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Keto Deviled Eggs

Keto deviled eggs with a creamy yolk filling and smoky bacon crumbles—boiled, chilled, then piped for clean, restaurant-style deviling. The smooth yolk mixture uses mayonnaise, Dijon, apple cider vinegar, smoked paprika, and salt for a rich bite.
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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, Snack
Cuisine: American
Calories: 183
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs
Deviled 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 slice sugar-free bacon Cooked and crumbled.
  • 2 tbsp fresh chives Chopped.

Equipment

  • 1 sheet pan

Method
 

Boil and rest the eggs
  1. Place the large eggs in a pot, cover with cold water, and bring to a boil; cover the pot, remove from heat, and let stand 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes, then peel and halve lengthwise.
Make the deviled yolk filling
  1. Mash the yolks with avocado oil mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, and salt until smooth.
  2. Fold in half of the cooked and crumbled sugar-free bacon.
Fill and top
  1. Pipe or spoon the filling into the egg white halves for an even, filled center.
  2. Top with the remaining bacon crumbles and chopped fresh chives.

Notes

For the cleanest filling, fully cool the eggs before peeling and mashing, so the yolks stay thick and easy to pipe. Refrigerate in a sealed container up to 4 days; freeze is not recommended because the filling texture can break. If you want a dairy-free swap, keep the recipe keto by using a mayo that contains no dairy ingredients.