Bacon and Cheddar Deviled Eggs
This simple, quick, and easy loaded bacon cheddar deviled eggs recipe is keto, paleo, and gluten free. It makes the best fancy deviled eggs perfect for any holiday like Thanksgiving, Christmas, or Easter. Use Miracle Whip or mayo in this unique low carb recipe.
Ingredients
- 14 hard cooked eggs
- ½ cups Miracle Whip or mayonnaise I use Light.
- ½ cups Greek yogurt or sour cream
- 1 ½ teaspoon Dijon mustard I use horseradish mustard with amazing results.
- 1 teaspoon fresh lemon juice
- ¼ teaspoon black pepper freshly ground if possible
- ½ cups bacon cooked and crumbled
- ⅓ cups cheddar cheese finely shredded, 1 ounce
- 2 tablespoons fresh chives or green onion tops chopped
Instructions
- Carefully peel the eggs; slice each in half lengthwise. Remove yolks from all eggs. Reserve 24 egg whites. Finely chop remaining 4 whites.
- Mash yolks with fork. Add mayo, sour cream, mustard, lemon juice, and pepper. Mix well. Add finely chopped egg whites, bacon, cheese, and onions. Mix well.
- Fill a cake decorator with the egg yolk mixture. Pipe one tablespoon of mixture into each egg white. (Alternately, spoon one heaping tablespoon of mixture into each egg white.)
- Cover and refrigerate eggs for two hours to overnight to allow flavors to blend.
Notes
Hard boil the eggs using your preferred method. These days, we use the Instant Pot, but before we had one, we used this method.
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