It's Time To Get Fat. Real Fat!
A party is not a party without a plate of bacon-filled deviled eggs from WholeHog Paleo. These little ovals of joy are colorful nuggets of protein and fat and are always the quickest to disappear from the appetizer table. This delicious paleo deviled eggs with bacon recipe is pretty simple to whip up at the last minute to bring to a party.
Hard boil eggs: Place eggs in a medium saucepan. Fill a saucepan with water; cover the eggs with ½"-1" water. Turn stove to medium/high heat and bring water to a boil. Once boiling, turn off heat, remove saucepan from burner and place lid on saucepan for 12 minutes. Using a slotted spoon to remove eggs, immediately transfer eggs to a bowl filled with ice and water and ¼ tsp. baking soda. Removing one egg at a time from the cold water bath, roll eggs on a hard surface to begin breaking shell. If you need a bit of help while peeling the egg, place the egg under a bit of water to help remove the shell.
Slice the eggs lengthwise.
Using a small spoon, carefully remove egg yolks from egg white.
Place egg yolks in a medium mixing bowl, place egg whites on a serving plate.
In the medium mixing bowl, thoroughly mix together ¾ of the finely chopped bacon, bacon fat, mayonnaise, dijon mustard, garlic powder, and sea salt. Mash with a fork until creamy and combined.
Using a plastic bag with the corner cut off (or a pastry bag), place egg yolk mixture in a bag and fill egg whites.
Garnish with bacon pieces and paprika.