Devilled Eggs

  • YieldMakes 12 halves


    • 6 eggs, hard boiled
    • ½ c Primal Kitchen mayo OR search Homemade mayo in database.
    • 1 T + 1 tsp brown or Dijon mustard
    • ¼ tsp fine grain sea salt
    • 2-3 slices nitrate free bacon
    • 2 T thinly sliced fresh chives or green onions
    • ½ tsp smoked paprika



    Peel your hard boiled eggs and cut 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.


    Cook the bacon over med-hi heat in a heavy skillet until crisp, then drain, crumble, and set aside.


    Mash the hard boiled egg yolks with a fork, then add the mayo, mustard, and salt and mix very well, until you have a thick, creamy filling for the whites. Alternatively, you could beat with a hand mixer to get a smooth consistency.


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


    Sprinkle the smoked paprika over all the eggs, then top with the crumbled bacon and chives or scallions.


    Serve right away, or cover tightly with plastic wrap and store in the fridge until serving.

    Recipe adapted from: paleorunningmama

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