Deviled Eggs with Bacon
Creamy, slightly tangy, and with a salty touch from the bacon, these keto deviled eggs are delish!
Servings: 6 servings
Calories: 94kcal
Ingredients
- 6 large eggs
- 2 slices bacon
- 1/4 cup sour cream
- 1 teaspoon Dijon mustard
- 1/2 tablespoon fresh dill chopped
- 1/4 teaspoon paprika optional
Instructions
- Add cold eggs to a pot and cover with cold water. Set the eggs to boil, and once boiling, start a timer for 6 minutes. At the end of the time, turn off the heat and put a lid on the pot. Let the eggs sit for 10 minutes.
- Cool the eggs under cold running water, then peel them, cut them in half lengthwise, and scoop out the filling.
- While the eggs are cooking, fry the bacon until crisp then roughly chop it.
- Add the Dijon, dill, and sour cream to the egg yolks and blend well 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. Serve and enjoy!
Notes
Recipe Card Tips
- Boil the eggs uncovered for exactly 5 to 6 minutes, no more, that's the key to the whole method.
- Use the freshest eggs you can find, they peel far more easily than older eggs.
- Fill the egg whites as close to serving time as possible, to keep them looking their freshest.
Nutrition
Serving: 2halves | Calories: 94kcal | Carbohydrates: 1g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 191mg | Sodium: 89mg | Potassium: 84mg | Fiber: 1g | Sugar: 1g | Vitamin A: 339IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg