These bacon deviled eggs are the perfect low carb and paleo appetizer option to take to any potluck, party or get together.
These low carb bacon deviled eggs are a quick and easy recipe to take to a party or get together. With simple, dairy free low carb ingredients, you can whip these up in no time. I also love to mash these up and use them as a low carb egg salad for lettuce wraps.
Check out some of my other favorite keto deviled egg recipes:
Keto Bacon Deviled Eggs
- Total Time: 27 minutes
- Yield: 6 1x
- 6 large eggs
- 4 strips bacon, cooked crisp and crumbled
- 2 cloves garlic, minced
- 3 tablespoons mayonnaise (here is my recipe)
- 1 tablespoon dried minced onion
- 2 teaspoons Dijon mustard
- ¼ tsp sea salt
- Hard boil the eggs. This is how I make perfect hard-boiled eggs. Place the eggs in a large sauce pan with cold water. Add enough water that the eggs are fully submerged. Over high heat bring water to a rolling boil. Once the water is boiling, remove the pan from the heat, cover and let sit for 12 minutes.
- Peel the eggs and slice them in half lengthwise. Remove the yolks and fork mash them in a medium mixing bowl. To the bowl, add the bacon, garlic, mayonnaise, onion flakes, Dijon mustard, and sea salt. Mix until all ingredients are well incorporated. Put the mixture into a resealable plastic bag or a pastry bag. Squeeze the mixture to one corner of the bag and snip off the corner of the bag. Use this to pipe the mixture into the egg halves.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Cuisine: paleo, nut free, keto, gluten free, dairy free
- Serving Size: 2 deviled eggs
- Calories: 206kcal
- Fat: 18g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 9g
Do you cook the garlic before adding to mixture?
Kyndra Holley says
No, just raw minced garlic.
Ouida Lampert says
Thank you for all the hard work that you do - and, especially for sharing that with us!
I am from the south, and there is a tradition of the "secret ingredient" back home (I am transplanted up to PA). It's not something that anyone tells you is in a recipe - because they don't have to do so. The recipe will work well without the little something extra. Anyway, that secret ingredient in my grandmother's deviled eggs is butter. Yep. She softens butter (not a lot) and adds it to the yolk mixture before filling the eggs. Then, when the eggs are chilled, the butter firms and the texture is like silk when you eat it. Once, when she forgot to soften the butter pre-microwave), she grated it, finely, and added it that way.
Keep up the great work.
Kathy Love says
Are you some sort of God? Or maybe a magician? Whatever you are...You're amazing! I normally hate deviled eggs. I love all of the typical ingredients, but for whatever reason I don't like them as deviled eggs. I set out to make these this morning and my husband was looking at me with this dumbfounded face and asked "Bacon?? in deviled eggs?? Why are you ruining my deviled eggs??" So I ignored him and continued on. Once done I told him to open up and enjoy. You would have thought it was his first time eating any sort of food. He immediately proceeded to eat another 3! I had one and fell in love. These are so flavorful and just so simple.
Thank you for a wonderful recipe and for changing my feelings towards to deviled eggs 🙂
Peace Love and Low Carb says
HAHA!! I love this post! I'm so happy you guys enjoyed them. Next up you should try the bacon guacamole deviled eggs and the buffalo chicken deviled eggs that are also on my site.
Add half an avocado and some grated cheese (cheddar or jalapeno jack) and you have yourself a little party in your mouth! 😉