Doc Parsley's Best Paleo Deviled Eggs Recipe (with Bacon!)
Do you have a go-to appetizer or side that you can always bring to something, knowing it’ll impress?
That’s what this recipe is for me.
And this is the first time I’m sharing it publicly, so pay attention - it might be YOUR new go-to “bring along” meal.
The best easy paleo appetizer
My favorite appetizer dish for any dinner—but especially when I know I need to practice eating way too much, such as Thanksgiving—is deviled eggs.
But I wanted to see if I could make the best deviled eggs recipe ever.
Now, as amazing as deviled eggs already are, there is something that can make them even better.
What is this magical something?
The same thing that makes everything better: BACON!
True story, I once bought some bacon flavored toothpaste, but I probably wouldn’t again.
I mentioned in last week’s Perfect Thanksgiving Turkey recipe that I might not be the best cook, but I’m a good scientist.
And science can teach us a lot about how to cook something well.
So, over the years I have made a conscious effort to improve my deviled egg recipe every year.
I have done everything from studying why the shells are sometimes hard to peel, to starting in cold water vs. hot water vs. boiling water, cooling in ice water, to cooling at room temperature etc.
I have also experimented with different additives in the yolks (oil, mayonnaise, mustard, BBQ sauce...
What I have put together has not been improved upon in the past 2 years.
Either I’m getting lazy, or it’s nearing perfection?
So, without further ado…here it is.
Doc Parsley’s Best Deviled Eggs Recipe (with Bacon)
- ½ lb of bacon
- 12 (1 dozen) eggs (use ethically raised, if possible)
- Dijon brown mustard
- Leftover grease from the cooked bacon
- Seasonings, as desired (salt, pepper, paprika, etc.)
The order doesn’t really matter, but I cook the bacon first because BACON!
What if you die before you finish the recipe? You’d want to leave your loved ones with some bacon to remember you by, right? Plus, your kitchen will smell delicious for the rest of the day.
Now, if you are like me, you usually bake your bacon. It’s delicious, easier, and more tidy.
However, for this magnificent treat, you’ll want to fry it in a skillet, because it will render more of the key ingredient that you will be mixing in your egg yolks: BACON GREASE!
I think it’s easier, and you can fit more bacon in the skillet if you chop it up first.
You can still make the pieces smaller after cooking them by chopping further with a knife, so you don’t have to get them down to bacon-bit size before cooking.
Cook until crispy and then put the bacon bits onto a paper towel (or if you’re smart like me—Shop Towels), and leave the grease in the pan.
PRO TIP: Before mixing everything together make the bacon bits really small, or they will clog up your makeshift pipet.
Next up: Eggceptional Eggs!
My preferred reliable way of cooking hard-boiled eggs can be found here, from my friends over at Nom Nom Paleo.
The Reader’s Digest version to making hard-boiled eggs like the above recipe is this;
- Poke a small hole in the bottom using a push pin (on the fat end).
- Put lots of baking soda in the water
- Put the eggs in the pot
- Cover the eggs with at least an inch of water above the eggs
- Heat to a boil, and continue to boil for ONE MINUTE
- Remove the heat and let them sit for 10 minutes
- Place the eggs in ice water for 5 minutes
- Peel immediately
Assembling the deviled eggs
Here’s the part where we bring it all together…
- After all of the eggs are peeled, slice them in half longitudinally, and pop the egg yolks into a mixing bowl. Mash the egg yolks up with a fork until the chunks are all no bigger than a pea.
- Use a large spoon and put in one spoonful of bacon grease at a time, in with the egg yolks and mix thoroughly after each spoonful of grease. Keep doing this until the mix is a bit thicker than creamy peanut butter.
- Now, mix in about 80-90% of the bacon bits—we’re keeping the last bit to sprinkle over the top like a fancy chef.
- Add a little bit (1/2 tsp. at a time) of Dijon or brown mustard (trust me) and mix it all up again. Keep doing this until the mixture is about the same as creamy peanut butter. As an aside, my most recent attempt on this recipe, I used Grey Poupon mustard, and I wasn’t a fan. So, unless you know you like that flavor I would opt for a less posh mustard.
- I recommend tasting the mixture at this point and adding any seasoning or salt/pepper—whatever floats your boat. This step is optional.
- Now that you have everything made, scoop the egg yolk mixture into a large zip-lock bag and squeeze all down towards one bottom corner. Use some scissors and snip off the corner of the zip-lock (about 1/8th to 1/4th of an inch). Congratulations, you’ve just made a baker’s pipet.
- Now, slowly squeeze the mixture—one bit at a time—into your resting egg white halves. It’s better to not do quite enough and come back and top them off, than to run out and try to reallocate after the fact.
- Finally, sprinkle the remaining bacon bits on top,
...and make sure you eat one right away, because they will be gone in a hurry.
I hope you like this when you try it yourself! I know my family begs for it every year.
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