Paleo Deviled Eggs Recipe with Avocado Mayo & Bacon
These protein-packed paleo deviled eggs are a staple in my weekly meal prep and a crowd favorite anytime I host. I make a batch of these deviled eggs almost weekly so I have a healthy snack ready to grab from the fridge. This is one of my favorite recipes because it’s such an easy way to get in a healthy fat, low carb, protein snack. Not only are they quick and easy to throw together, but they also happen to be totally irresistible!
These deviled eggs are the perfect snack, healthy appetizer, or addition to Easter brunch or anytime you have guests over. I can’t tell you how many times these have been gobbled up off an appetizer platter! Both keto and paleo devotees and deviled egg lovers agree – the delicious flavors of these simple ingredients make for a real a big crowd pleaser. This is seriously the best deviled eggs recipe and I hope you love it too!
High Protein Snack
What makes deviled eggs such a satisfying snack is that they pack protein, healthy fats, and other nutrients without weighing you down. With just 1 gram of carb per egg half, deviled eggs are a low-carb devotee’s dream. Plus with about 5 grams of fat in each half—over half of which comes from healthy monounsaturated fats—these bites offer lasting fullness. This makes them an exceptional high-protein, low-carb snack for an energy boost minus the crash later. The nutrition works with your body rather than spiking blood sugar like carb-heavy snacks.
How to Make Perfect Stove Top Hard-Boiled Eggs
Getting consistently great hard boiled eggs can take some finesse, but just a few simple tricks ensure hard boiled egg success every time.
- Cold Water: The first step to hard boil eggs: I always start raw eggs in a large pot of cold water rather than putting them right into boiling water. This slow heating method prevents cracks in the shells that let unwanted water seep in.
- Boil and Cover: Once the water reaches a rolling boil, turn the heat off, cover pot, and continue cooking the eggs for precisely 11 minutes—any less and the yolks stay runny, overcook them and you end up with that unappealing gray ring around the outside. I find 11 minutes to be the perfect timing.
- Ice Bath: As soon as the timer goes off, I drain eggs and submerge them into an ice bath. The cold shock stops the cooking process for tender, velvety yolks without that surface discoloration. For the best results, cooling the hard boiled eggs completely before peeling is key for achieving flawlessly smooth shells that easily slide off the hard cooked whites. Room temperature hard boiled eggs will not peel easily.
- Spoon: When ready to peel, I gently crackle the shell all over by rolling on a hard surface first. Starting the peel at the wider base end helps lift off that first chunk of shell cleanly. If any fragmented bits of shell cling to the whites, I slide a spoon in between the egg and shell to lift it off smoothly without damaging the delicate white exterior. Follow these simple steps and tricks and you’ll have picture-perfect, smooth-as-can-be hard boiled eggs every single time.
How to Make Instant Pot Hard-Boiled Eggs
An Instant Pot makes easy work of cooking perfect hard boiled eggs with zero effort. Simply place eggs in the stainless steel inner pot and add 1 cup cold water. Secure the lid, move the pressure release valve to sealing, select high pressure, and set to cook for just 5 minutes. When time is up, quick release the pressure according to manufacturer’s directions. Drain the hot water and add ice to completely cover eggs. Let the ice bath cool eggs for 15 minutes before draining and peeling.
The best way to peel egg shells is then the eggs are super cold and the hot eggs naturally melt the ice in the first ice bath. After the eggs have cooled in the first ice bath, I like to either chill them further in the fridge for 4 more hours or by placing them in another bowl of ice water for 15-30 minutes.
The rapid pressure steaming gives reliably consistent results every time. Eggs cooked in the Instant Pot have wonderfully tender whites and smooth, creamy yolks without that green tinge. I just love how foolproof hard boiled eggs are with the press of a button. No stovetop watching required! Following this simple hands-off method, your Instant Pot will have you churning out flawless hard boiled eggs in minutes.
Ingredients
Eggs – When possible, I like to use organic and pasture-raised eggs for these deviled eggs. Organic eggs come from chickens that are fed an organic, vegetarian diet without any antibiotics or hormones. Pasture-raised eggs are from chickens that roam freely outdoors, resulting in superior nutrition and richer flavor. While any eggs work well in this recipe, I prefer paying a little extra for organic and pasture-raised when I can. The higher quality eggs make these already delicious deviled eggs even more nutritious and tasty! Of course, if organic or pasture-raised options are not available, regular eggs still make fine substitutes.
