Bacon Deviled Eggs

Lo’s Deviled Eggs

Serves 3 – each serving is 2 full eggs

Calories = 419

Fat = 36g

Carbs = 1g

Protein =21g



·      6 – Pasture raised eggs

·      ½ tsp. baking soda

·      5 – slices of cooked bacon (2) pieces chopped. Leave(3) pieces whole. (I use TJ’s uncured apple smoked bacon)

·      2 Tbsp. – Primal Kitchen avocado mayo

·      2 Tbsp. – cultured sour cream (I use Wallaby from WF)

·      ½ ounce – organic diced red onion

·      28g – diced dill pickles (I use TJ’s Hot & Spicy Dill pickle chips)

·      1 tsp. – Paleo Chef sriracha sauce

·      2 tsp.- bacon fat

·      ¼ tsp. – Celtic sea salt or pink Himalayan salt

·      Sprinkle of ground black pepper




Add about 2 inches of water to a saucepan and a ½ tsp. of baking soda. Gently put in the 6 eggs. Turn stove on and once the water starts to boil, put a 10 min timer on. While the eggs are cooking, start cooking the bacon. Once the 10 min timer is done, quickly add the eggs to an ice bath. Set aside to cool. Once the bacon is done, chop 2 pieces and add them to a large bowl. Set the other 3 pieces aside for later. Once the eggs have cooled, peel them all. Cut each egg in half and scoop out the egg yolk into the bowl with the bacon pieces. Add the mayo, sour cream, red onion, dill pickles, sriracha, bacon fat, salt & pepper to the bowl. Combine ingredients well. Put filling in a large Ziploc bag and pipe into egg whites. Cut the remaining 3 pieces of bacon to put on top of each egg.


Xoxo, Lo