Keto Jalapeño Popper Deviled Eggs

Deviled eggs stuffed with cheddar cheese, crispy bacon, and jalapeño pepper make a delicious keto appetiser. I make deviled eggs almost every week and that's why I always keep boiled eggs in the fridge.

Let's start with the basics - hard boiling eggs. To my surprise, not even I knew how to cook eggs perfectly, until recently. I've tried "regular" boiling, steaming, and even oven baking. Eventually, I realised that the best way to get perfectly cooked eggs is to slowly boil them in hot water and immediately cool them down in ice water. If you ever cooked eggs for too long, you must have noticed an unsightly green layer around the egg yolks (see step 2 in this recipe) - that's very common with a regular boiling method.

Step-by-step

1. Place 4 large eggs in a pot and fill with water covering them by an inch. Bring to a boil over high heat.

   

2. Once the water starts boiling, turn off the heat and cover with a lid. Remove from the burner and keep the eggs covered in the pot for 13 minutes (10 minutes for medium sized eggs, 15 minutes for extra large eggs).

   

3. When done, transfer to a bowl filled with ice water and let them sit for 5 minutes.

   

4. To peel, remove from the ice water and crack each egg several times on the kitchen surface. Gently peel off the shells.
   Fresh eggs don't peel well. It's better if you use eggs that you bought 7-10 days before cooking.

   

5. Cut the eggs in half and carefully - without breaking the egg whites - spoon the egg yolks into a bowl.
   Hard-boiled eggs can be stored in the fridge for up to a week.

   

6. Add the mayonnaise, grated cheddar, crumbled bacon and jalapeño pepper. Season with salt and pepper to taste. Mix until well combined using a fork.

   

7. Use a spoon or a small cookie scoop to fill in the egg white halves with the egg yolk mixture.

   

8. Garnish with fresh cilantro and serve or place in an airtight container and refrigerate for up to 2 days.

   

Recipe

Keto Jalapeño Popper Deviled Eggs

★★★★★4.6 (69 ratings)

Deviled eggs stuffed with cheddar cheese, crispy bacon, and jalapeño pepper make a delicious keto appetiser. I ...

Hands on

10m

Overall

20m

Servings

4

0.8 g

Net carbs

10.1 g

Protein

14.6 g

Fat

177

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings

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Ingredients makes 4 servings, 8 deviled eggs

• 4 large eggs
• 2 tbsp mayonnaise (30 g/ 1.1 oz) - you can make your own
• ¹/₃ cup grated cheddar cheese (38 g/ 1.3 oz)
• 2 slices crispy bacon, crumbled (20 g/ 0.7 oz)
• 1 jalapeño pepper, sliced (14 g/ 0.5 oz)
• salt and pepper to taste
• cilantro for garnish

Instructions

1. Place 4 large eggs in a pot and fill with water covering them by an inch. Bring to a boil over high heat.

2. Once the water starts boiling, turn off the heat and cover with a lid. Remove from the burner and keep the eggs covered in the pot for 13 minutes (10 minutes for medium sized eggs, 15 minutes for extra large eggs).

3. When done, transfer to a bowl filled with ice water and let them sit for 5 minutes.

4. To peel, remove from the ice water and crack each egg several times on the kitchen surface. Gently peel off the shells.
   Fresh eggs don't peel well. It's better if you use eggs that you bought 7-10 days before cooking.

5. Cut the eggs in half and carefully - without breaking the egg whites - spoon the egg yolks into a bowl.
   Hard-boiled eggs can be stored in the fridge for up to a week.

6. Add the mayonnaise, grated cheddar, crumbled bacon and jalapeño pepper. Season with salt and pepper to taste. Mix until well combined using a fork.

7. Use a spoon or a small cookie scoop to fill in the egg white halves with the egg yolk mixture.

8. Garnish with fresh cilantro and serve or place in an airtight container and refrigerate for up to 2 days.

Nutrition per serving, 2 deviled eggs

Carbs 2%Protein 23%Fat 75% of calories

Net carbs

0.8 g

Total carbs

1 g

Fiber

0.1 g

Sugars

0.4 g

Protein

10.1 g

Fat

14.6 g

Saturated fat

4.7 g

Calories

177 kcal

Sodium

329 mg · 14.3% RDA

Magnesium

10 mg · 2.52% RDA

Potassium

102 mg · 5.09% EMR

Nutrition by ingredient

Per serving	Net carbs	Protein	Fat	kcal
Egg, whole, fresh, raw (free-range or organic eggs)	0.4 g	6.3 g	4.8 g	72
Mayonnaise	0 g	0.1 g	6.2 g	56
Cheddar cheese	0.3 g	2.2 g	3.1 g	38
Bacon, crispy (bacon grease removed)	0 g	1.5 g	0.5 g	11
Peppers, Jalapeno, fresh	0.1 g	0 g	0 g	1
Salt, pink Himalayan rock salt	0 g	0 g	0 g	0
Pepper, black, spices	0 g	0 g	0 g	0
Coriander (cilantro), fresh	0 g	0 g	0 g	0
Total	0.8 g	10.1 g	14.6 g	177

• Gluten free
• Nut free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Low FODMAP