Bacon Deviled Eggs
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  • 8 eggs
  • 1/3 cup Mayo (our favorite: Primal Kitchen Mayo) with 1 tablespoon of lime juice + 1 tablespoon chipotle seasoning
  • 2 fully cooked pieces of Pederson’s Natural Farms bacon, finely diced
  • 1-2 teaspoons of paprika for garnish, optional


  1. Place eggs carefully in a pot and cover with filtered water. Place on medium high heat and wait until the water boils. Once it boils, count to 60 seconds and then remove pot from heat, cover and set a timer for 10 minutes.
  2. While you're waiting, prepare a large bowl with ice cubes and fill with water. Once the 10 minute timer is up, scoop eggs out of the pot and place into the bowl with ice water to cool.
  3. Once they are cool, peel all of the eggs carefully and slice lengthwise. Being sure not to disrupt the egg whites, carefully remove the yolks and place into a large mixing bowl. With a fork, break up the egg yolks until they are the texture of a moist powder.
  4. Add most of the diced bacon (save some for garnish) and mayonnaise and mix well to combine. Once fully combined, scoop about 2 teaspoons of egg yolk mixture back into the eggs. If you have a piping bag and want your eggs to look super fancy, feel free to use it, but it isn't necessary. Once all the eggs are full, add the remaining diced bacon as a garnish plus a bit of paprika. Eat right away or store in the fridge.

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