This was the Father’s Day requested breakfast! It seems that we usually think of deviled eggs for lunch or parties, but not often as a quick breakfast. These come together quickly, especially if you have the eggs already hardboiled. I don’t get fancy with piping either, just fill’em high and top with bacon. That makes them pretty 😉
So by now, you must be on the edge of your seat waiting to hear what the secret ingredient is….well it’s actually not just one! I always like to make my recipes flexible for those that may want things meat-free, gluten-free, dairy-free, etc. , and this is no exception! Bacon fat is the secret ingredient that gives them a smooth and smokey flavor, but if you don’t want to add the bacon or bacon fat, you can use extra smoked paprika. The sweet part comes from real maple syrup. This flavor combo also gives it a more breakfasty feel, wouldn’t you say?
*We eat meat in moderation, and try to be sure it is good quality, grass-fed, and organic whenever possible. When it comes to bacon, we try to buy uncured nitrite/nitrate free, as this is a better quality option. If you’d like an equally delicious vegetarian option, check out my post for Sweet Heat Deviled Eggs!
- 1 Dozen pastured eggs, hard-boiled, peeled, and sliced in half
- 2 tsp. real maple syrup
- 1 dill pickle, finely diced
- 1 tbs. pickle juice
- 1/4 cup organic mayonnaise
- 1/4 tsp. ground mustard
- 1/4 tsp. turmeric
- 1/4 tsp. black pepper
- 1/4 tsp. garlic powder
- 1/4 tsp. pink Himalayan salt
- 1/4 tsp. smoked paprika (1/2 tsp if not adding bacon fat)
- 1/4 tsp. rendered bacon fat
- 2 slices of uncured nitrite/nitrate free bacon, crumbled
Remove egg yolks from the sliced eggs and add to a large bowl along with the remaining ingredients, except the bacon. Mash with a fork until smooth. Spoon or pipe filling back into the eggs and top with crumbled bacon.
Sara ~ Fresh Foodie Mama~