Spicy Keto Deviled Eggs With Bacon

These keto deviled eggs pack a ton of flavor into each bite: a spicy mustard filling, topped with paprika, chives, and crispy bacon. They're suitable for low carb, keto, paleo, and gluten free diets.

Course Appetizer
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Chilling 1 hour
Total Time 35 minutes
Servings 6 servings
Calories 160 kcal


  • 6 large eggs
  • 1/4 cup mayonnaise
  • 1 tablespoon sriracha (can be substituted with your favorite hot sauce)
  • 1 teaspoon dijon mustard (I use Grey Poupon brand)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper


  • 1 slice bacon (or use cooked, crumbled bacon)
  • 1 tablespoon chopped fresh chives
  • 1/8 teaspoon paprika


Hard Boiling Eggs: Pressure Cooker Method (my preference for easy-to-peel eggs)

  1. Add 1 cup of water to the pressure cooker pot. Place a trivet, steamer basket, or specialized egg rack inside the pot. Place eggs on top.
  2. Secure and seal the lid. Cook for 5 minutes at high pressure, followed by 5 minutes of natural release. Manually release remaining pressure.
  3. Uncover. Transfer the eggs to a colander and rinse under cold water for a few minutes.

Hard Boiling Eggs: Stovetop Method

  1. Place the eggs in a pot. Fill with cold water to about 1 inch above the top of the eggs.
  2. Bring to a boil over high heat and let it boil for 1 minute. Remove the pot from the burner, cover with a lid, and let sit for 15 minutes.
  3. Strain out the eggs and transfer them to a colander. Rinse under cold water for a few minutes.

Making Deviled Eggs:

  1. If bacon is uncooked, place the bacon slice on a pan over medium heat. Cook until crispy, turning the slice occasionally to fry both sides. Drain the slice on a paper towel lined plate. When cool, crumble into small pieces. Set aside.
  2. When the eggs are cool enough to handle, peel and then slice each egg lengthwise.

  3. Carefully scoop or pop out the egg yolks into a large mixing bowl, and mash them. Add mayonnaise, mustard, salt, and pepper. Mix until smooth.
  4. Using sriracha in its squeeze bottle, squirt about 1/4 teaspoon of sriracha onto each empty egg white. You can use less or more, depending on how spicy you want them to be.
  5. Scoop the egg yolk mixture into a small sandwich plastic bag. Cut off a tiny corner of it, and use this to pipe the filling over each egg white. Garnish with paprika, fresh chives, and crumbled bacon.

  6. Refrigerate the deviled eggs, and serve chilled.

Nutrition Info

Makes 6 Servings
Amount Per Serving (2 deviled eggs):
Calories 160  
Total Fat 14g 21%
   Saturated Fat 2g 12%
Cholesterol 194mg 65%
Sodium 280mg 12%
Net Carb 1g  
Total Carb 1g 0%
   Dietary Fiber 0g 0%
   Sugars 1g  
Protein 7g  
Vitamin A 6% · Vitamin C 0% · Calcium 3% · Iron 3%