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!
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.
Notes
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.If you'd like these more creamy, just add a bit more mayo.Store deviled eggs in the fridge in a tightly covered container for up to 4 days.