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!

📖 Recipe

StepAwayFromTheCarbs.com

Cream Cheese and Bacon Deviled Eggs

4.54 from 13 votes

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

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Prep Time 30 minutes mins

Total Time 30 minutes mins

Makes: 12 Deviled Egg Halves

Net Carbs: 2

Calories: 242

Ingredients Equipment Method Nutrition Notes

Ingredients

 

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

Equipment

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

Step-by-Step Instructions

 

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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.

Nutrition

Serving: 3egg halvesCalories: 242kcalCarbohydrates: 3gProtein: 13gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 11gCholesterol: 299mgSodium: 468mgFiber: 1gSugar: 1gNet Carbs: 2g

Notes

1g net carbs per serving of three egg halves

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.

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