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Keto Deviled Eggs

Keto deviled eggs with creamy yolk filling and smoky paprika, boiled then chilled for clean peeling. Topped with bacon crumbles and fresh chives for a classic, keto-friendly appetizer.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Keto Deviled Eggs
  • 12 large eggs Use large eggs.
  • 0.5 cup avocado oil mayonnaise Use mayonnaise with avocado oil if possible.
  • 1 tbsp Dijon mustard
  • 1 tsp apple cider vinegar
  • 0.25 tsp smoked paprika
  • 0.25 tsp salt
  • 6 slices sugar-free bacon Cook and crumble.
  • 2 tbsp fresh chives Chopped.

Equipment

  • 1 sheet pan

Method
 

Boil and chill the eggs
  1. Place large eggs in a pot, cover with cold water, and bring to a boil. Cover the pot, remove from heat, and let the eggs stand for 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes, then peel and halve lengthwise. Keep the egg halves on a plate or sheet pan for filling.
Make the deviled yolk filling
  1. Mash the egg yolks with avocado oil mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, and salt until smooth. Mix until no yolk lumps remain.
  2. Fold in half the bacon crumbles. Mix just until the bacon is evenly distributed.
Fill and top
  1. Pipe the filling into the egg whites. Fill each half fully for a smooth, domed top.
  2. Top with the remaining bacon crumbles and fresh chives. Serve immediately or refrigerate until set.

Notes

For the cleanest peel, cool the eggs fully in the ice bath before handling. Refrigerate in a sealed container for up to 3 days; freeze is not recommended due to texture changes. For a dairy-free option, use a mayonnaise brand that fits your dairy-free preference while keeping the filling creamy.