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Low-Carb Bacon Deviled Eggs Recipe
Low-Carb Bacon Deviled Eggs Recipe
Low-Carb bacon deviled eggs are as awesome as they sound! The best flavor of breakfast become your favorite appetizer. This amazing Low-Carb Gluten-Free Fat Fast recipe makes 24 halves at a time but that just might not be enough!
- Yield: 24 1x
- Category: Low-Carb, Gluten-Free, Fat Fast, High-Fat
Ingredients
Units
Scale
- 12 Eggs
- 1 pound bacon
- 1/2 cup mayonnaise
- 2 tablespoons Parmesan cheese
- 1 teaspoon Dijon mustard
Instructions
- Cut the bacon into one-inch pieces. Put the bacon in a pan and cook on high stirring frequently. When the bacon is brown and crisp, drain it on paper towels and cool. Put in a plastic bag and you have real bacon bits to use on eggs, salads, in quiches, etc.
- Put the eggs in a heavy pan and cover them with cold water. Heat on medium high until the water boils. Remove the eggs from the heat, cover, and wait 25 minutes. Pour off the water, shake the eggs in the pan to crack the shells, then fill the pan with cold water.
- Peel the eggs under cold running water. Cut the eggs in half lengthwise. Put the yolks in small bowl and the whites on a plate. Mash the yolks with a fork. Add the mayonnaise, Parmesan cheese, and Dijon mustard to the mashed yolks. Mix thoroughly.
- Fill a pastry bag with the yolk mixture and pipe it into the egg whites. Top with the cooked, crumbled bacon.
- Cover with plastic wrap and refrigerate. Keeps several days in the refrigerator.
Nutrition
- Serving Size: ½ Deviled Egg
- Calories: 177
- Sugar: 0g
- Sodium: 366mg
- Fat: 16g (79.3% calories from fat)
- Trans Fat: 0g
- Carbohydrates: trace
- Fiber: trace
- Protein: 9g
- Cholesterol: 112mg
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