These Bacon Deviled Eggs are filled with spicy and sweet flavors and topped with crispy bacon to finish. They are great as a snack to help boost your proteins and fats on the keto diet and are always well received at potlucks and picnics.

My family loves deviled eggs. Any holiday meal we have together, I need to have a deviled egg recipe on the table. If I don’t, I always hear “where are the deviled eggs?”

This Easter, I intend to put these Bacon Deviled Eggs out for an appetizer along with these Bacon Wrapped Venison appetizers. I’m pretty certain I will need to double this recipe because they always go fast.

The world of deviled eggs can be your oyster

There are so many different ways you can enjoy deviled eggs and this Bacon Deviled Egg is one of my favorites. The first time I had a bacon deviled egg experience was at my friend’s home. She had made them with the imitation bacon bits stirred inside of the yolk.

They were delicious, but, I’m a bacon purist. When it comes to my bacon, I want the real thing and I want it crispy. So, unless these eggs were going to be eaten up fast like, I didn’t want to stir the bacon into the yolk.

What you need to make these deviled eggs

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Eggs: I like to use large eggs for all of my recipes. If you use a different size, you may need to adjust the measurements of other ingredients used in this recipe.

Bacon: Thick cut bacon is always my first choice. I love how crispy the bacon fat gets, and that savory saltiness is just sublime!

Yellow Mustard: I stick with yellow mustard here to keep it low carb.

Mayonnaise: Full fat and be sure it is keto-friendly if you are strict keto. I’m not that strict and will use this brand, because it’s my very favorite!

Sugar-Free Pickle Relish: I buy these pickles then I chop them up fine with this food chopper.

How to cook your eggs for this recipe

For this particular recipe, I used my InstantPot. I put the eggs on a rack int he Instant pot and then poured a cup of water into the pot.

Cover, set for 7 minutes on high, and wait. I would set the time for 6 minutes next time, as I think these eggs were cooked just a little too long.

When I cook eggs on the stovetop, I add eggs to the pot, cover with cold water, then bring it to a boil. Once the water is boiling, I turn the burner off and set the time for 10-15 minutes.

I aim for 10 minutes, but sometimes I get distracted and don’t hear the timer go off! This method makes perfectly cooked eggs every single time.

I always put the boiled eggs in a bowl of ice and then put the bowl under running water. This will cool the eggs completely and quickly. Once cold, proceed with the recipe.

Tips for making deviled eggs

I have made deviled eggs for so many years now, I could do it with my eyes closed. There are a few tips for making deviled eggs that will make putting them together easier for you.

If cooking the eggs on the stovetop, place the eggs into the saucepan first. Then run the eggs under cold water until they are just covered. Never put hot water on cold eggs. It can shock the eggs and cause them to crack.

When it comes to putting the yolk mixture into the egg whites you can do it one of two ways. Use a spoon (my mom’s way) or use a baggie, cut the tip off the baggie, and pipe the yolk into the whites.

The spoon method isn’t as pretty. I like to make prettier eggs, so the baggie method is the easiest and cleanest way to do so.

Place the baggie in a large glass, transfer the yolk mixture to the baggie. Remove the baggie from the glass and snip the end of one corner of the baggie. Then squeeze into the egg white and toss the used baggie in the trash. Easy peasy!

Doctor up your eggs

• There are so many things you can do to make this recipe your own. If you like to stir the bacon into the egg filling, that’s great. I prefer it sprinkled on top.
• Stir in a few finely chopped green olives or substitute dill pickle relish in place of the sweet pickles.
• Sprinkle the tops of eggs with a little sweet or smoky paprika.
• Stir in 1/4 cup shredded cheddar cheese.

Other egg recipes you may enjoy

Traditional Deviled Eggs are made the way my Momma used to make them. Delicious and basic.

Mom’s Italian Style Deviled Eggs have a nice bite from fresh garlic and is one of my favorite deviled egg recipes.

These Buffalo Style Stuffed Eggs are for the buffalo lover! These are surprisingly delicious and I love them with crumbly blue cheese.

These Sriracha Deviled Eggs with Candied Jalapeno are right up my alley in the flavor profile. Sweet heat at it’s best!

Yield: 6 servings (2 egg halves)

Bacon Deviled Eggs with Sweet PIckle Relish

Bacon Deviled Eggs are delicious, tangy, with a little sweet relish in the yolk mixture.

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Ingredients

• 6 large eggs, hard-boiled
• 1 teaspoon yellow mustard
• 2 tablespoons mayonnaise
• 1 tablespoon sweet pickle relish
• 2 slices cooked bacon, crumbled
• 1 tablespoon chopped green onion tops (optional)
• Salt and Pepper (optional)

Instructions

1. Cut the eggs in half lengthwise. Remove the yolks and place them in a small bowl.
2. Set the egg white portion of the eggs on a serving tray.
3. Mash the yolks with a fork until the egg yolks are fine crumbs. Add the mayonnaise, mustard, and pickle relish. Add salt and pepper if using. Stir to combine.
4. Transfer the yolk mixture to a baggie. Snip the end and pipe the yolk mixture into the egg whites.
5. Top the eggs with crumbled bacon and chopped green onion tops (if using). Refrigerate until serving.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 115Total Fat 10gSaturated Fat 2gCholesterol 189mgSodium 172mgCarbohydrates 0gFiber 0gSugar 0gProtein 7g

Nutrition information is provided as a courtesy but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.