Made with healthy, homemade mayonnaise, these deviled eggs are big on flavor but not on trans fats. Even better, not only are these eggs delicious, but they’re also super easy to make.
With Easter peeking around the corner, I’m not sure which I’m more excited for— coloring the Easter eggs or eating them. Yes, I’m 40 years old, and I still color Easter eggs. Every year my sister and I get together with a shared mission to top last year’s decorations. One year we even made drag queen eggs— anyone else still a huge nerd at 40?
Anyhoo, everyone knows the best way to get rid of a pile of hard-boiled eggs is to make deviled eggs. Sometimes I like to mix things up with some interesting ingredients like truffle oil or jalapeño jelly. This year I’m keeping it classic— eggs, mustard, and mayo. The nice thing about this recipe is that it calls for MCT mayo— that way, you won’t feel guilty when you down a half dozen.
The Easiest Boiled Eggs
Ingredients
- 12 eggs
- Cold water
- 1 bag of ice
Instant Pot
- Place trivet inside the pressure cooker.
- Pour in 1 cup of cold water.
- Place eggs on the trivet, seal the lid, and close the valve.
- Set the Instant Pot for “Pressure Cook” or “Manual” and set to low pressure (be sure to keep the “Warm” setting off).
- Set time for 12 minutes and press start.
- Once finished, use the quick-release method to bring the pot’s pressure back to normal. Transfer the eggs directly to an ice bath and peel as soon as you can handle them.
Stove Top
- Gently place the eggs in a large saucepan. Fill the saucepan with cold water, covering the eggs by an inch.
- Place the pan (uncovered) over high heat and bring to a rolling boil.
- As soon as the water comes to a boil, remove the pan from the heat, cover it, and set a timer for 15 minutes.
- While the eggs are cooking, prepare an ice bath.
- After 15 minutes, gently place the eggs in the ice bath and peel as soon as you can handle them.
Can You Use Store-Bought Mayonnaise?
Yes you can!
It’s totally understandable if you’re not up for making homemade mayonnaise. I’ve made this recipe both ways and honestly can’t taste much of a difference. When it comes to mayo, the quality of the ingredients makes all the difference. Traditional mayo contains highly processed oils such as soybean and canola. And if you’re striving for clean keto, highly processed is not what you’re going for.
Alternatively, store-bought mayo made with avocado or MCT oil is fair game. I prefer to use MCT mayo because it doesn’t alter the flavor of the deviled eggs.
Can You Leave Out the Bacon?
Leaving out the bacon turns these into classic deviled eggs. Considering the bacon is so salty, you’ll probably need to add a dash of Himalayan sea salt in its place. My guess is if you’re leaving out the bacon, you’re also leaving out the grease. Aside from adding flavor, the bacon grease makes the mix creamier. You can achieve a similar consistency by replacing the grease with additional mayo.
Tips for Making the Best Deviled Eggs
- Use pasture-raised eggs. Ideally, you want to purchase eggs bearing the labels Certified Humane or Animal Welfare Approved (AWA). These labels maintain a higher nutrient value for you while ensuring quality treatment for the animal. And the best part, they taste delicious!
- Cook the eggs to temperature. Cooking the eggs to temperature means they’re hard-boiled. I love soft-boiled eggs— just not when it comes to deviled eggs. Refer to the recipe card for appropriate cook times.
- Use name brand Dijon mustard. Many deviled egg recipes call for regular yellow mustard. Personally, I think the flavor of Dijon adds dimension and texture to the eggs. I’d recommend using the brands Grey Poupon or Maille.
- Purchase high-quality bacon. The idea here is to avoid purchasing meat from factory farms such as Tyson, Oscar Mayer, or Hormel. The reason being, factory farms are more concerned with the bottom line than they are with animal or planetary welfare. What’s more, the meat doesn’t taste nearly as good as Certified Humane or AWA. Click here for help in locating high-quality pork products near you.
