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https://www.bulletproof.com/recipes/eating-healthy/bacon-avocado-deviled-eggs-recipe/ article-15046 Bacon-Avocado Caesar Deviled Eggs https://www.bulletproof.com/wp-content/uploads/2018/01/Avocado-Bacon-Caesar-Deviled-Eggs_3-300x160.jpg 1 USD InStock Eating Healthy Avocado Dinner Eggs Gluten Free Keto Low-Carb Lunch Snack article
Home / Recipes / Eating Healthy
|August 21, 2019

Bacon-Avocado Caesar Deviled Eggs

By Bulletproof Staff

Bacon-Avocado Caesar Deviled Eggs

Recipe & content provided by Brent Totty

Deviled eggs are an appetizer favorite of many; but more times than not, they hide nasty seed oils that will throw your omega-3 to -6 ratio out of whack. Keeping your omega-3 to -6 ratio in the area of 1:1 to 1:4 is ideal for minimizing inflammation, so don’t let inconspicuous seed oils drag down your efforts.

Deviled eggs recipes almost always include mayonnaise, and you can trust that 99.9% of store-bought mayonnaise contains omega-6-heavy oils like canola or soybean oil. For this deviled eggs recipe, we used this Bulletproof-approved mayo recipe and added a caesar salad twist to kick these deviled eggs up a level.

These upgraded deviled eggs are a great source of vitamins B, D and A, as well as a good source of protein and high-quality saturated and monounsaturated fats. Putting these deviled eggs on top of a bed of leafy greens takes this recipe from snack to a perfect salad for lunch.

Bacon-Avocado Caesar Deviled Eggs

bacon avocado deviled eggs recipe

Start to Finish: 20 mins

Ingredients:

Eggs

  • 2 eggs
  • 1 tablespoon mayonnaise (recipe here)
  • 1/4 teaspoon of dijon mustard
  • 1/8 squeezed lemon
  • 1/4 teaspoon garlic powder (optional; omit if you’re sensitive to garlic)
  • 1/8 teaspoon Himalayan pink salt
  • 1/8 teaspoon smoked paprika

Bacon-Avocado Filling

  • 1/4 avocado
  • 1 piece of pastured bacon

Instructions for Filling:

  1. Chop bacon and avocado into 1/4-inch pieces.
  2. Add bacon to pan over medium heat, cook for 3 minutes or until browned.
  3. Add avocado and reduce heat to low, cooking for another 3 minutes.

Instructions for Eggs:

  1. Bring 2 quarts of water to boil. Reduce heat to low, then add the eggs and cook for 8 minutes. (Alternatively, you can use an instant pot. Add 1 inch of water to the bottom of the pot, place the rack into the pot with the eggs on top, and set to 3 minutes on manual.)
  2. Place cooked eggs in ice water for 3 minutes and then peel and cut in half, lengthwise.
  3. Gently remove the yolk from the sliced eggs and add to a food processor along with mayonnaise, mustard, lemon, garlic powder, and salt, and run processor until mixture is smooth.
  4. Gently spoon bacon-avocado filling into the egg white. Using a spoon, piping bag or resealable plastic bag with a corner snipped, top with Caesar egg yolk mixture and dust with smoked paprika.

Serves: 1

Nutritional Information (Per Serving):

  • Calories: 342
  • Protein: 16g
  • Carbs: 4g
  • Fiber: 2g
  • Sugar: 1g
  • Fat: 30g
  • Saturated Fat: 7g
  • Polyunsaturated: 3g
  • Monounsaturated: 9g
  • Trans fat: 0g
  • Cholesterol: 400mg
  • Sodium: 650mg
  • Potassium: 355mg
  • Vitamin A: 12mg
  • Vitamin C: 6mg
  • Calcium: 6mg
  • Iron: 12mg

Statements made on this website have not been evaluated by the U.S. Food and Drug Administration. Products sold on this website are not intended to diagnose, treat, cure, or prevent any disease. Information provided by this website or this company is not a substitute for direct, individual medical treatment or advice. It is the responsibility of you and your healthcare providers to make all decisions regarding your health. Bulletproof recommends that you consult with your healthcare providers regarding the diagnosis and treatment of any disease or condition.

TAGS

AvocadoDinnerEggsGluten FreeKetoLow-CarbLunchSnack

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