Bacon Deviled Eggs
4 Deviled Eggs
SERVINGS PER RECIPE
*Nutrition facts are based on 1 serving size & are only estimates that will vary based on ingredients used
3 tbsp primal kitchen mayo
4 slices bacon
1 tsp apple cider vinegar
1 tsp dijon mustard
Bring a pot of water to a boil.
Once boiling, reduce heat until water is not boiling.
Carefully place eggs in the pot of water with a spoon or latel.
Increase heat to high and set timer for 13 minutes.
Once timer goes off, remove from heat.
Carefully remove each egg from pot with spoon or latel and place in a bowl of cold water.
While cooling, cook bacon on a skillet until crispy.
Once done, remove from heat and carefully place on a paper towel to cool.
Once eggs are cool, crack and remove shells.
Once shell is removed, cut each egg in half lengthwise.
Remove yolks from each egg and place in a seperate bowl.
In the bowl with the egg yolks, add and mix together the mayo, mustard, and apple cider vinegar until smooth.
Evenly divide mixture into 12 egg halfs.
Break up crispy bacon into little bits and evenly sprinkle bacon bits on top of each deviled egg.
Eating 4 deviled eggs will come as close as possible to the given macros.