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bacon deviled eggs recipe on cutting board

Cheddar Bacon Deviled Eggs

These keto deviled eggs are full of cheddar and bacon. Everyone raves about this recipe and I bet you will too!

deviled eggs with bacon on cutting board

Deviled eggs is 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 deviled egg recipe with bacon is probably his favorite recipe for deviled eggs yet.

I mean, the man loves bacon and he can never get enough cheese, so this was an obvious win for him.

As for me, I have a hard time choosing between these and the more traditional deviled eggs with bits of pickle relish and onion mixed throughout. They’re both so good!

Ingredients for deviled eggs:

For these bacon deviled eggs, you’ll need a few ingredients that are a bit outside the norm.

You’ll start with 6 hard boiled eggs. Peel them and slice them in half.

how to make deviled eggs

Pop the yolks out and add them to a small bowl with mayonnaise, mustard, dill, salt, pepper, freshly grated cheddar, and crispy, crumbled bacon.

You can definitely use the packages of bacon bits that normally go on salads here, but freshly fried and crumbled bacon is 10x better. I understand being short on time and needing to speed things up though. 😉

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.

keto deviled eggs on wooden cutting board with bacon

Keto deviled eggs are the perfect snack!

Eggs have, I believe, 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.

recipe for deviled eggs filling

This recipe for deviled eggs is great to make ahead and keep in the fridge.

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!

The rest of the eggs get popped in an air-tight container and left in the fridge for the week.

We pull them out to snack on all week long or use them to bulk up meals when I’m feeling too lazy to cook a full meal. 😉

bacon deviled eggs recipe on cutting board

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? 

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!

deviled egg recipe with bacon on cutting board

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bacon deviled eggs recipe on cutting board

Cheddar Bacon Deviled Eggs

These keto deviled eggs are full of bacon and cheddar. They make a great low carb snack or appetizer and everyone goes nuts for these thanks to the bacon!

Yield 12 deviled eggs
Prep Time 10 minutes
Total Time 10 minutes


  • 6 large eggs, boiled and peeled
  • 3 tablespoons mayonnaise
  • 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 grated cheddar cheese
  • 4 slices bacon, cooked and crumbled


  1. Slice the hard boiled eggs in half and place yolks in a small mixing bowl. Set aside whites. 
  2. Add the mayonnaise, mustard, vinegar, dill, salt, and pepper to the mixing bowl with the yolks and stir well to combine.
  3. Stir in the grated cheddar and crumbled bacon.
  4. Spoon the filling into each of the egg whites.
  5. Sprinkle with additional dill or bacon crumbles, as desired.


My favorite way to make boiled eggs is in the Instant Pot. Add 1 cup of water along with the eggs to the pot, seal, and cook on high pressure for 5 minutes. Natural release for 5 minutes and then transfer eggs to an ice bath for 5 minutes. Perfectly cooked eggs and they peel like a dream.

Store deviled eggs in the fridge in a tightly covered container for up to one week.

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Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 100Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 103mgSodium: 241mgCarbohydrates: 1gNet Carbohydrates: 1gFiber: 0gSugar: 0gProtein: 6g

All information and tools presented and written within this site are intended for informational purposes only. This information is provided as a courtesy and there is no guarantee that the information is accurate.

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24 thoughts on “Cheddar Bacon Deviled Eggs”

  1. Tom Kaltenbrun

    Prepared horseradish — 1 forkful — then top with half stuffed green olive and smoked paprika. Thanks for your website–it’s great

  2. Leanne Gillespie

    I love deviled eggs- love a basic recipe with curry powder. What is your secret????

  3. My favorite way to cook eggs is steam them. They are perfectly done, peel easily, and have a great flavor

  4. Mickey Ferris

    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.

    1. Karly Campbell

      Hi Mickey! There is only 1 carb per serving. Not sure where you’re seeing 240.

  5. 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!!

  6. Extremely salty..gonna use it on top of fresh sluced cucumber if we cant eat it…definayely gonna do it again with less salt…

  7. Huriana Williams

    Hi there can u please email me some low carb keto slices recipes please museli slices etc

  8. I use Wickles pickles relish in mine. The garlic and vinegar in the brine adds a delicious kick!

  9. 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!

  10. Audrey Mactier

    I followed the devilled egg recipe exactly. we found them too be much too salty

  11. Pamela Dipzinski

    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.

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