Avocado mayonnaise – My mayonnaise of choice for these deviled eggs is an avocado oil-based mayo. This is a paleo compliant mayo that is made with heart-healthy avocado oil and free of inflammatory vegetable and soybean oils, avocado mayonnaise offers nutritional superiority over standard mayos. The rich, buttery flavor of the avocado oil also enhances the creamy texture and taste of the yolky filling. That said, you don’t have to use a paleo mayo and can use your favorite store-bought or homemade mayonnaise if you don’t have access to an avocado oil version. The resulting eggs will still be flavorful and delicious! I just prefer avocado mayo when I can get it for the more nutritious oil and subtle flavor. Sriracha mayo makes for a really fun version of this recipe if you want to kick up the heat level.
White vinegar – I find avocado mayo can have a bit of an odd aftertaste on its own. So I add just a splash of white vinegar, which cuts through the richness with a bright tang. The white vinegar perfects the flavor of the filling in my opinion! If you don’t have white vinegar on hand, fresh lemon juice makes an excellent substitute to balance out the avocado mayo. Just a bit cuts any weird aftertaste and gives the yolky filling a slight zing. Lime juice would also be fun if going a Tex Mex route. You could use chipotle mayo and a dash of cumin instead of paprika. Pickle juice would be another option to give the deviled eggs a slight tang, and I like to pair this option with fresh dill instead of green onions.
Dijon mustard – To further boost the flavor, I stir in Dijon mustard as well. The zing of the mustard cuts through the rich creaminess splendidly. The tang pairs so nicely with the velvety egg yolk and mayo filling. Whole grain or spicy brown mustard can sub in nicely if you don’t have Dijon on hand! Those provide great flavor too. The mustard gives the satisfying pop of flavor these deviled eggs need.
Green onions – Finally, I garnish these rich, creamy deviled eggs with fresh snipped green onions, which provide a delightful crunch and hit of flavor to contrast the soft filling. You can use a variety of fresh herbs as a substitute. Fresh chives can be used instead of green onions, but I typically use green onions as they are more affordable. If I have fresh dill on hand, I’ll use a mix of green onions and dill or even just dill—the bright, grassy notes of the herb pair beautifully. Both green onion and dill elevate these simple but irresistible eggs.
Bacon – There’s no way I can resist topping these eggs with crispy, crumbled bacon. The little bacon bits lend great crunch and a salty contrast to the richer, creamy filling. Bacon amps up the indulgence and makes these deviled eggs truly finger-licking good! You can cook the bacon on a baking sheet in the oven at 400 degrees until crisp or cook in a frying pan. My favorite way though is in the air fryer. To cook bacon, I put the bacon in a single layer and cook for 5 minutes, and rotate any pieces to ensure even cooking and then add another minute or two. The final cook time will depend upon the thickness of the bacon.
Paprika – To finish off these irresistible bites, I add a sprinkle of paprika to the egg yolk mixture, which adds a subtle sweetness and smokiness that enhances the overall flavor profile of the eggs. A dusting is all it takes to make deviled eggs pop! The sweet spice and striking color is a signature touch.
Other spices – Although this recipe does not call for any other spices, you could certainly add 1 teaspoon of onion powder or garlic powder for added flavor, but the recipe as written is my favorite way to enjoy deviled eggs.
Paleo Deviled Eggs Recipe with Avocado Mayo & Bacon
Ingredients
- 6 eggs
- 3 TBS avocado mayo
- 1 TBS Dijon mustard
- 1 tsp white vinegar
- 2 TBS chopped green onions divided
- 2 pieces cooked and chopped bacon divided
- 1/8 tsp salt
- 1/8 tsp black pepper
- ¼ tsp paprika
Instructions
Prepare hard boiled eggs:
- Add eggs to large sauce pan, cover with cold water, and put over high heat.
- When the water begins to boil, place a lid over the pan and a set a timer for 12 minutes.
- When the timer goes off, carefully drain the boiling water, add ice cubes to cover the eggs, and then add water to cover the ice. Let the eggs and ice sit for about 10 minutes.
- Remove the shells.
To make the deviled eggs.
- Cut the hard boiled eggs in half.
- Put the hard boiled yolks in a small food processor.
- Add the avocado mayonnaise, Dijon mustard, vinegar, 1 TBS of the green onions, salt, pepper and paprika to the food processor.
- Mix the ingredients in the food processor until smooth. Add ½ of the bacon and give the food processor a few pulses.
- Add the deviled yolk mixture to the hard-boiled egg whites. I find it’s easiest to put the yolk mixture in a piping bag, but you can also spoon into the eggs.
- Top with the reserved green onions and bacon and sprinkle a little extra paprika on top.
