Bacon Deviled Eggs
I cannot believe Easter is already here. This is just madness! Once again, in the blink of an eye, time is flyinggggggg by. Okay, so, I don’t know about you, but I can always eat deviled eggs. Seriously, when I see them as an appetizer at a gathering, they are the first thing on my plate. It’s like they are calling my name… “Natashaaaaaa, eat me!” But, I know not everyone picks the cleanest of ingredients to use, and that is very important to me, and I hope it is to you too!
Let’s talk Spring. It’s definitely in the air here in Northern California! The blossoms are blooming all over town on the trees and I’m in love with them floating around in the breeze. The air is fresh and crisp, and we haven’t hit the triple digits yet! I just wish Spring time would last a little longer around here. It’s like we get a glimpse of it and then, BAM, the blazing summer heat is relentless. Speaking of Spring, it’s the time of the year where I start lightening up my meals and enjoying the seasonal produce. Asparagus is one of my favorite spring vegetables, but honestly, I do eat it year round. Lemon curd also reminds me of Spring. One of my favorite memories is making a layered lemon curd blackberry trifle for Mother’s Day and sharing it with my Grandmother. That was wayyyyy before my Paleo eating days, so maybe I’ll clean it up and make it again soon. But, you can enjoy my cleaned up Luscious Paleo Lemon Curd recipe and serve it for your Easter weekend brunch! Mix it with some coconut whipped cream and add in some fresh berries for a nice, light dessert!
Okay, okay, back to the bacon.
Bacon makes everything better. Especially, BAE: bacon and eggs!
These bacon deviled eggs are super flavorful, because, bacon. Duh. And they are clean. I used homemade mayo in these to make sure no sneaky, processed sugars ended up in them. You can just as easily use any clean, paleo mayo, such as this avocado oil mayo made by Primal Kitchen Foods. I also snuck in a little tang with some lemon juice and pickle juice. That’s right. Pickle juice! It adds a little acidity to help balance out the fat from the yolk, mayo, and bacon.
Recipe Tips: My palate is different that your palate. Mind blowing news, I know! The reason I mention this is because you are more than welcome to increase or decrease any of the flavors in my recipes to suit your own taste buds! If you want more salt, add it. Less spice, go for it! More whatever, do it! Get my drift?? If you want the yolk mixture to be creamier, you can add more mayo to the mixture. This is going to vary depending on the egg size you get and how big the yolks are. So, just adjust accordingly.
Equipment You’ll Need:
- 1 dozen farm fresh eggs
- 1/4 cup paleo mayo (or homemade)
- 1 tsp Himalayan sea salt
- 1 package bacon
- 1-2 tbsp lemon juice
- 1-2 tbsp dill pickle juice (optional, but really good)
- jalapeño, minced
- chives, chopped
- Place slices of bacon on a parchment lined baking sheet and put in cold oven. Turn oven on to 400F and let bacon bake for approx 15-20 minutes depending on how thick it is. When done, remove from oven onto a paper towel lined plate and set aside.
- Boil eggs: place eggs in a saucepan and fill with cold water to just above eggs. Bring to a boil, then turn off and cover with a lid and remove from heat. Let sit for 10 minutes. Drain water and place eggs into an ice bath to cool.
- Once eggs have cooled, peel them under running water to help remove shell. Cut hard boiled eggs in half and scoop out yolks into a bowl. Add mayo, sea salt, lemon juice and dill pickle juice to bowl and mash with a fork. Or you could use a handheld immersion blender to get really smooth! Taste yolk mixture and adjust seasonings to your preference.
- Use a ziplock for a piping bag by filling it with the yolk mixture and cutting off corning. Pipe mixture into egg whites.
- Toppings: chop a few pieces of bacon (you can add into yolk mix too if you want!) and add to deviled eggs along with minced jalapenos, chives, and a sprinkle of cayenne pepper if you’re feeling it!
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