facebook pixelKeto Chow Recipes - Keto Spicy Deviled Eggs
spicy taco devilled eggs- featuring spicy taco soup Keto Chow

Spicy Taco Deviled Eggs

Recipe Creator ,Chef Taffiny Elrod
This version of the dinner party classic is every bit as deluxe and crave-worthy as it looks.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Appetizer, Snacks
Servings 12servings
Calories 124.9kcal


  • 12largeegg(s)
  • 3Tbsp.mayonnaise
  • 1Tbsp.bacon fat
  • 1tsp.apple cider vinegar
  • 1servingSpicy Taco Base Keto Chow
  • NaNcayenne pepper(optional)
  • 1piececrisp-cooked baconfinely crumbled
  • 1green onionthinly sliced for garnish
  • Hot or sweetred peppercut into small pieces for garnish


  • Place the eggs in a pot large enough to hold them in a single layer. Cover the eggs with cool water, cover the pot tightly and bring to a boil. When the pot boils, remove it from the heat.
  • Keep the pot tightly covered and let sit undisturbed for ten minutes. Then drain the eggs and run them under cold water or plunge them into ice water to cool quickly.
  • Peel the eggs, cut them in half, and place the yolks in a bowl.
  • Mash the yolks, add in the mayonnaise, bacon fat, and vinegar; mix until smooth.
  • Add the Keto Chow and cayenne pepper if using, and mix well. If it’s too thick, add water a tsp. at a time until it's creamy and easy to stir.
  • Pipe or spoon the yolk mixture back onto the egg whites.
  • Sprinkle with the crumbled bacon and garnish with green onion and red peppers.
  • Chill for 30 minutes in the refrigerator for best results. Store in the refrigerator in an airtight container for up to three days.


Serving: 2egg halvesCalories: 124.9kcalCarbohydrates: 1.7gProtein: 8.6gFat: 9.1gSaturated Fat: 2.5gPolyunsaturated Fat: 2.33gMonounsaturated Fat: 3.17gCholesterol: 189.6mgSodium: 193.4mgPotassium: 205.71mgFiber: 0.8gSugar: 0.9gVitamin A: 579.35IUVitamin C: 18.12mgCalcium: 55.2mgIron: 0.82mgSugar Alcohol: 0.01gNet Carbs: 0.89g

Photos by Sarah DeYoung