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Keto Deviled Eggs

Keto deviled eggs with a smooth yolk filling and smoky paprika flavor, topped with crisp bacon crumbles and chopped chives. Boiled, ice-bathed, and piped for a clean, creamy texture.
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Prep Time 20 minutes
Cook Time 12 minutes
chilling in ice bath 10 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

Keto Deviled Eggs
  • 12 large eggs
  • 0.5 cup avocado oil mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp apple cider vinegar
  • 0.25 tsp smoked paprika
  • 0.25 tsp salt
  • 6 slices sugar-free bacon Cooked and crumbled
  • 2 tbsp fresh chives Chopped

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Boil and cool the eggs
  1. Place the large eggs in a pot and cover with cold water. Bring to a boil, then cover and remove from heat and let stand for 12 minutes.
  2. Transfer the eggs to an ice bath for 10 minutes to chill. Peel and halve lengthwise.
Make the deviled filling
  1. Mash the yolks with avocado oil mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, and salt until smooth. Keep mashing until the mixture looks creamy and evenly combined.
  2. Fold in half of the sugar-free bacon. Mix just until the bacon is evenly distributed throughout the filling.
Fill and top
  1. Pipe the filling into the egg whites. Fill each half all the way to the edges for a neat, mound-shaped look.
  2. Top with the remaining sugar-free bacon and fresh chives. Finish with a visible layer of bacon crumbles and a sprinkle of chives.

Notes

For the smoothest filling, mash the yolks until no dry bits remain before mixing in the mayonnaise. Refrigerate in an airtight container up to 4 days; the whites may soften slightly but stay good. Freezing is not recommended for deviled eggs. For a dairy-free swap, use a mayo made without dairy ingredients (still keep it sugar-free for keto).