These deviled eggs are simply perfect. They’re easy but a couple special ingredients (hello: butter and bacon) take them up a notch. They’re keto, low carb, Whole30, and paleo, but most of all, they’re the best deviled eggs I’ve ever had! Plus, the easy way to get easy peel boiled eggs every time here.
Hi, hello, please pin this right away. You know, to that Easter Recipes board you have going, where you’re totally swamped with glazed ham recipes and all the deviled egg photos look the same? That one.
Because you’ve found her! The best ever, perfect deviled eggs recipe. I mean, perfect deviled eggs with bacon recipe. Because just a smidge of bacon makes everything better, doesn’t it?
Speaking of making things better, I added butter. I did it! I regret nothing! You can’t make me sorry!
Sounds weird, right? But just roll with it for a second.
Softened butter helps fortify the egg yolks, making them creamier and richer than you’ve ever tried. Don’t even doubt it! Just do it. You’ll thank me on Instagram later with a bunch of “nailed it” stickers on top of the photo showing these off to your jealous friends and fam. I’m that confident!
And the bacon? Let’s not go crazy, but just a touch of bacon on the top does a few things: it adds a little bit of crunch and needed texture, a bit of saltiness, and some smokiness that goes beautifully with these perfect deviled eggs.
Why These Deviled Eggs with Bacon Are Perfect
- A couple special ingredients make the filling creamier than ever.
- These deviled eggs are perfectly seasoned with the right amount of Dijon mustard, vinegar, and salt.
- They’re really quick and easy!
- They’re the perfect keto snack to me – really. I could eat them forever!
- The softened butter makes the filling creamier than ever, and it in no way tastes “buttery.”
- Little crisp pieces of bacon on top add a lovely crunch and texture, but they’re not “bacony.” Oh, and you can totally leave them off!
- Leaving the bacon off doesn’t make these perfect deviled eggs any less perfect.
What Makes These Deviled Eggs Keto?
These perfect deviled eggs are Whole30 and paleo simply because of the ingredients in the recipe. However, keto is a little more complicated! Here’s what makes them keto:
- There are 1g net carbs per 2 halves. Hoorah!
- There are 14g fat. They’re basically little fat bombs!
- There are 6g protein. They make a great breakfast; 4 deviled egg halves would total 12g protein, or about 10-15% of your daily total protein intake.
How to Make These Keto Deviled Eggs with Bacon
- Start by making perfect hard-boiled eggs. My article Perfect Easy Peel Hard and Soft Boiled Eggs is all you need! Boil the eggs for 12 minutes. See the Note in the recipe for the quick and dirty. Peel the eggs when they’re chilled and slice in half.
- Scoop all the yolks out of the egg whites into a small bowl. Mash them finely with a fork. The more they’re mashed, the smoother the filling will be.
- Stir in the mayonnaise, Dijon mustard, vinegar, and salt until smooth.
- Transfer the mixture to a piping bag with a wide open tip or open star tip. Pipe into empty egg white halves. Alternately, use a spoon to scoop the mixture into the egg whites. Sprinkle with a dusting of smoked paprika and top with a couple pieces of crisp bacon.
How long do deviled eggs keep?
These keto deviled eggs are best served right after assembling, but you can make the filling ahead of time. Keep the filling in an airtight container in the fridge for 1 day, maybe 2, and pipe soon before serving. Leftovers can be kept in an airtight container for a couple days.
Can I leave off the bacon?
Absolutely! I love the added little crunch, saltiness, and smokiness the bacon provides, but you won’t be missing out (too much!) if you leave it off.
Other Recipes You’ll Love:
- Easy Peel Boiled Eggs
- Sriracha Deviled Eggs
- Paleo Carrot Cake Cupcakes
- Quick Cauliflower Risotto with Chicken and Asparagus
Hey – you’ve made it this far, and now we’re best friends! If you make this recipe, I’d love for you to give it a star rating ★ below. Make sure you follow me on Instagram, Pinterest, and Facebook, too!
Perfect Deviled Eggs with Bacon (Keto, Low Carb, Whole30)
Equipment
- Piping bag
- Open star piping tip
Ingredients
- 6 hard-boiled eggs see Note 1
- 1 teaspoon Dijon mustard
- ½ teaspoon white vinegar
- ¼ cup mayonnaise
- ½-1 tablespoon butter softened, or ghee for Whole30
- ½ teaspoon salt
- smoked paprika for sprinkling
- ½ slice bacon cut into thin pieces, cooked until crisp, and drained
Instructions
- This recipe is very easy to increase or reduce in quantity as necessary. Use the ingredients above as your starting point. See Note 2 for quantities for 1 dozen eggs.
- With a sharp knife, cut eggs in half. Tip: use a damp paper towel to simply wipe off excess yolk on knife between each egg. Cleaning the knife between each egg keeps the white of the deviled egg cleaner.
- Remove all yolks and transfer to a small bowl. Mash with a fork until the yolks become the texture of small, consistent crumbs. The more you mash, the smoother the final deviled egg.
