Saturday, May 5, 2012

Tomato Bacon Deviled Egg

Traditional deviled eggs are no doubt delicious; but like the saying goes, bacon makes everything better.  I wanted to make a creative appetizer that would hold up in a cooler for several hours while driving to Florida last weekend.  What better way to do it than with bacon?!?!  I made these in less than 15 minutes and stored them successfully during our road trip for the ultimate primal snack.  Sure beats gas station junk food! Satisfying & delicious.  Go ahead, take your deviled eggs to new heights!  Experience the paleo lifestyle...and enjoy.

Also a great party idea!

Ingredients (makes 12):
6 hard boiled eggs (*see note below)
6 slices pan fried bacon (uncured, nitrate and preservative free), crumbled
about 12 cherry tomatoes, chopped
3-4tbs mayonnaise
1tsp mustard
sea salt & fresh ground pepper for serving

* Easy method to hard boil your eggs:  Place eggs in a pot (better if they are older, fresh eggs don't peel well).  Cover with water.  Place over the stove on high heat until the water begins to break with large bubbles (almost a boil).  Cover.  Turn off heat.  Set your timer for 15 minutes.  Rinse with cool water.
1. Cut eggs in half lengthwise and scoop out yolks into a bowl.
2. Add mayo and mustard to the bowl and mix well with the egg whites.  Stir in the chopped tomatoes and crumbled bacon (reserve some of the bacon pieces for the top for garnish).
3. Salt and pepper the egg whites.  Place a big 'ol scoop back in the egg white and garnish with a bacon piece or two.  Serve at room temperature or chilled.  Enjoy!

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