These delicious keto deviled eggs with bacon have a creamy and velvety sour cream filling, with savory cheddar cheese, crunchy bacon, and fresh chives. If you need a quick low carb appetizer to bring to a holiday party, or an easy recipe to pack in your lunch, this is a keto recipe you’ll definitely want to try.
Keto Deviled Eggs with Cheddar and Bacon
Deviled eggs are one of my go-to keto snacks. Packed with protein and healthy fats, deviled eggs will really fill you up and keep you going throughout the day.
For this recipe, I took inspiration from loaded potato skins — and combined those classic flavors with a classic recipe for deviled eggs.
These Keto Deviled Eggs are made with a creamy and velvety sour cream filling, with savory cheddar cheese, and crunchy bacon. They are the perfect keto snack or appetizer!
Keep this recipe handy to whip up anytime you have a party or gathering. They are so easy to make, and are always a big hit!
Are Eggs on a Keto Diet?
Eggs are a healthy part of a low-carb diet. They’re loaded with nutrients, vitamins, minerals, protein, and healthy fats. Check out these other delicious egg recipes:
And if you love eggs for snacks or quick lunches, be sure try my keto egg salad! It’s seriously so good – creamy and velvety, with a zippy mustard dressing and crunchy celery.
The Best Way to Make Hard-Boiled Eggs
Over the years, I’ve tried a bunch of ways to hard-boil eggs. I’ve tried starting eggs in cold water, starting eggs in boiling water, adding vinegar to the pot, even piercing the eggshells with a pin. But my favorite way to hard-boil eggs — hands down — is in an Instant Pot. If you have an Instant Pot and want to learn the method for perfect hard-boiled eggs, check out this post: Instant Pot Boiled Eggs. You’ll get easy-to-peel eggs with tender whites and creamy yolks, every time.
You can also make great, easy-to-peel, hard-boiled eggs on the stove. I like to use the hot-start method to make stovetop hard-boiled eggs. To do this, you’ll first bring a large pot of water up to a rolling boil on high heat. Then, once the water is boiling, add the eggs. I like to do this with tongs or a slotted spoon to avoid any splashing water. Simmer the eggs for 12 minutes, and after they have cooked, take the pot off the heat and immediately transfer the eggs to an ice bath.
Either of these two methods will give you easy-to-peel the eggs. Now, you’re ready to start making Loaded Deviled Eggs.
Ingredients for Loaded Keto Deviled Eggs
This recipe starts off with, you guessed it, hard-boiled eggs. To make the filling, you’ll need a few more ingredients:
- sour cream
- Dijon mustard
- sharp cheddar cheese
- crispy bacon
- salt and pepper
And that’s all you’ll need! If you’re serving these for a party, you may want to garnish them with some parsley or fresh chives, too!
How to Make Keto Deviled Eggs
This recipe for loaded deviled eggs requires only a handful of ingredients and takes almost no time at all to prepare.
The first step in making deviled eggs is to hard cook your eggs. You can do this two ways: boiling them in a pot of water for 11 minutes, or following my guide to making hard-boiled eggs in an Instant Pot. After the eggs have cooled, peel them and slice them in half lengthwise.
Then, make the filling. It’s as simple as mashing the yolk with the rest of the ingredients. If you like, you can reserve some of the bacon to sprinkle on top at the end.
How To Fill Deviled Eggs
There are a few different ways you can get the filling back into the egg white halves. A small spoon works just fine to scoop the egg yolk filling into the white. It might be a little messier, but they’ll taste just as good!
But if you’re looking for party-perfect results, you can use a plastic piping bag to pipe the filling into the egg whites. You don’t even need a real piping bag — you can just scoop the filling into a zip-top plastic bag. Then, seal the bag, squeeze the filling into a corner, and snip off the corner of the plastic bag to make an opening. Use the opening to squze the filling into the egg halves. It’s a lot easier to do than it seems — and it’s less messy!
Storing Keto Deviled Eggs
One of the great things about Keto Deviled Eggs is that you can make them ahead of time and store them in the refrigerator until you are ready to serve them. You can make these deviled eggs up to 2-3 days in advance and store them in a well-sealed container in the fridge. You can store them already filled, or fill them right before serving.
In addition, unpeeled hard-boiled eggs (still in the shell) can be refrigerated up to one week. Peeled hard-boiled eggs can also be stored in the refrigerator in a sealed container for one week.
But, remember! Deviled eggs should only be stored a maximum of 2 hours at room temperature.
- 12 eggs large
- 6 tablespoons sour cream
- 2 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 1/2 cup sharp cheddar cheese shredded
- 4 strips bacon, cooked and crumbled
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Make hard-boiled eggs: Fill a large pot with water and bring to a boil. Carefully place eggs in the hot water. Place the lid on the pot, reduce heat to low, and cook the eggs on a bare simmer for 12 minutes.
Remove the eggs, and chill in an ice bath for 10-15 minutes. Carefully peel the eggs.
Slice the eggs in half lengthwise. Remove the egg yolks and place yolks in a small mixing bowl.
To the egg yolks, add the sour cream, mustard, shredded cheese, bacon, garlic powder, salt, and pepper. Mix well, using a fork to mash the yolks.
Spoon or pipe the yolk mixture into the halved egg whites. Chill and serve.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 158 Total Fat: 12g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 204mg Sodium: 280mg Carbohydrates: 1g Net Carbohydrates: 0g Fiber: 0g Sugar: 0g Sugar Alcohols: 0g Protein: 10g
Pin this Post
Save this post to your Keto Recipes board on Pinterest so that you can come back and find it later!