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Deviled egg with a couple pieces of bacon on top surrounded by other eggs

Perfect Deviled Eggs with Bacon (Keto, Low Carb, Whole30)

The richest, creamiest deviled eggs with a crispy, smoky touch of bacon on top! These might just be the best deviled eggs you've ever had, and they're so crazy easy and quick, too. 

Course Appetizer, Snack
Cuisine American
Keyword bacon deviled eggs, keto deviled eggs, low carb deviled eggs
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 servings
Calories 158 kcal
Author Cheryl Malik


  • 6 hard-boiled eggs see Note 1
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon white vinegar
  • 1/4 cup mayonnaise
  • 1/2-1 tablespoon butter softened, or ghee for Whole30
  • 1/2 teaspoon salt
  • smoked paprika for sprinkling
  • 1/2 slice bacon cut into thin pieces, cooked until crisp, and drained

Equipment Needed


  1. 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.
  2. 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.
  3. 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.
  4. Stir in Dijon mustard, white vinegar, mayonnaise, softened butter, and salt. Adjust to taste, adding more mayonnaise, vinegar, or salt as desired.
  5. 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.
  6. Top with a sprinkle of smoked paprika and 1-2 small pieces of bacon.

Storing Directions

  1. 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.

Recipe Notes

Note 1
For perfect hard-boiled eggs, follow my method:

  1. 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.
  2. When the water is boiling, very gently lower eggs into saucepan. Set timer for 12 minutes.
  3. Immediately transfer eggs to an ice bath. Let cool in the ice bath for at least 5 minutes to fully cool.
  4. 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.

Read my article Perfect Easy Peel Hard and Soft Boiled Eggs for more information.

Note 2
For 1 dozen eggs, use the following quantities:

  • 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

Note 3
To make these deviled eggs Whole30, make sure the mayonnaise, Dijon mustard, and bacon are compliant. Make sure you use ghee instead of butter.

Nutrition Facts
Perfect Deviled Eggs with Bacon (Keto, Low Carb, Whole30)
Amount Per Serving
Calories 158 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 4g25%
Cholesterol 194mg65%
Sodium 345mg15%
Potassium 63mg2%
Carbohydrates 1g0%
Sugar 1g1%
Protein 7g14%
Vitamin A 289IU6%
Calcium 25mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.