Bacon Deviled Eggs {Paleo, Whole30}

These bacon deviled eggs are so tasty and simple to make! Paleo friendly mayo, dijon mustard, crispy savory bacon and chives. Perfect for gatherings or anytime! Dairy free and Whole30.

Deviled eggs were the first recipe I ever made as a child when I was about 10 years old.

I remember having them at a barbeque and knew I needed to recreate them!

My mom filled me in on the basic ingredients and I gave it a whirl on my own.  Sadly, without the bacon!

I loved them so much that I started attempting to recreate other random foods I liked to make the “best” version.  Funny how that hobby turned out!

Luckily now, I get to recreate lots of my favorite foods with good-for-you ingredients to share!  These deviled eggs are an older recipe – on of the first ever on this blog, that deserves a little love this Spring.

They’re simple to make and so delicious!

What You Need to Make Bacon Deviled Eggs

A few simple ingredients are all you need.  You can make my homemade paleo mayo (best flavor!) or use a store bought avocado oil mayo like this one.

Here’s everything you’ll need to prepare the deviled eggs:

• eggs
• nitrate free bacon
• dijon mustard
• paleo mayo (homemade or store bought)
• hot sauce, optional
• Sea salt and freshly ground black pepper
• fresh chives
• paprika or smoked paprika

How to Make Bacon Deviled Eggs

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.  

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

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.

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. 

Spoon the yolk mixture into the egg white halves, overfilled a little.

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. 

I hope you’re ready for one of my favorite savory treats!

You can’t go wrong with these bacon deviled eggs – I hope you love them – let’s go!

Bacon Deviled Eggs {Paleo, Whole30}

Bacon Deviled Eggs {Paleo, Whole30}

A paleo Whole30 version of deviled eggs, made with homemade mayonnaise, and topped with crispy bacon and fresh chives.

Author: Michele

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Course: Appetizer, Snack

Cuisine: American, Gluten Free and Paleo, Paleo

Keyword: clean eating, deviled eggs, eggs, hardboiled eggs, paleo, whole30

Servings: 6 servings

Print this Recipe

Did you make this recipe?

Leave a review

4.84 from 6 votes

Ingredients

• 6 eggs
• 1/2 cup homemade mayo or store bought paleo mayo
• 2 teaspoons dijon mustard
• 1/4 tsp fine grain sea salt
• 2-3 slices nitrate free bacon
• 2 tbsp thinly sliced fresh chives or green onions
• 1/2 tsp smoked paprika

Instructions

1. 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.  

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

3. 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.

4. 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. 

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

6. 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!

Nutrition

Calories: 222kcal

Carbohydrates: 1g

Protein: 7g

Fat: 21g

Saturated Fat: 5g

Polyunsaturated Fat: 10g

Monounsaturated Fat: 6g

Trans Fat: 1g

Cholesterol: 176mg

Sodium: 345mg

Potassium: 85mg

Fiber: 1g

Sugar: 1g

Vitamin A: 336IU

Vitamin C: 1mg

Calcium: 28mg

Iron: 1mg

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma