Introduction
These Keto Deviled Eggs are a protein-packed, low-carb twist on a classic party favorite. The creamy filling gets a deliciously savory upgrade with sharp cheddar, crispy bacon, and fresh chives. You’ll find they’re incredibly satisfying and perfect for anyone following a ketogenic or low-carb lifestyle.
Prep & Cook Time
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Servings: 12 deviled eggs (24 halves)
Ingredients
- 12 eggs (large)
- 1/2 cup sour cream
- 2 teaspoons Dijon mustard
- 1/2 cup sharp cheddar cheese (shredded)
- 4 strips bacon (cooked and crumbled)
- 3 tablespoons fresh chives (minced)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Place the eggs in a single layer in a large pot and cover with cold water by about an inch. Bring to a rolling boil over high heat.
- Once boiling, cover the pot, remove it from the heat, and let it sit for 12 minutes.
- Carefully drain the hot water and transfer the eggs to a bowl of ice water. Let them cool completely for about 10-15 minutes.
- Peel the cooled eggs. Slice each egg in half lengthwise.
- Gently scoop out the yolks and place them in a medium mixing bowl. Arrange the empty egg white halves on a serving platter.
- To the yolks, add the sour cream, Dijon mustard, shredded cheddar, garlic powder, salt, and pepper. Mash and mix everything together until it is very smooth and creamy.
- Fold in half of the crumbled bacon and half of the minced chives into the yolk mixture.
- Spoon or pipe the filling evenly back into the egg white halves.
- Garnish each deviled egg with the remaining crumbled bacon and minced chives. Serve immediately or chill until ready to serve.
Variations
- Smoky Style: For a deeper flavor, swap the Dijon mustard with a smoky chipotle mustard.
- Spicy Kick: Add a few dashes of your favorite hot sauce to the yolk mixture before filling.
- Elegant Presentation: Instead of spooning, pipe the filling using a star-tipped piping bag for a beautiful, restaurant-quality look.
- Single-Bite Appetizer: For a party, use a melon baller to create small, round yolk filling balls and place them on top of the white halves for a unique, pop-in-your-mouth presentation.
Tips for Success
- Use older eggs for easier peeling. Fresh eggs are more difficult to peel cleanly.
- Ensure your eggs cool completely in the ice bath; this stops the cooking process and makes them much easier to handle and peel.
- For an extra creamy filling, you can blend the yolk mixture with a hand mixer until completely smooth.
- Pat the peeled egg whites dry with a paper towel before filling to prevent the filling from sliding off.
Storage & Reheating
FAQ
Can I make these ahead of time?
Yes, you can prepare the components up to a day ahead. Store the peeled egg white halves and the yolk filling separately in airtight containers in the fridge. Assemble and garnish just before serving.
My filling is a bit runny. How can I fix it?
If your filling is too soft, simply chill it in the refrigerator for 20-30 minutes to firm up before piping or spooning it into the whites.
Can I use Greek yogurt instead of sour cream?
Yes, for a tangier, lower-fat option, full-fat plain Greek yogurt can be substituted 1:1 for the sour cream.
How do I get perfectly centered yolks?
Gently roll each egg on the counter before boiling to help center the yolk. This isn’t always perfect, but it improves your chances.
Are these still keto without the bacon?
Absolutely. The eggs, sour cream, and cheese are all very low in carbs, making the dish keto-friendly even without the bacon, though the bacon adds great flavor.
Can I freeze deviled eggs?
No, it’s not recommended to freeze deviled eggs. The texture of the whites and the creamy filling will become watery and grainy when thawed.
