Cream Cheese and Bacon Deviled Eggs

These cream cheese and bacon deviled eggs are the ideal low carb and keto appetizer! Simple and delicious.

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I served these delicious deviled eggs at our Fourth of July celebrations and they were super popular! I haven't made deviled eggs since my Huevos Rancheros recipe a few years ago – so it was great to enjoy this classic dish – but with my own twist: I added some cream cheese and Dijon mustard to the egg yolk filling, and garnished them with crispy bacon bits.

How to Make Cream Cheese and Bacon Deviled Eggs

To make these deviled eggs, hard boil the eggs (I use my handy timer or make them in my Instant Pot!), and allow to cool until you can handle them. I usually cook a couple more than I need for the recipe in case one of them falls apart. And hard boiled eggs are perfect for a low carb snack!

Remove the peel, and carefully slice each egg in half.

Scoop out the egg yolks and place them in the bowl; set the egg whites aside.

To the egg yolks, add softened cream cheese, Dijon mustard, mayonnaise, salt, and black pepper. Mash with a fork as finely as you can – remember the mixture will have to go through a piping bag nozzle!

Spoon the egg yolk mixture into the piping bag – I used a large star nozzle. Fill the cavity of each egg white with the egg yolk mixture.

Sprinkle some bacon bits (make sure they are 100% bacon) or finely chopped cooked bacon over the top and garnish with fresh snipped chives. You can be as messy or as neat as you want with this!

An egg platter like this one can be a handy way to serve them! The one shown in these photos was a gift I received years ago – not sure where it is from!

These appetizers are simple yet delicious. And always so popular at parties and gatherings!

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Cream Cheese and Bacon Deviled Eggs

Yield: 12 Deviled Egg Halves

Prep Time: 30 minutes

Total Time: 30 minutes

These cream cheese and bacon deviled eggs are the ideal low carb and keto appetizer! Simple and delicious.

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Ingredients

• 6 eggs, hard boiled
• 4 tbs cream cheese, room temperature
• 2 tbs mayonnaise
• 1 tsp Dijon mustard
• salt and black pepper
• 2 tbs bacon bits or 1 slice cooked bacon, finely chopped
• fresh snipped chives

Instructions

1. Remove the peel from the cooked eggs, and carefully slice each egg in half. Scoop out the egg yolks and place them in the bowl; set the egg whites aside.
2. To the egg yolks, add the cream cheese, Dijon mustard, mayonnaise, salt, and black pepper. Mash with a fork as finely as you can.
3. Spoon the egg yolk mixture into a piping bag fitted with a large star nozzle. Fill the cavity of each egg white with the egg yolk mixture.
4. Sprinkle the bacon over the top and garnish with the chives.

Notes

1g net carbs per serving of three egg halves

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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  32 Pieces Cake Decorating and Piping Bag Set
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  Oscar Mayer Real Bacon Bits, 9 oz Pouch
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  BIA Cordon Bleu Porcelain Egg Plate, White

Nutrition Information

Yield 4 Serving Size 3 egg halves
Amount Per Serving Calories 242Total Fat 20gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 11gCholesterol 299mgSodium 468mgCarbohydrates 3gNet Carbohydrates 2gFiber 1gSugar 1gProtein 13g

Nutritional information for this recipe is provided as a courtesy and is my best approximation. I cannot guarantee completely accurate data due to variations in ingredients and cooking methods. Carbohydrates from sugar alcohols are not included in net carb counts as it has been shown that they do not impact blood sugar. Net carbs are the total carbs minus fiber.

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