Bacon Avocado Deviled Eggs

Why This Is Strictly Keto

Eggs, avocado, and bacon are three of the most ketogenic foods in existence. This recipe contains no sugar and no flour. Each egg half delivers approximately 0.5g net carbs — making these an ideal keto appetizer or snack.

Ingredients

• 6 large eggs
• 1 ripe avocado
• 4 strips of bacon
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon lime juice (fresh)
• ½ teaspoon smoked paprika
• Salt and black pepper to taste
• Optional: sliced jalapeño for garnish

Instructions

1. Hard-boil the eggs: Place eggs in a single layer in a saucepan. Cover with cold water by 1 inch. Bring to a rolling boil over high heat, then turn off heat and cover for 10–12 minutes.

2. Ice bath: Prepare an ice bath before your eggs finish. Transfer eggs immediately to ice water and let cool for at least 5 minutes. This makes peeling much easier.

3. Cook the bacon: Bake bacon at 400°F (200°C) on a sheet pan for 12–15 minutes until crispy. Cool and crumble into small pieces.

4. Peel and prepare eggs: Peel cooled eggs and slice in half lengthwise. Transfer yolks to a bowl.

5. Make the filling: Add avocado flesh and lime juice to the yolk bowl. Mash with a fork until smooth and creamy. Season with salt and pepper. Fold in half the crumbled bacon and cilantro.

6. Fill the eggs: Spoon or pipe the avocado-yolk mixture into each egg white half.

7. Garnish: Top each deviled egg with remaining bacon crumbles, a sprinkle of smoked paprika, and a piece of jalapeño if desired.

Nutritional Info (per 2 halves, approximate)

Tips

• The ice bath is the most important step for clean peeling — do not skip it.
• Use ripe avocado for the creamiest texture; it replaces the need for any mayonnaise.
• Can be made 2 hours ahead and refrigerated; add bacon topping just before serving.