With summer rapidly approaching, the time for family gatherings, outdoor barbeques and delicious eating is right around the corner.
With that, I love having access to high-protein, high-nutrition recipes that everyone loves.
These Bacon Deviled Eggs are no eggception. 😉
We love using our Uncured Bacon from The Savory Butcher to make these as not only do we get a better overall flavor but can be confident that we are using the best pork around when we put it to use!
If you haven’t checked out The Savory Butcher yet, you really should! This co-op is our new favorite way to obtain high-quality farm-to-table meats at unbeatable prices.
If The Savory Butcher doesn’t yet have a delivery stop set up for your area, be sure to fill in their interest form and share our link with everyone you know so that The Savory Butcher can help you get affordable farm-to-table meats in your town, ASAP!
Bacon Deviled Eggs
Ingredients
- 6 hard-boiled eggs
- 2 TBS Mayonnaise
- 1 TBS Whole Grain Mustard
- 1/2 TBS Minced Garlic
- 2 Pieces Cooked Bacon, Crumbled (reserve bacon grease)
- 1 TBS Bacon Grease
- Salt and Pepper to taste
- Smoked Paprika for Garnish
Instructions
- Boil eggs to hard boil stage (if you have an Instant Pot, we use the 5-5-5 method with great success). Carefully peel then slice in half. Place yolks into a small mixing bowl.
- Add mayonnaise, whole grain mustard, minced garlic and bacon grease to the yolks, then smash/mix with a fork until smooth.
- Crumble bacon, reserving 12 larger chunks for garnishment. Mix the remaining crumbles into the yolk mixture, then add salt and pepper to taste.
- Scoop yolk mixture back into the egg white crevice, filling each evenly until the entire mix has been used. Top each with a piece of bacon then sprinkle smoked paprika gently on top.
- Serve immediately or refrigerate for up to 48 hours.
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