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

Start to Finish: 20 mins

Ingredients:

Eggs

• 2 eggs
• 1 tablespoon Bulletproof mayonnaise (recipe below)
• 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

Bulletproof Mayonnaise

• 1 large egg
• 3/4 cup extra virgin olive oil
• 1/4 cup Brain Octane MCT oil
• 2 to 3 tsp. fresh lemon or lime juice
• 1 pinch of sea salt

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