This has got to be one of the easiest paleo appetizers ever…a wickedly good deviled eggs and bacon mash-up you’d be proud to serve at any party.
And since you’re starting with one of nature’s most perfect foods, it’s really hard to go wrong with this simple paleo recipe.
In just a few easy steps you’ll be turning the humble egg into an elegant appetizer perfect for almost any occasion – from an Easter brunch to an anytime lunch.
By the way, don’t let the pickled jalapeños in this one scare you…they really don’t add heat, just an interesting little tang. But if you’re still not sure, just replace the peppers with relish or any kind of chopped pickles you like.
Need some hard-boiled egg pointers? First add the eggs to the saucepan and fill with cold water an inch above the submerged eggs. Turn your burner to high and keep an eye on the pan. When the water starts to boil, remove the saucepan from the burner, put a lid on it, and just let the eggs cook on their own for at least 10 minutes, but no longer than 15…set a timer so you don’t forget. In the meantime, fill another container with ice and water. When time’s up, transfer the hot eggs to the cold ice-water bath and let them sit there for about 5 minutes. Then gently crack and peel.
If you’re looking for a slightly fancier deviled egg presentation, it’s really easy to “pipe” your yolk mixture back into the eggs’ pockets. You can make your own piping bag with just a regular sandwich-sized plastic bag. Just scoop up the filling from your mixing bowl, place it inside the plastic baggie toward one corner, snip that corner off, and gently squeeze the mixture out to fill the pockets.
Don’t forget to garnish these with the extra chopped bacon you set aside, fresh chopped chives or green onions if you like, and even a little sprinkle of paprika over each egg to add extra color and flavor.
Hope you enjoy this easy paleo deviled egg recipe…and as always, let me know what you think!