Crispy Bacon Deviled Eggs

So, deviled eggs are not a new thing — I get that. However, two things: It’s almost Easter People… and.. I feel like they are a forgotten staple that are great for meal prep… plus… bacon. I like to add a deviled egg into my meal prep because I can make a dozen eggs quickly in my instant pot and then fill them as I want one.

Cook the Eggs – Make the Filling – Store Separately – Fill the Egg when You’re Ready to Eat.

The other awesome thing is the fact that you don’t have to hard boil your own eggs — you can go right to the store now and get eggs that are already hardboiled … it’s like meal prep heaven!

These are Paleo, Whole30 and Keto (1 Net Carb, 9g Fat, 7g Protein / 2 halves) — so they are for everyone!


Crispy Bacon Deviled Eggs

Author Megan


  • 12 Eggs Hard Boiled
  • 4 Slices Compliant Bacon Cooked & Chopped
  • 1/2 Cup Complaint Mayo
  • 1 Garlic Clove Minced
  • 4 Dashes Hot Sauce Or More
  • 1 Tsp Mustard
  • 1 Tbsp White Vinegar
  • Salt & Pepper To Taste
  • 1 Tsp Paprika


Hard Boiled Eggs via Instant Pot

  1. Place Eggs on Rack with 1 Cup of Water. 

  2. Cook on High Pressure for 5 Minutes.

  3. Natural Release for 5 Minutes.

  4. Quick Release the Pressure.

  5. Soak in Ice Water for 5 minutes.

  6. Peel the eggs. Slice in half and set Hard Yolks in a bowl. Put Egg Whites in the fridge.


  1. Add the Mayo, Mustard, Hot Sauce, Garlic, and Vinegar to the bowl with the Yolks. Mix until smooth. (You could use a stand mixer / hand mixer )

  2. Add Salt & Pepper to taste. 

  3. Mix in half of the Bacon.

  4. Store the filling in a mason jar in your fridge and fill when ready to eat.

  5. When ready to serve - Top with Paprika & Bacon!


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