 hard boiled eggs that have been peeled and sliced in half. See below for more info on how to hard boil eggs.
Filling – The filling is prepared with a mix of the egg yolk, mayonnaise, mustard, vinegar, dill, salt and pepper.
Bacon & Cheddar – The remainder of the filling will be prepared with a mix of cooked, crumbled bacon and freshly grated cheddar cheese. You could use already shredded but fresh is definitely better!
How To Make Boiled Eggs:
- Instant Pot Method: We use an Instant Pot for perfect hard-boiled eggs that peel like a dream. Just add the to the liner with one cup of water and cook on high pressure for 5 minutes.
Do a natural release for 5 minutes and then open the valve. Transfer the egg to an ice bath for 5 more minutes to stop the cooking.
- Stove Top Method: Place the eggs in a sauce pan and add enough cold water to cover the eggs with 1 inch of water.
Place over medium heat and bring to a boil.
As soon as the water is boiling, remove from the heat and cover with a lid.
Let the eggs set for 15 minutes and then transfer to an ice bath to stop the cooking.
This method is easy enough, but you do have to pay to attention so that the eggs don’t overcook. You’ll also want to use older eggs as they peel easier than fresh eggs.
- Air Fryer Method: Yes, you can make “boiled” eggs in the air fryer! It’s really pretty simple. Check out this easy guide on how to air fry boiled eggs!
How to Make Cheddar Bacon Deviled Eggs:
- Prep – Peel the boiled eggs and slice them in half. Pop the yoks out into a small bowl.
- Filling – Add the mayonnaise, mustard, dill, salt, and pepper to the yolks and mash all that together with a fork. At this point you can add more mayo if you like things extra loose and creamy.
- Bacon & Cheddar – Stir some freshly grated cheddar and crispy, crumbled bacon in with the rest of the filling.
- Fill – When you’ve prepared the cheddar and bacon deviled egg filling you can start spooning an even amount into each of the egg whites. Feel free to sprinkle on some more cheddar or bacon! Paprika also makes a good garnish.
Helpful Tip!
I don’t add onion or relish to this recipe, but you can if you like.
Personally, we all think that the smokiness of the bacon combined with the cheddar really makes these eggs special and the onion and relish would detract from that. You do you, though.
Serving Deviled Eggs with Bacon:
I make a big batch of these on the weekend and we always have a few with our Sunday dinner. They make an easy little side for many dishes.
These also make a great lunch. We do ‘snack plates’ with deviled eggs, fresh veggies, ranch dressing, and some cubed cheese or olives.
These are also great as a grab and go snack. Store them in a covered dish in the fridge and pop one in your mouth when hunger strikes.
FAQ’s:
You can keep these cheddar bacon deviled eggs stored in an airtight container in your refrigerator for up to 4 days.
You could spice these keto deviled eggs up a bit by mixing in some chopped jalapeno. You’d probably like this spicy deviled eggs recipe too! Some cayenne pepper or red pepper flakes are another simple addition.
MORE KETO DEVILED EGG RECIPES!
What are your favorite ways to make keto deviled eggs? Do you add any special ingredients to amp up the flavor or do you prefer a classic deviled egg? Leave a comment and let us know!
And if you love eggs for snacks or quick lunches, be sure try my keto egg salad! It’s seriously so good – full of avocado instead of mayo for something a little healthier and different!
Cheddar Bacon Deviled Eggs
Ingredients
- 6 large eggs boiled and peeled
- 3 tablespoons mayonnaise more to taste
- 1 tablespoon white distilled vinegar
- 1 teaspoon yellow mustard
- 1 teaspoon fresh dill weed
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup shredded cheddar cheese
- 4 slices bacon cooked and crumbled
Instructions
- Slice the hard boiled eggs in half and place yolks in a small mixing bowl. Set aside whites.
- Add the mayonnaise, mustard, vinegar, dill, salt, and pepper to the mixing bowl with the yolks and stir well to combine.
- Stir in the grated cheddar and crumbled bacon.
- Spoon the filling into each of the egg whites.
- Sprinkle with additional dill or bacon crumbles, as desired.
Tips & Notes:
Nutrition Information:
Rbell says
I don’t have any distilled vinegar only ACV am
I able to leave it out or use ACv
Karly Campbell says
ACV should work fine.
Tom Kaltenbrun says
Prepared horseradish — 1 forkful — then top with half stuffed green olive and smoked paprika. Thanks for your website–it’s great
Leanne Gillespie says
I love deviled eggs- love a basic recipe with curry powder. What is your secret????
Allen says
My favorite way to cook eggs is steam them. They are perfectly done, peel easily, and have a great flavor
Mickey Ferris says
I made the deviled eggs just like it was called for except I left out the salt and didn’t have fresh dill weed so used a pinch of dried. These are very good and the possibilities are endless. You could add minced bell pepper. minced dill pickle etc.
I did shred my cheese and then minced it a little and did mince the bacon. The deviled egg was very moist and excellent and my husband liked them as well so I have to share!!!!! This is a five and then some.
mickey ferris says
I cannot get 240 carbs for one 1/2 of one deviled egg????????????????
Karly Campbell says
Hi Mickey! There is only 1 carb per serving. Not sure where you’re seeing 240.
Sandy Munn says
Must be the number for the sodium.
Jessica says
These were great! I really enjoyed the taste and the texture with the bacon. I topped them with a little smoked paprika and I used salt and peper to my taste. So good!!
Karly Campbell says
Yum! Love smoked paprika!
Caroline says
Extremely salty..gonna use it on top of fresh sluced cucumber if we cant eat it…definayely gonna do it again with less salt…
Barbara says
Followed recipe. To salty. Very dry. Thumbs down.
Huriana Williams says
Hi there can u please email me some low carb keto slices recipes please museli slices etc
Lisa says
I use Wickles pickles relish in mine. The garlic and vinegar in the brine adds a delicious kick!
Laurie says
I followed the suggestions and used only 1/4 teaspoon of salt and that was plenty. Mixture was a tad dry…will add a splash of sweet pickle juice to the next batch. Otherwise this was awesome!
Audrey Mactier says
I followed the devilled egg recipe exactly. we found them too be much too salty
Pamela Dipzinski says
I used to make these for my family without the cheddar. For holidays, I added cheese and avocado. Egg salad with bacon crumbled into it is marvelous. Let your imagination go wild! Thanks for your recipes, they and you are very much appreciated.
Jacki says
These are delicious and my go to snack! I made them twice now (just to be sure; lol)!
Esten J. says
Awesome flavor, only recommendation cut the salt down to 1/4 tsp
Erika Franklin says
how many grams of protein per serving?
Karly Campbell says
11g protein per 2 deviled eggs.
Carrot Vee says
Wondering how you store ur boiled eggs, with shell or without?
Karly Campbell says
I keep the shell on.