- Stir in Dijon mustard, white vinegar, mayonnaise, softened butter, and salt. Adjust to taste, adding more mayonnaise, vinegar, or salt as desired.
- Transfer mixture to a piping bag fitted with a round or wide open star tip. Pipe yolk mixture into egg whites in a swirl shape. Alternately, simply evenly spoon the yolk mixture into egg whites.
- Top with a sprinkle of smoked paprika and 1-2 small pieces of bacon.
Storing Directions
- Serve filled deviled eggs right away. You can make the yolk filling a day ahead, but don’t pipe or fill the egg whites until shortly before serving, for best results. Store leftovers in an airtight container in the fridge for 1-2 days.
Notes
- Fill a saucepan with enough water to cover the eggs. Choose a saucepan that will fit all eggs in one layer. Add a glug of vinegar (any kind) and a couple big pinches of salt. Bring water to a boil.
- When the water is boiling, very gently lower eggs into saucepan. Set timer for 12 minutes.
- Immediately transfer eggs to an ice bath. Let cool in the ice bath for at least 5 minutes to fully cool.
- Drain ice bath. Vigorously jiggle the bowl or pan with boiled eggs, shaking them against the sides of the vessel and one another. Toss them up an inch or so until shells are well cracked and feel almost like mesh. Peel under running water to easily flush away small stuck pieces of shell.
- 12 hard-boiled eggs
- 2 teaspoons Dijon mustard
- 1 teaspoon white vinegar
- 1/2 cup mayonnaise
- 1-2 tablespoons butter, softened
- 1 teaspoon salt
- smoked paprika, for sprinkling
- 1 slice bacon, cut into thin pieces, cooked until crisp, and drained
Nutrition
These keto deviled eggs are best served right after assembling, but you can make the filling ahead of time. Keep the filling in an airtight container in the fridge for 1 day, maybe 2, and pipe soon before serving. Leftovers can be kept in an airtight container for a couple days.
Absolutely! I love the added little crunch, saltiness, and smokiness the bacon provides, but you won’t be missing out (too much!) if you leave it off.
Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She’s been a blogger for 10 years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of two who lives in Memphis, TN.
Todd says
This is the BEST deviled egg recipe I’ve tried. Everyone raved about them, I think the butter is the key, but the amount of vinegar and everything is PERFECT, except for the salt. I used 1/2 tsp the second time i made these and they were even better. I love how the butter expands the amount of filling and you can really load the eggs up with it! I topped with diced green onions along with the bacon. I’m going to try the same recipe in the summer without bacon, but with the addition of relish and use yellow mustard next time (it’s southern style).
John Melan says
I really loved your articles. Thanks for sharing these great articles.
Amelia Camurati says
Thanks for coming back John!
Monica says
Tried this and it came out way too salty. Any recommendations?
Cheryl Malik says
Maybe reduce the salt? It could be contingent upon the types of mayonnaise and butter, too!
William Thompson says
This happened to me too. Maybe my eggs were too small? So the yolks weren’t enough to balance the amount of salt?
Cheryl Malik says
So sorry to hear about that! We hope you will try it again. Maybe adjust the levels of salt? What types of mayonnaise and butter are you using? Sometimes those ingredients definitely add a lot more salt.
STACEY CRAWFORD says
I love these kinds of appetizers! I like that you used the pastry tip to make the filling so pretty!
Anne Lawton says
I love this – bacon and eggs made into finger food.
Douglas W says
OMIT the salt. Taste and add if needed. Mayo and butter can add different amounts of salt depending on brand. Great eggs.
Amelia Camurati says
Great tip! If possible, it’s always best to season a dish with extra salt at the end as many ingredients already contain a bit.
Katie Beck says
Well bacon makes everything awesome doesn’t it?? These sound amazing, and now you have me carving some deviled eggs 🙂
Cheryl Malik says
IT DOES!
Cynthia | What A Girl Eats says
I love deviled eggs! The bacon adds a nice twist…it looks like little wings coming out of the eggs! 🙂
Cheryl Malik says
Right?! I LOVE it!
Kari - Get Inspired Everyday! says
I love the addition of butter, so decadent and these definitely look perfect!
Megan Stevens says
I loved the addition of butter in these. I’m not sure I’ve done that before, and I think it made a big difference in the texture that I preferred. Also, I love butter. 😉 Thank you, love this recipe!
Kelly says
Everything is better with bacon, right? Love that you put some vinegar in here for a nice tang.
Renee D Kohley says
I’ve never added butter to my deviled eggs, but why wouldn’t I?! My girls love these – I’ll be making them soon! Thanks!
Jean says
Crispy bacon and creamy deviled eggs are such a perfect combo. SO yummy!
paleoglutenfreeguy says
Those look so perfect! That is some top-notch piping skill right there. And you totally sold me on the addition of butter. Pinning for the next time I make deviled eggs.
Raia Todd says
Of course, how could they NOT be perfect with bacon? 😀 They look delicious!
Tessa Simpson says
Deviled agg perfection with a twist…I love trying new versions of this classic…it was So yummy!