Jalapeño Popper Deviled Eggs

Why This Is Strictly Keto

All ingredients — eggs, cream cheese, bacon, jalapeño, cheddar — are naturally zero-carb or very low-carb. This recipe contains no sugar and no flour. It’s a spicy, creamy, indulgent keto appetizer.

Ingredients

• 6 large eggs
• 2 oz (55g) full-fat cream cheese, softened
• 2 tablespoons full-fat mayonnaise (check label: no sugar)
• 2 strips bacon, cooked crispy and crumbled
• 1–2 jalapeños: 1 finely diced (for filling), 1 sliced into rounds (for garnish)
• ¼ cup shredded sharp cheddar cheese
• 1 teaspoon apple cider vinegar
• ½ teaspoon garlic powder
• Salt and black pepper to taste
• Smoked paprika for garnish

Instructions

1. Hard-boil the eggs: Place eggs in a saucepan, cover with cold water by 1 inch. Bring to a boil, then turn off heat, cover, and let sit for 10–12 minutes.

2. Ice bath: Plunge eggs immediately into an ice water bath and let cool for 5–10 minutes. Peel carefully.

3. Split and scoop: Slice eggs in half lengthwise. Remove yolks to a bowl.

4. Cook bacon: Fry bacon until crispy. Drain and crumble.

5. Make filling: To the yolk bowl, add cream cheese, mayonnaise, apple cider vinegar, garlic powder, salt, and pepper. Mash and beat until completely smooth. Stir in diced jalapeño, shredded cheddar, and half the bacon crumbles.

6. Fill: Spoon or pipe filling into egg white halves.

7. Garnish: Top each with a jalapeño round, remaining bacon, and a pinch of smoked paprika.

8. Serve immediately or refrigerate up to 2 days (add garnishes just before serving).

Nutritional Info (per 2 halves, approximate)

Tips

• Remove jalapeño seeds for milder heat; keep them for extra fire.
• Make sure your mayonnaise has no added sugar — most commercial brands do. Use a clean-ingredient brand.
• Pipe the filling with a zip-lock bag with a corner snipped for a prettier presentation.