Bacon & Jalapeño Deviled Eggs

Look for sugar- and nitrate-free bacon to stay Whole30 compliant.
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Bacon & Jalapeño Deviled Eggs recipe

Bacon & Jalapeño Deviled Eggs

TAKE IT TO GO: Pack eggs in an airtight container and keep refrigerated until ready to eat.

  • Duration
  • Prep Time
  • 12 halvesServings

Ingredients

  • 3 slices bacon, no added nitrates or nitrites

  • 1 jalapeño chile pepper, seeded and minced

  • 2 cloves garlic, minced

  • 6 large hard-boiled eggs, peeled, halved lengthwise

  • 3 tbsp avocado oil mayonnaise

  • ½ tsp Dijon mustard

  • 1 tbsp chopped fresh cilantro

  • ¼ tsp each sea salt and ground black pepper

Preparation

1. In a medium skillet on medium, cook bacon to desired crispness, 5 to 7 minutes. Transfer to a plate. Drain all but 1 tbsp fat from skillet. Add jalapeño and garlic and cook, stirring, until tender, 2 to 3 minutes.

2. Spoon egg yolks, mayonnaise and mustard into a medium bowl. Mash until well combined and smooth. Crumble or chop bacon. Fold jalapeño mixture, bacon and cilantro into yolk mixture. Season with salt and pepper. With a tbsp measure, spoon filling into egg white halves.

Nutrition Information

  • Serving Size: 2 halves
  • Calories: 165
  • Carbohydrate Content: 1 g
  • Cholesterol Content: 199 mg
  • Fat Content: 14 g
  • Protein Content: 8 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 260 mg
  • Sugar Content: 1 g
  • Monounsaturated Fat Content: 8 g
  • Polyunsaturated Fat Content: 2 g