Bacon and Sun Dried Tomato Deviled Eggs (Edit recipe)

These delicious deviled eggs make a great snack, or meal, or appetizer for a dinner with friends.

10 minutes

15 minutes

Difficulty:

Easy

This is our estimate based on online research.
Calories:	43
Fat:	4 g
Carbohydrates:	1 g
Protein:	1 g
Cholesterol:	6 g
Sodium:	178 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.

by Primal Palate

Serves: 4

Ingredients

8 whole Eggs, hard boiled
2 whole Bacon, 2 strips of bacon
2 Tbsp Primal Kitchen Mayonnaise
1 tsp Dijon Mustard
1/2 tsp Little Palates Baby-Q Seasoning
1/4 tsp Himalayan Pink Salt
1 Tbsp Chives
1 Tbsp Sun Dried Tomatoes, finely chopped
1/4 tsp Black Pepper

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Hard boil your eggs using whatever method you prefer.
Fry two slices of bacon in a skillet, and drain on a paper towel.
Once your eggs are completely cool, slice them in half and scoop the yolk into a small mixing bowl.
Add the mayo and dijon mustard to the bowl, and stir to evenly combine with the egg yolks.
Season with Baby-Q seasoning, and salt, and stir again to combine.
Mix in the the chives, reserving a small amount for garnish.
Chop the bacon, and combine with the egg yolk mixture, reserving a small amount for garnish.
Using a round piping tip, pipe the egg yolk filling into the holes of each egg white.
Garnish with the remaining bacon, the chopped sun dried tomato, the remaining chives, and cracked black pepper.