Ingredients
Scale
- 6 large eggs
- 4 strips bacon, cooked crisp and crumbled
- 2 cloves garlic, minced
- 3 tablespoons mayonnaise (here is my recipe)
- 1 tablespoon dried minced onion
- 2 teaspoons Dijon mustard
- 1/4 tsp sea salt
Instructions
- Hard boil the eggs.  This is how I make perfect hard-boiled eggs.  Place the eggs in a large sauce pan with cold water.  Add enough water that the eggs are fully submerged.  Over high heat bring water to a rolling boil.  Once the water is boiling, remove the pan from the heat, cover and let sit for 12 minutes.
- Peel the eggs and slice them in half lengthwise. Remove the yolks and fork mash them in a medium mixing bowl. Â To the bowl, add the bacon, garlic, mayonnaise, onion flakes, Dijon mustard, and sea salt. Mix until all ingredients are well incorporated. Put the mixture into a resealable plastic bag or a pastry bag. Â Squeeze the mixture to one corner of the bag and snip off the corner of the bag. Â Use this to pipe the mixture into the egg halves.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Cuisine: paleo, nut free, keto, gluten free, dairy free
Nutrition
- Serving Size: 2 deviled eggs
- Calories: 206kcal
- Fat: 18g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 9g