Loaded Deviled Eggs
Loaded Deviled Eggs

Loaded Deviled Eggs #appetizer #eggs #keto

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These delicious keto deviled eggs with bacon have a creamy and velvety soured cream filling, with savory cheese, fresh bacon, and contemporary chives. If you wish a fast low carb starter to bring round a vacation party, or a simple direction to pack in your lunch, this can be a direction you’ll undoubtedly wish to undertake.I love taking classic dishes like Deviled Eggs and giving them a fun twist with new flavors. For this direction, I took inspiration from loaded potato skins — and combined those classed ingredients with deviled eggs.

This direction for loaded deviled eggs needs solely some of ingredients and takes virtually no time in the slightest degree to arrange.

Ingredients

  • 12 eggs large
  • 1/2 cup sour cream
  • 2 teaspoons Dijon mustard
  • 1/2 cup sharp cheddar cheese shredded
  • 4 strips bacon cooked and crumbled
  • 3 tablespoons fresh chives minced
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
Loaded Deviled Eggs
Loaded Deviled Eggs

Instructions

  1. Make hard-boiled eggs: Fill a large pot with water and bring to a boil. Carefully place eggs in the hot water.
  2. Place the lid on the pot, reduce heat to low, and cook the eggs on a bare simmer for 12 minutes.
  3. Remove the eggs to an ice bath and chill for 10-15 minutes. Carefully peel the eggs.
  4. Slice the eggs in half lengthwise. Remove egg yolks and place in a mixing bowl. Using a fork, mash the yolks.
  5. Add the sour cream, mustard, shredded cheese, bacon, chives, garlic powder, salt, and pepper. Mix well. You may add more sour cream to reach desired smoothness.
  6. Taste for seasoning, and add more salt and pepper as needed. Spoon or pipe the yolk mixture into the halved egg whites. Chill and serve.

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