Keto Jalapeño Popper Deviled Eggs

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4 from 167 votes

Keto Jalapeño Popper Deviled Eggs

20 minutes
Calories 170kcal


  • 4 large eggs
  • 2 tablespoons mayonnaise (30 g/ 1.1 oz - you can make your own)
  • 1/3 cup cheddar cheese (30 g/ 1.1 oz - you can make your own)
  • 2 slices crispy bacon (30 g/ 1.1 oz - you can make your own)
  • 1 jalapeno chilies (30 g/ 1.1 oz - you can make your own)
  • cilantro (for garnish)


  • Place 4 large eggs in a pot and fill with water covering them by an inch.
  • Bring to a boil over high heat.
  • 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).
  • When done, transfer to a bowl filled with ice water and let them sit for 5 minutes.
  • 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.
  • 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.
  • Add the mayonnaise, grated cheddar, crumbled bacon and jalapeño pepper.
  • Season with salt and pepper to taste.
  • Mix until well combined using a fork.
  • Use a spoon or a small cookie scoop to fill in the egg white halves with the egg yolk mixture.
  • Garnish with fresh cilantro and serve or place in an airtight container and refrigerate for up to 2 days.


Calories: 170kcal

Originally posted 2019-02-20 17:12:37.

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