• Krista Smith, FNTP

Bacon Cheddar Deviled Egg Dip

Updated: Apr 25, 2019

Low carbers and carb lovers can unite at your next game day event with my Bacon Cheddar Deviled Egg Dip! This low-carb/keto dip is not only delicious but super versatile. Enjoy it with sliced veggies, pita chips, crackers, as a sandwich spread or on sliced baguette… even by itself!

This tasty dip takes everything you love about a deviled egg and takes it to the next level. It’s not too time-consuming to make, especially if you have hardboiled eggs already handy and some cooked bacon. Planning ahead and making these the day before greatly lessens the prep time.

I added the eggs, white and light green pieces of onion, homemade mayo, mustard, salt and pepper to the food processor bowl and blended a bit first for about 20 seconds. The goal was not to pulverize everything to a paste but also not have it super chunky.

Once it started to smooth out, I stopped it, added the cheese, and blended again for about 20 seconds. At this point the texture was slightly grainy from the cheese (which doesn’t bother me).

Next, I removed the blade and stirred in the bacon. I wanted to get nice tiny pieces in each bite.

Almost done! Top with the dark green pieces of green onion and the leftover cheese and bacon.

Celery, cucumber and bell pepper made the most sense to me for low carb dipping tools. I'm sure most veggies would taste amazing. Tomatoes too!

As you can see, the littles loved it just as much as the adults! My youngest wanted to just eat spoonfuls of the dip because it was so yummy. You could totally do that. I won't tell.

Not watching your carb intake? Enjoy this with pita chips, baguette slices or crackers.

Bacon Cheddar Deviled Egg Dip

Makes about 3 C

Prep Time: About 25 minutes (10 min if you prep bacon and eggs ahead)


6 hardboiled eggs, peeled

4-6 green onions, minced (optional), separate the dark green from the white/light green parts

1/3 C plus 2T mayonnaise (I like my avocado mayo recipe!)

1T yellow mustard

¼ tsp salt (or to taste)

1/4 tsp black pepper

About 2 ½ oz. shredded cheddar cheese, divided

4 slices of cooked bacon, diced


Hard boil the eggs. Set the eggs in a pot and add enough water to cover the eggs. On high heat, bring to a boil and let boil on med-high for 10 minutes. Prepare a bowl full of ice and enough cold water to cover the ice. Once the eggs are done, use a slotted spoon to transfer them immediately into the ice water bath to cool. Then peel.

Meanwhile, cook the bacon. My favorite method is to bake it. To bake, preheat the oven to 420 degrees. Line a rimmed baking sheet with parchment paper and carefully lay the bacon slices on it, careful not to overlap. Bake for about 14 minutes, or until crispy, watching to be sure it doesn't burn. Place paper towels on a plate or in a glass dish. Use tongs to transfer the cooked bacon onto the paper towels to drain some of the grease.

Put the eggs, salt, pepper, mayo, mustard and white/light green onion into a food processor. Pulse until well combined. Add in most of the cheese, reserving some for topping later. Blend until mostly smooth (the cheese will give it a coarser texture). Stir in most of the bacon, leaving a little out as a topping.

Top with the remaining green onion, more cheddar cheese and remaining bacon.

Serve with veggies like celery, sliced cucumber, bell pepper slices; pork rinds or cheese "chips" like Whisps are other good options. Carb-lovers will enjoy it with crackers or pita chips.

Makes 6 servings

Calories: 257

Fat: 9.8g

Carbs: 1g

Protein: 9.8g

Palmdale, CA



Krista Smith
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Nutritional Therapy Practitioner


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