- 6 eggs
- 2 strips of bacon, cooked and finely chopped (separate ¾ to be used in the egg yolk mixture, ¼ for topping)
- 2 tablespoons Fatworks Pure Lard or bacon fat from bacon (strain with cheesecloth to remove bacon bits)
- 3 tablespoons avocado oil-based mayonnaise
- 1 teaspoon dijon mustard
- 1 teaspoon garlic powder
- 1/4 teaspoon sea salt
- G arnish with paprika and bacon
Prep time: 15 minutes
Cook time: 12 minutes
Total time: 27 minutes
Leaf Lard, Pure Lard
Gluten Free, Paleo Friendly
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.