Devilled Eggs

  • YieldMakes 12 halves

    Ingredients

    • 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

    Directions

    1

    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.

    2

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

    3

    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.

    4

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

    5

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

    6

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

    Recipe adapted from: paleorunningmama

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