Keto Deviled Eggs with Bacon (No Mayo, All Flavor)

Who does not love a good deviled egg? Keto deviled eggs with bacon are creamy, tangy, and genuinely great for snacking, sharing, or even a light lunch.

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No mayonnaise here, sour cream does the job instead, adding real tang so you can skip the vinegar entirely.

This is the same boiling method I use in my Egg Salad recipe, boil uncovered for 5 to 6 minutes, then let sit covered off the heat.

Chef Jenn’s Take on Deviled Eggs with Bacon

Boil the eggs uncovered for exactly 5 to 6 minutes, no more, that is genuinely the key step. Then turn off the heat, put a lid on the pot, and leave it on the warm burner for 10 to 11 minutes.

Chill the eggs in cold water right after, then peel them. A perfect hard-boiled egg has a firm yolk with no gray ring around it, that ring means it was cooked a bit too long, though it is still totally fine to eat if it happens. Freshest eggs peel the easiest too, older eggs are noticeably harder to separate from the membrane inside the shell.

If you are making these ahead, boil the eggs 3 to 4 days in advance, and prepare the filling up to 2 days ahead. Fill the egg whites as close to serving as you can though, they start to discolor at the edges if filled too soon.

These run 0 net carbs per serving, making them a genuinely great keto snack to keep on hand.

What You’ll Love About Deviled Eggs with Bacon

• Great for snacking, sharing, or even a light lunch on their own.
• Creamy and tangy, with real depth from sour cream instead of mayo.
• Genuinely 0 net carbs, a great grab-and-go keto snack.

Ingredients

• Eggs – Fresh eggs peel the easiest.
• Bacon – Fried crisp and roughly chopped.
• Sour cream – Full fat, adds tang so you can skip the vinegar.
• Dijon mustard – Regular.
• Fresh dill – Adds a nice herbal note.
• Paprika – Optional, for garnish.

How to Make Deviled Eggs with Bacon

Scroll down for the full recipe card with exact measurements and printable instructions.

Add the cold eggs to a pot and cover with cold water. Bring to a boil, uncovered, and boil for 5 to 6 minutes. Turn off the heat and put a lid on the pot. Let sit for 10 to 11 minutes.

Cool the eggs under cold running water, then peel, cut in half lengthwise, and scoop out the filling. While the eggs cook, fry the bacon until crisp, then roughly chop it.

Add the Dijon, dill, and sour cream to the egg yolks and blend until smooth and creamy. Add a pinch of salt and pepper if desired.

Fill the egg whites with the creamy filling, top with crispy bacon and a sprinkle of paprika.

Make It A Meal

Build a keto snack board with Jalapeno Cream Cheese Stuffed Mushrooms, Cajun Shrimp Dip, and Zucchini Pizza Bites.

Or serve alongside Blue Cheese Dip for a bigger appetizer spread.

Storage

These keep well in the fridge, covered, for a few days. If making ahead, boil the eggs up to 4 days early and prepare the filling up to 2 days early, but fill them as close to serving as possible to keep them looking their best.

Frequently Asked Questions