Deviled eggs are a classic keto friendly food. So what better to do than add bacon!

Here is the finished product!

Start by carefully placing the eggs in cold water. Make sure the water covers about 1 inch above the eggs.

If you have your own method of boiling eggs, insert it here. Personally, I wait until the water boils and then boil it for 15 minutes.

When they are done, dump the hot water and submerse the eggs in cold water. Then take the eggs and crack them against the slide of the pot till they look like this. Once they are cracked, roll the egg between your hands. The shell should just flake off. If you are new to peeling eggs, the key is to realize that there is the shell, then a thin meniscus, followed by the egg white and then the yolk in the center. Ideally you want to get under the meniscus and then the peeling goes very smoothly. If the shell is just flaking off, but your not under the meniscus, the peeling will be very difficult. Another common problem is that the meniscus does not peel away and is basically stuck. This makes peeling hard and most likely this is a result in either cooking the eggs too long or too little.

Here are the peeled eggs. Make sure they are dry.

Here are the three steps of the deviled egg process. Start with the boiled, peeled, dry egg and cut it in half lengthwise. Then you will see the yolk in the middle of the egg white. Pop the egg yolk out by gently pressing from the back. Do this for all of the eggs and put the yolks in a separate bowl.

Here are the emptied shells.

Assembled egg yolks.

Start by crumbling the egg yolks with a fork till its about this consistency.

Add in the wet ingredients and mix it up. There are many options but I put in Mayo and no sugar added pickle relish. I generally just add mayo in dollops until it reaches the consistency above.

The final step is to mix in some crumbled bacon!

Here are the finished deviled eggs! I sprinkle paprika over the top to finish them off.

