Bacon Mac Deviled Eggs (Edit recipe)

This gluten free, Paleo, Whole30 compatible, and Keto recipe was created by Valerie Skinner of Thyme and JOY.

20 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	125
Fat:	10 g
Carbohydrates:	1 g
Protein:	3 g
Cholesterol:	13 g
Sodium:	255 mg
Fiber:	0 g
Sugars:	1 g
Calculated for total recipe.

by Noble Made

View original recipe

Serves: 4-6

Ingredients

6 Eggs, hard boiled
2 tsp Coarse-Dijon Mustard (Noble Made)
.25 cup Thousand Island Dressing
2 pieces Bacon, cooked, chopped (2 strips)

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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

Slice hard boiled eggs in half lengthwise and carefully remove the yolks. Add to a bowl and set aside the egg whites.
To the bowl with the egg yolks, add the Noble Made Coarse-Dijon Mustard, Paleo Thousand Island Dressing and half of the chopped bacon. Stir together until a creamy consistency is formed that has a smooth and even texture. You may need to use more dressing depending on the size of your eggs and egg yolks.
In a piping bag or plastic bag with the tip cut off, add the egg yolk mixture using a rubber spatula.
Evenly distribute the egg yolk mixture by piping it into the indent of each egg white.
Place on a serving plate and garnish with chopped bacon.