Apps and Snacks,  Food,  Recipes,  The Basics

Deviled Eggs and Bacon

I’m going to a party, what can I bring?

There are actually way more options that we tend to think. For some reason, we have this knee-jerk reaction of WHAT THE FUCK DO I BRING TO A PARTY IF I DON’T EAT BREAD?!

The truth is, lots of things. Here’s the dirty little secret: Just because you don’t eat certain things, does not mean you are a hermit weirdo creep who cannot attend or have fun at parties. Wether or not you HAVE fun, even if the menu isn’t perfectly Paleo or exactly suited to your needs is something that’s totally up to you. You decide to put your party pants on or show up in your debbie downer dress.

I was going to a baby shower for a friend of mine recently and when I asked what I could bring, I was given the list of what was already being provided by other guest. You know, so as not to double up. Here’s what the menu was so far…

Chips & Guacamole with salsa
Bagels and cream cheese
Pasta Salad

My initial reaction in my head was “so I will eat none of those things….and I will bring many vegetables to dip in all the guacamole.”

So here is what I needed to accomplish: make something (or two) that my friends would like, but that would also be enough FOOD to actually fill me up a little bit so as to not be simply eating Guacamole with a spoon all day.

Obviously, I made my buffalo chicken dip. Still, I wanted to bring something else that would be good ‘pick food’. That’s what my family calls hors d’oeuvres….because hors d’oeuvres sounds silly coming out of my mouth.

Enter: Deviled eggs. I’m not sure what took me so long with this one. It’s a pretty basic recipe, with very few ingredients, they’re super delicious, and are actually pretty satisfying.

I used a whole pound of bacon for this… 1) for the fat, 2) for a few strips to crumble as a garnish, and 3) for breakfast. You COULD make just a few strips and use the fat you get from them….but why not just make yourself some extra bacon? It never hurt anyone.

They were a hit and will be a regular guest at future parties. I suggest you try them. And eat them. All.

Bacon Deviled Eggs

Yields 24

Classic deviled eggs with a porky twist. OK, bacon and eggs isn’t exactly breaking the mold…but it’s really good. If it ain’t broke…Write a review

Prep Time
30 min

Total Time
30 hr

Prep Time
30 min

Total Time
30 hr


  1. 12 Hard Boiled Eggs (see notes on how to perfectly hard boil)
  2. 1 lb bacon, cooked and fat reserved (see notes on baking bacon for best rendering)
  3. 2 tbsp rendered bacon fat, melted
  4. 1/3 cup mayo
  5. 1 tbsp dijon mustard
  6. salt to taste
  7. 1 tsp apple cider vinegar
  8. 1 tsp white pepper
  9. 1/4 tsp cumin


  1. Cut the cooled, hard boiled eggs in half lengthwise and pop out the yolks. Be careful not to break the white! Set the whites aside for later.
  2. Put the yolks, bacon fat, mayo, mustard, salt, vinegar, pepper and cumin into a food processor or stand mixer. Blend/whip until completely smooth.
  3. Using a small spoon or a piping bag (or a zip lock with a hole clipped in the corner like I did), scoop or pipe a good amount the yolk mixture into each egg white half.
  4. Take a few pics of bacon and crumble it up to top each egg half with.

To boil PERFECT eggs

  1. Place eggs into a pot and fill with water until all of the eggs are covered.
  2. Put the pot on the stove and bring to a boil.
  3. As soon as the water comes to a boil, take the pot off the heat and let it sit for 10 minutes.
  4. Now shock the eggs by placing them into a bowl of ice water and let them sit for 10 minutes or so. This not only stops the cooking, but will pull the whites away from the shells making them easier to peel!

To bake perfect bacon and render all the fat

  1. Put the bacon on a aluminum foil or parchment paper covered sheet pan.
  2. Place the sheet pan in the oven and turn it to 400 F.
  3. Bake for 12-15 minutes, until cooked to your desired level of doneness.
  4. Remove the strips of bacon from the pan and put onto paper towels to dry out, then pour all of the fatty goodness that’s on the pan into a glass container for later use.

By The Girl With The Butter
The Girl With The Butter

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