Bomb Bacon Deviled Eggs

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You need these in your life. Fireworks, puppies, rainbows, nothing will look the same after you’ve had these. No bragging, just truth.

I’m thrilled to share this recipe with you. Deviled eggs are one of those dishes I desperately want to eat when I see them at parties, but sadly have to decline. I avoid oils that aren’t beneficial to me, and most every deviled egg recipe has mayonnaise, which is made of vegetable or canola oil.

Now however, you can find olive oil mayo in most stores. Yay! You can also order it by clicking on the link.

If you prefer to make your own homemade mayo (you know, for funsies) then here is my recipe for a basic paleo mayo.

The other thing that makes these bomb bacon deviled eggs so incredible is….. you thought I was going to say bacon didn’t you……the seasonings. I made these at least 4 times before the seasoning was just right. 20160310_16304820160310_163129

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By the way, if you are making these solely for you and not for a party or shindig of any kind, no worries, I won’t judge.

Bomb Bacon Deviled Eggs

Prep Time: 25 minutes

Cook Time: 10 minutes

Total Time: 35 minutes

Yield: 24 halves

Serving Size: 2 halves, 1 egg

Calories per serving: 132.8

Fat per serving: 10.9 g

Saturated fat per serving: 2.695 g

Carbs per serving: .701 g

Protein per serving: 8.032 g

Fiber per serving: .123 g

Sugar per serving: .429 g

Sodium per serving: 251 mg

Cholesterol per serving: 221.3

Bomb Bacon Deviled Eggs

Voila! You are ready to take your Bomb Bacon Deviled Eggs to that party, or to place them on your kitchen counter and come “visit” them all day as they lure you in.

Ingredients

  • 12 eggs
  • 5 T. paleo mayonnaise
  • 2 T dijon mustard
  • 4 strips thick bacon
  • ¼ tsp salt
  • ¼ tsp pepper
  • ½ tsp dill, dried
  • Paprika & cayenne, to sprinkle on top

Instructions

  1. Grab your big saucepan and fill it 3/4 way with water, add a pinch of salt and put the lid on.
  2. Bring the water to a boil, then add your eggs. Cook them for 9-12 minutes.
  3. While your eggs are boiling, cook your bacon in a medium frying pan, until crispy. Remember to spray the pan with oil if needed.
  4. Remove and place on paper towels while they cool. Once cool, crumble them. Set aside.
  5. Once the eggs are done cooking, immediately remove them from heat and drain the hot water.
  6. Add ice cubes to the eggs in the saucepan. Allow to completely cool.
  7. In a medium bowl, place your paleo mayo, Dijon mustard, salt, pepper and dill. Mix together. You’ll come back to this in a minute.
  8. Once the eggs are completely cool, you’re ready to peel them. I personally like peeling them by cracking the egg on all its sides, almost a rolling motion, and then peeling them over the sink. This makes it easier for me to rinse off and make sure I got all the shell off. I know there are tons of ways to peel an egg shell, so do what works for you.
  9. Now cut each egg in half length wise and remove the yolks. All yolks go in the bowl with your mayo mixture. Using a wooden spoon, stir that up really well. This may take a couple minutes.
  10. Taste to make sure the flavors are blending well.
  11. It is time to fill our eggs. I like to place mine on a fresh white plate for a simple, yet elegant look. In the pictures you'll see I used a yellow plate this time. That's because I made them for my bible study teen girls and thought they'd appreciate a fun look.
  12. Scoop your deviled mixture into each egg white, filling just a little over the top. Optional: You can of course put the mixture into a piping bag and fill the eggs this way. I like the 'non-uniform' look these eggs have without the piping, but if you want to pipe them, by all means do!
  13. Once they are filled, sprinkle just a touch of paprika and cayenne on top.
  14. Last, drop a little bacon on top of each egg.
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