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Keto Deviled Eggs

Keto deviled eggs with creamy yolk filling, pipeable texture, and smoky paprika flavor. Hard-boiled eggs are boiled, chilled, peeled, then filled and topped with bacon crumbles and chives.
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Prep Time 20 minutes
Cook Time 12 minutes
standing + chilling 22 minutes
Total Time 54 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 115
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs
Filling
  • 0.5 cup avocado oil mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp apple cider vinegar
  • 0.25 tsp smoked paprika
  • 0.25 tsp salt
Toppings
  • 6 slices sugar-free bacon, cooked and crumbled
  • 2 tbsp fresh chives, chopped

Equipment

  • 1 large pot

Method
 

Boil, chill, and peel
  1. Place the large eggs in a pot, cover with cold water, and bring to a boil over high heat. Cover the pot, remove from heat, and let stand 12 minutes.
  2. Transfer the eggs to an ice bath and chill for 10 minutes. Peel the eggs and halve lengthwise.
Make the filling
  1. Mash the yolks with avocado oil mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, and salt until smooth. Mix until the filling looks creamy and cohesive.
  2. Fold in half of the sugar-free bacon. Stir just until evenly combined.
Fill and finish
  1. Pipe the yolk mixture into the egg white halves. Fill each well evenly for a consistent look.
  2. Top with the remaining sugar-free bacon and fresh chives. Serve immediately or chill until ready to eat.

Notes

For the smoothest, pipeable filling, mash the yolks thoroughly and mix until no dry bits remain. Store deviled eggs in an airtight container in the refrigerator for up to 3 days; for best texture, don’t freeze. Dietary swap: if you prefer, use yellow mustard instead of Dijon, noting the flavor will be slightly less tangy.