Carnivore bacon deviled eggs
Deviled eggs with no mustard and no mayonnaise: the yolks are whipped with butter and sour cream until silky, piled back into the whites and topped with crisp, salty bacon. The sour cream brings the tang that mustard usually provides.
- Time
- 30 min (15 prep + 15 cook)
- Servings
- 6
- Per serving
- 114 kcal
- Protein
- 8 g
Ingredients
- 6 large eggs
- 1/2 tbsp butter, softened
- 3 tbsp sour cream
- a pinch salt, or to taste
- 2 slices, cooked crisp bacon, crumbled
Steps
- Cover the eggs with cold water, bring to a gentle boil, cook 10 minutes and cool in iced water. While the eggs cook, fry the bacon until crisp, then drain and crumble it. Peel the eggs, halve them lengthwise and tip the yolks into a bowl.
- Mash the yolks with the butter, sour cream and salt until smooth. Taste it before adding more salt, since the bacon will add some.
- Spoon or pipe the filling back into the whites and top with the bacon. Keep them covered in the fridge for up to 2 days, with the bacon stored apart and added just before serving.
Good to know
Can I add a little kick?
If you are not strict, a dab of Dijon or a dusting of paprika is the classic. Strict carnivore eaters often use a little extra sour cream and more salt.
Alternative
Per
- Calories
- 185
- Protein
- (28%)
- 13 g
- Fat
- (69%)
- 14 g
- Carbohydrates
- (4%)
- 2 g
- of which sugar
- 1 g
- Fiber
- 0 g
- Sodium
- 328 mg
More snacks
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 682 kcal goes into the pot and 373 g of ingredients comes out as about 368 g of food: 185 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.