Bacon and tomato deviled eggs (recipe)

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Bacon and tomato deviled eggs (recipe)
NameBacon and tomato deviled eggs
IngredientsHard-boiled eggs Sour cream Tomato paste Ground mustard Flat-leaf Italian parsley Bacon Ground black pepper
Cooktime (in hours)0.75
Preptime (in hours)0.25
Totaltime (in hours)1
Keto friendlinessKeto friendly
Calories219.6
Fat19.5
Protein8.4
Carbohydrate2
Fiber0.2
Net carbohydrates1.8
Sugar1.4
Saturated fat5.3
Cholesterol (mg)227
Sodium331.5
Servings6
Reviewaggregate


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Editor-In-Chief: Prab R Tumpati, MD
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Bacon and tomato deviled eggs (recipe) is a keto friendly food item with net carbohydrates of about 1-2 per serving.
Bacon and tomato deviled eggs (recipe) image(external)

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Bacon and tomato deviled eggs (recipe)


  1. Cut the eggs in half and remove the yolk keeping the white half completely intact. Place yolks in a separate little bowl.
  2. In yet another bowl add your ranch dressing, sour cream, tomato paste, ground mustard, chopped parsley and bacon. Mix together with a whisk until smooth.
  3. Add the egg yolks to your dressing mixture and incorperate with a folk until fully incorperated.
  4. Place egg mixture in a plastic ziplock bag with a large tip on the end. (You can also just cut about a third of an inch off the bottom of the bag if you don't have a decorating tip.Fill the egg white halves with the mixture, and then lightly sprinkle a pinch of creole seasoning and a crank of fresh ground pepper onto every filled half.
  5. Chill in the fridge for about a half an hour and then serve.
  6. If you wanna make a short cut just substitute the ranch dressing, sour cream, tomato paste and half the bacon for Kraft's Tomato Bacon Dressing. I've made it both ways and they are both wonderful.

    Food tags
    Very Low Carbs,


Bacon and tomato deviled eggs (recipe) details

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Time:
Prep Time in Hours and Mins:1H

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Contributors: Prab R. Tumpati, MD