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Keto Deviled Eggs

Keto deviled eggs with a smooth yolk filling, piped into halved whites, then topped with smoky bacon and chopped chives. Cooked by boiling, then chilled for clean peeling and a creamy, cohesive texture.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs
Filling
  • 0.5 cup avocado oil mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp apple cider vinegar
  • 0.25 tsp smoked paprika
  • 0.25 tsp salt
Toppings
  • 6 slice sugar-free bacon
  • 2 tbsp fresh chives

Equipment

  • 1 sheet pan

Method
 

Boil, cool, and peel
  1. Place the large eggs in a pot, cover with cold water, and bring to a boil. Cover the pot, remove from heat, and let stand at room temperature for 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes. Peel the eggs and halve them lengthwise.
Make the deviled yolk filling
  1. Mash the yolks with avocado oil mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, and salt until smooth. Mix until there are no visible yolk lumps.
  2. Fold in half of the sugar-free bacon crumbles. Stir just until evenly distributed.
Assemble
  1. Pipe the filling into the egg whites. Fill each half so the center is mounded slightly.
  2. Top with the remaining sugar-free bacon and the chopped fresh chives. Finish with a visible layer of bacon crumbles on each egg.

Notes

For the easiest peeling, cool the eggs in the ice bath for the full 10 minutes before halving. Store assembled deviled eggs in an airtight container in the refrigerator for up to 3 days; freezing is not recommended for best texture. Dietary swap: if you prefer dairy-free, use a mayo labeled dairy-free and keep bacon sugar-free.