Ingredients
Scale
- 6 large eggs
- 1/2 cup homemade mayo or store-bought paleo mayo
- 2 teaspoons Dijon mustard
- 1/4 teaspoon fine grain sea salt
- 2–3 slices nitrate-free bacon
- 2 tablespoons thinly sliced fresh chives or green onions
- 1/2 teaspoon smoked paprika
Instructions
- Boil the eggs for 12-14 minutes, then cool and peel them.
- Cook the bacon until crispy and crumble into small pieces.
- Mash the yolks and mix in mayo, Dijon mustard, salt, and chives until smooth.
- Fill the egg whites with the yolk mixture generously.
- Garnish with smoked paprika, crumbled bacon, and chives before serving.
Notes
Use room temperature eggs for easier peeling.
Cool bacon slightly before crumbling for optimal texture.
Consider adding hot sauce for an extra kick!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling, Skillet
- Cuisine: American
Nutrition
- Calories: 120
- Sugar: 0g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 185mg