Bacon-wrapped egg bombs roll a creamy filling of mashed hard-boiled eggs, butter, cheddar, and mayonnaise in salty, pliable bacon. They bake at 375°F / 190°C and come out like a cross between deviled eggs and a bacon snack. With 28g of fat and just 2g of carbs per serving, they are made for the keto table.
Get ready to meet your new favorite savory snack! If you’re a fan of deviled eggs and can’t resist crispy bacon, these Bacon-Wrapped Egg Bombs are about to blow your mind. They’re a ridiculously delicious, high-fat, low-carb treat perfect for a quick breakfast, an afternoon pick-me-up, or a party appetizer that will have everyone begging for the recipe. The creamy, cheesy egg filling wrapped in a salty, crunchy slice of bacon is a flavor combination made in heaven. Let’s get cooking!
Ingredients
• 5 slices bacon
• 3 large eggs, hard boiled
• ¼ cup / 28g (0.99 oz) shredded cheddar cheese
• 1/3 cup / 76g (2.68 oz) butter, softened
• 3 tablespoons / 45g (1.59 oz) mayonnaise
• Sea salt and freshly ground black pepper to taste
Instructions
1. Directions
2. Cook the Bacon: Preheat your oven to 375°F / 190°C. Line a baking sheet with parchment paper for easy cleanup. Arrange the bacon slices in a single layer and bake for 10-15 minutes, or until they are golden brown but still pliable. Don’t let them get too crispy! Transfer the bacon to a paper towel-lined plate and reserve a tablespoon of the rendered bacon grease.
3. Prepare the Egg Filling: While the bacon cooks, peel your hard-boiled eggs and quarter them. Place the egg quarters and the softened butter into a medium bowl. Use a fork or a potato masher to mash them together until you have a relatively smooth, creamy mixture.
4. Combine and Chill: To the egg mixture, add the shredded cheddar cheese, mayonnaise, and the reserved bacon grease. Season generously with sea salt and freshly ground black pepper. Stir everything together until well combined. Cover the bowl and refrigerate for at least 45 minutes, or until the mixture is firm enough to handle.
5. Assemble the Bombs: Once chilled, remove the egg mixture from the refrigerator. Divide it and roll it into 5 evenly-sized balls. Carefully wrap one slice of the pre-cooked bacon around each egg ball, securing it if necessary with a toothpick. Serve immediately or store in an airtight container in the refrigerator.
Nutritional Information
• Nutrition (per serving)
• Calories: 292
• Total Fat: 28g
• Carbohydrates: 2g
• Protein: 8g
Pro Tips
• Don’t overcook the bacon initially. It needs to be pliable enough to wrap around the egg balls without cracking. Aim for cooked but not crispy.
• For an extra flavor boost, mix in a teaspoon of Dijon mustard or a pinch of smoked paprika into the egg filling.
• If the egg mixture is too soft to form into balls, place it in the freezer for 10-15 minutes to help it firm up quickly.
• Use a small cookie scoop to create uniform-sized egg balls for a more professional presentation.
FAQ
Q: Are these Bacon-Wrapped Egg Bombs keto-friendly
A: Yes, absolutely! With only 2 grams (0.07 oz) of carbohydrates and 28 grams (0.99 oz) of fat per serving, this recipe is an excellent high-fat, low-carb treat that fits perfectly into a ketogenic diet.
Q: How do I keep the bacon from falling off the egg balls
A: The key is to cook the bacon until it’s golden but still pliable, not crispy. This flexibility allows it to wrap snugly. If you’re still having trouble, you can secure the end of the bacon slice with a toothpick.
Q: Can I make these egg bombs ahead of time
A: Yes, these are great for meal prep or making ahead for a party. You can fully assemble the egg bombs and store them in an airtight container in the refrigerator for up to 3 days. Serve them chilled.
Q: My egg mixture is too soft to roll into balls what should I do
A: If the egg filling is too soft to handle, it just needs to be chilled longer. The recipe suggests refrigerating for at least 45 minutes, but for a quicker fix, you can place the mixture in the freezer for 10-15 minutes to help it firm up.
Pro Tips
- Bake the bacon only until golden and still pliable, not crispy. It needs to stay flexible so it wraps snugly around the egg balls without cracking; secure the ends with a toothpick if needed.
- Chill the egg mixture for at least 45 minutes until firm enough to roll. If it is still too soft, put it in the freezer for 10-15 minutes to firm up quickly.
- Reserve a tablespoon of the rendered bacon grease and mix it into the filling with the cheddar and mayonnaise. It ties the bacon flavor right into the creamy egg center.
- Use a small cookie scoop to portion uniform egg balls, which makes the five bombs look neat and helps each bacon slice wrap evenly.
- For a flavor twist, work a teaspoon of Dijon mustard or a pinch of smoked paprika into the egg filling before chilling.
Frequently Asked Questions
Are bacon-wrapped egg bombs keto-friendly?
Yes, each serving packs 28g of fat and just 2g of carbohydrates. The butter, cheddar, and bacon make them a genuinely high-fat, low-carb snack.
How do I keep the bacon from falling off the egg balls?
Cook the bacon until golden but still pliable, then wrap it snugly around each chilled egg ball. A toothpick through the end holds everything together while serving.
Can I make these egg bombs ahead of time?
Yes, they are great for parties and meal prep. Fully assembled bombs keep in an airtight container in the refrigerator for up to 3 days and are delicious served chilled.
My egg mixture is too soft to roll. What should I do?
Chill it longer: at least 45 minutes in the refrigerator, or 10-15 minutes in the freezer for a quick fix. The mixture firms up fast once cold.
Recipe card below.
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Bacon-Wrapped Egg Bombs
Ingredients
Method
- Directions
- Cook the Bacon: Preheat your oven to 375°F / 190°C.
- Line a baking sheet with parchment paper for easy cleanup.
- Arrange the bacon slices in a single layer and bake for 10-15 minutes, or until they are golden brown but still pliable.
- Don't let them get too crispy!
- Transfer the bacon to a paper towel-lined plate and reserve a tablespoon of the rendered bacon grease.
- Prepare the Egg Filling: While the bacon cooks, peel your hard-boiled eggs and quarter them.
- Place the egg quarters and the softened butter into a medium bowl. Use a fork or a potato masher to mash them together until you have a relatively smooth, creamy mixture.
- Combine and Chill: To the egg mixture, add the shredded cheddar cheese, mayonnaise, and the reserved bacon grease.
- Season generously with sea salt and freshly ground black pepper.
- Stir everything together until well combined.
- Cover the bowl and refrigerate for at least 45 minutes, or until the mixture is firm enough to handle.
- Assemble the Bombs: Once chilled, remove the egg mixture from the refrigerator.
- Divide it and roll it into 5 evenly-sized balls. Carefully wrap one slice of the pre-cooked bacon around each egg ball, securing it if necessary with a toothpick.
- Serve immediately or store in an airtight container in the refrigerator.
- Don't overcook the bacon initially. It needs to be pliable enough to wrap around the egg balls without cracking. Aim for cooked but not crispy.