Looking for Creative Deviled Egg Recipes?
Truffled Deviled Eggs, here on Muse and Me
Avocado Deviled Eggs, from Little Pine Kitchen
Beet Pickled Deviled Eggs, from Kitchn
Buffalo Deviled Eggs, from Away from the Box
Crab Deviled Eggs, from Yummly
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Print
Bacon Loaded Deviled Eggs
- Total Time: 30 minutes
- Yield: 24 halves 1x
- Diet: Gluten Free
Description
Made with healthy, homemade mayonnaise, these deviled eggs are big on flavor but not on trans fats. Even better, not only are these eggs delicious, but they’re also super easy to make.
Ingredients
DEVILED EGGS
- 12 pasture-raised eggs
- 6 strips Certified Humane bacon, cooked and chopped*
- 4 Tablespoons Homemade MCT Mayo* (recipe follows)
- 2 Tablespoon bacon grease*
- 2 Tablespoon Dijon mustard*
- Fresh cracked pepper
- Sprinkle fresh chives (optional garnish)
HOMEMADE MCT MAYO
- 2 large pasture-raised egg yolks
- 2 teaspoons fresh lemon juice
- 1 cup MCT oil
- 1 Tablespoon Dijon mustard
- 1/2 teaspoon Himalayan sea salt
Instructions
HARD-BOILED EGGS (Instant Pot)
Stovetop instructions listed above
- Place trivet inside the pressure cooker.
- Pour in 1 cup of cold water.
- Place eggs on the trivet, seal the lid, and close the valve.
- Set the Instant Pot for “Pressure Cook” or “Manual” and set it to low pressure (be sure to keep the “Warm” setting off).
- Set time for 12 minutes and press start.
- Once finished, use the quick-release method to bring the pot’s pressure back to normal. Transfer the eggs directly into an ice bath and peel as soon as you can handle them.
HOMEMADE MCT MAYO
- Place ingredients in a wide-mouth mason jar.
- Place immersion blender at the bottom of the jar and turn on.
- Once mayo begins to form at the bottom of the jar, slowly move the blender towards the top. Be patient. Moving the blender slowly is the key to emulsifying the mayo. It should take you about a minute to reach the top.
- Store in an airtight container (saves 5-7 days).
DEVILED EGGS
- Once the eggs have been boiled and peeled, gently slice each lengthwise in half.
- Carefully scoop out the yolks into a large bowl. Setting the egg whites aside.
- Add chopped bacon (setting some aside for garnish), grease, mayo, and mustard to the bowl.
- Mash ingredients together with a fork or spatula until well-combined.
- Add fresh cracked pepper to taste.
- Scoop the mix back into the egg whites using two small spoons.
- Garnish with remaining bacon and chives.
- Serve ’em up!*
Notes
First off, avoid bacon bits (they’re garbage)! The higher-quality your bacon, the tastier your eggs. Second, if you opt to leave the bacon out, you’ll likely need to add a dash of Himalayan sea salt in its place.
Option to use store-bought mayonnaise instead. I’d recommend using Chosen Foods MCT mayo.
Option to swap MCT mayo for bacon grease.
Dijon adds dimension and texture to the eggs. I’d recommend using the brands Grey Poupon or Maille.
Deviled eggs DO NOT save well! If you’re determined to make them ahead of time, prepare the mix first and fill the eggs at the last minute.
- Prep Time: 18 Min
- Cook Time: 12 Min
- Category: Side Dish
- Method: Instant Pot
- Cuisine: Keto
Nutrition
- Serving Size: 1 Egg
- Calories: 153
- Sugar: <1g
- Fat: 14g
- Carbohydrates: <1g
- Fiber: 0g
- Protein: 8g
Find it online: https://ketoformamas.org/bacon-loaded-deviled-eggs/
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This content is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of such advice or treatment from a personal physician. All readers/viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Neither Katie Rodriguez nor the publisher of this content takes responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement or lifestyle program.