Keto Jalapeño Popper Deviled Eggs

Deviled eggs stuffed with cheddar cheese, crispy bacon, and jalapeño pepper make a delicious keto appetiser. I make deviled eggs almost every week and that's why I always keep boiled eggs in the fridge.

Ingredients
  • 4 large eggs
  • cilantro for garnish
  • salt and pepper to taste
  • 1/3 cup grated cheddar cheese (38 g/ 1.3 oz)
  • 1 jalapeño pepper, sliced (14 g/ 0.5 oz)
  • 2 slices crispy bacon, crumbled (20 g/ 0.7 oz)
  • 2 tbsp mayonnaise (30 g/ 1.1 oz) - you can make your own


Keto Jalapeño Popper Deviled Eggs

Instructions
  1. Place 4 large eggs in a pot and fill with water covering them by an inch. Bring to a boil over high heat. Keto Jalapeño Popper Deviled Eggs
  2. Once the water starts boiling, turn off the heat and cover with a lid. Remove from the burner and keep the eggs covered in the pot for 13 minutes (10 minutes for medium sized eggs, 15 minutes for extra large eggs). Keto Jalapeño Popper Deviled Eggs
  3. When done, transfer to a bowl filled with ice water and let them sit for 5 minutes. Keto Jalapeño Popper Deviled Eggs
  4. To peel, remove from the ice water and crack each egg several times on the kitchen surface. Gently peel off the shells. Fresh eggs don't peel well. It's better if you use eggs that you bought 7-10 days before cooking. Keto Jalapeño Popper Deviled Eggs
  5. Cut the eggs in half and carefully - without breaking the egg whites - spoon the egg yolks into a bowl. Hard-boiled eggs can be stored in the fridge for up to a week. Keto Jalapeño Popper Deviled Eggs
  6. Add the mayonnaise, grated cheddar, crumbled bacon and jalapeño pepper. Season with salt and pepper to taste. Mix until well combined using a fork. Keto Jalapeño Popper Deviled Eggs
  7. Use a spoon or a small cookie scoop to fill in the egg white halves with the egg yolk mixture. Keto Jalapeño Popper Deviled Eggs
  8. Garnish with fresh cilantro and serve or place in an airtight container and refrigerate for up to 2 days.

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