Deviled Eggs with Bacon
Creamy, slightly tangy, and with a salty touch from the bacon, these keto deviled eggs are delish!
Servings: 6 servings
- 6 large eggs
- 2 slices bacon
- 1/4 cup sour cream
- 1 tsp Dijon mustard
- 1/2 tbsp fresh dill chopped
- 1/4 tsp paprika optional
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!
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