Bacon and crispy garlic deviled eggs! Delicious, keto and Whole30 compliant!
10 large eggs, hard boiled
1/4 cup Primal Kitchen Mayo or One Minute Mayo
2 tablespoons Dijon Mustard
1/2 teaspoon ground white pepper
5 slices bacon
4 cloves garlic
pinch of salt, optional
See post for how to boil the eggs.
Heat a large skillet over medium heat. Put the bacon in the skillet and cook 5-6 minutes per side or until very crispy. Remove the bacon and add in the minced garlic. Fry in the fat until golden brown and aromatic. Use a spoon to remove from the fat and put on a paper-lined plate to drain.
Halve all your eggs and gently remove the yolks. Add them all to a bowl and mix with the mayo, mustard, pepper, garlic. Mince up the bacon and add it to the bowl too. Mix well! Taste, add salt as needed.
Use a small scoop or teaspoon to fill the egg whites with the fried garlic and bacon yolk mix. I used a small 1-ounce scoop to make then look all purdy! Enjoy!
- Serving Size: 2 eggs
- Calories: 269
- Fat: 23g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 15g
Keywords: Bacon Garlic Deviled Eggs