Name: Bacon Deviled Eggs Recipe
Total time: 35 min
Yield: 6
Cuisine: American

<p>Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.</p>


Content Type Key : footer-about

Slurrp

Quiz: Every day is Paneer day!

4 Must - Try Cocktail Recipes To keep You Warm This Winter!

Kiwi Berries And Kiwi Fruit: Are They Same? Find Out Here

Warm Up With Gajar Ki Kanji, A Nutritious Winter Drink

South Indian Chili Tamarind Pickle Adds A Kick To Any Meal

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

These bacon deviled eggs are so tasty and simple to make paleo friendly mayo, dijon mustard, crispy savory bacon and chives. 

How to make Bacon Deviled Eggs  Recipe

Michele Rosen

Crawler

American

<p>These bacon deviled eggs are so tasty and simple to make paleo friendly mayo, dijon mustard, crispy savory bacon and chives. </p>

Homemade mayo or store bought paleo mayo

Dijon mustard

Fine grain sea salt

Slices nitrate free bacon

Thinly sliced fresh chives or green onions

Smoked paprika

To hard boil the eggs, place them in a large saucepan and cover with cold water about an inch above the eggs. Bring to a rolling boil, then turn off the heat and cover the saucepan. Let the eggs steam this way for 12-14 minutes, then run under cold water. Allow the eggs to cool for at least 15 minutes, then peel.

step 1

Meanwhile, cook the bacon in a skillet until crispy, then drain and crumble.

step 2

Once the eggs have cooled, slice each one in half lengthwise. Carefully remove the yolks and put them in a medium bowl. Set the egg white halves aside for the meantime.

step 3

Mash the hard boiled egg yolks with a fork, then add the mustard, mayo, salt, pepper, hot sauce and 1 tablespoon of chives and mix very well, until you have a thick, creamy filling for the whites.

step 4

Carefully spoon the yolk mixture into the egg white halves, about 1-2 tbsp per half or enough to overfill a little.

step 5

Sprinkle the smoked paprika over all the eggs, then top with the crumbled bacon and more chopped chives. Serve right away, or cover tightly with plastic wrap and store in the fridge until serving. Enjoy!

step 6

Paleo Running Momma