Low carb Deviled eggs are the perfect Keto friendly snack, appetizer or lite lunch. We updated our Best Ever Deviled Egg recipe from our sister website Living Well Spending Less adding a little extra spice and making the bacon a must!
We have also included directions for making your eggs in the Instant Pot which cooks the eggs perfectly and makes them a breeze to peel.
LOW CARB DEVILED EGGS INGREDIENTS:
- 18 eggs
- 1 teaspoon spicy mustard
- 1 tablespoon yellow mustard
- ½ cup mayonnaise + 1 tablespoon
- ¼ teaspoon pepper
- ¼ teaspoon salt
- dash of cayenne pepper or paprika
- 6 slices cooked bacon, cut into 1” pieces
- 2 teaspoons Sriracha
- 3 teaspoons mayonnaise
STEP 1: Place eggs in the pot; cover with water. Bring water to a rolling boil and boil for 9 minutes.
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STEP 2: Run cold water over eggs until cool enough to touch; drain water from the pot.
STEP 3: Peel eggs under running water; dab dry with a paper towel.
STEP 4: Cut eggs in half lengthwise; gently scoop yellow yolks into a medium size bowl.
STEP 5: Mix in mayonnaise, mustards, salt and pepper with yolks and mash well with a fork.
STEP 6: Spoon mixture into quart size ziplock bag. Cut a small hole in corner of the bag and squeeze out the mixture into egg white halves.
STEP 7: Sprinkle with paprika or cayenne pepper.
STEP 8: In a small bowl, mix together mayonnaise and Sriracha until well blended. Spoon small amount of Sriracha mixture on top of each egg.
STEP 9: Then finish with a small piece of bacon. Alternatively, you can spoon a small dab of the Sriracha mixture onto your serving plate, then place the egg on top.
THE BEST DEVILED EGGS (WITH BACON!)
Ingredients
- 18 eggs
- 1 tsp spicy mustard
- 1 TBSP yellow mustard
- ½ cup mayonnaise + 1 tablespoon
- ¼ tsp pepper
- ¼ tsp salt
- 1 dash of cayenne pepper or paprika
- 6 slices cooked bacon, cut into 1” pieces
- 2 tsp sriracha
- 3 TBSP mayonnaise
Instructions
- Place eggs in the pot; cover with water. Bring water to a rolling boil and boil for 9 minutes.
- Run cold water over eggs until cool enough to touch; drain water from the pot.
- Peel eggs under running water; dab dry with a paper towel.
- Cut eggs in half lengthwise; gently scoop yellow yolks into a medium size bowl.
- Mix in mayonnaise, mustards, salt, and pepper with yolks and mash well with a fork.
- Spoon mixture into quart size ziplock bag. Cut a small hole in corner of the bag and squeeze out the mixture into egg white halves. Sprinkle with paprika or cayenne pepper.
- In a small bowl, mix together mayonnaise and Sriracha until well blended. Spoon small amount of Sriracha mixture on top of each egg, then finish with a small piece of bacon. Alternatively, you can spoon a small dab of the Sriracha mixture onto your serving plate, then place the egg on top.
Notes
Nutrition
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