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.
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Allergy information for Keto Jalapeño Popper Deviled Eggs
✔ Gluten free
✔ Nut free
✔ Avocado free
✔ Coconut free
✔ Fish free
✔ Shellfish free
Nutritional values (per serving)
Net carbs0.8 grams
Calories from carbs 2%, protein 23%, fat 75%
Total carbs1 gramsFiber0.1 gramsSugars0.4 gramsSaturated fat4.7 gramsSodium329 mg(14% RDA)Magnesium10 mg(3% RDA)Potassium102 mg(5% EMR)
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
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