Go Back

Keto Deviled Eggs

Keto deviled eggs with a smooth, creamy filling and smoky bacon crumble. Boiled-and-stood eggs get halved and piped for a clean, picture-ready finish with chives on top.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Keto Deviled Eggs
  • 12 large eggs
  • 0.5 cup avocado oil mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp apple cider vinegar
  • 0.25 tsp smoked paprika
  • 0.25 tsp salt
  • 6 slices sugar-free bacon cooked and crumbled
  • 2 tbsp fresh chives chopped

Equipment

  • 1 pot

Method
 

Boil, stand, and chill the eggs
  1. Place the eggs in a pot and cover them with cold water, then bring to a boil. Cover the pot, remove from heat, and let the eggs stand 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes. Peel the eggs and halve them lengthwise.
Make the filling
  1. Mash the yolks with mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, and salt until smooth. The mixture should look creamy and cohesive with no visible yolk lumps.
  2. Fold in half the cooked crumbled sugar-free bacon. Mix until the bacon is evenly distributed in the filling.
Assemble and finish
  1. Pipe the filling into the egg whites. Fill each half fully so the top is level and slightly domed.
  2. Top with the remaining bacon and fresh chives. Finish with an even sprinkle across the center for a clear visual contrast.

Notes

Pro tip: for the smoothest filling, mash the yolks thoroughly before mixing in the mayo and seasonings. Store assembled deviled eggs covered in the refrigerator for up to 3 days; for best texture, avoid freezing. For a lower-sodium option, use sugar-free bacon labeled low-sodium and reduce added salt slightly.