Paleo deviled eggs

Deviled eggs are going to be paleo if you make your own mayonnaise, but surely it has to be better if you add bacon!!!!

First put the eggs in the pot in cold water. Then turn on the stove, let the water come to a boil, and immediately turn it off again. Leave the pot on the stove, and let the eggs sit undisturbed for 10-15 minutes in the hot water – this way, they cook all the way through, but they don’t get that unappetizing gray color and chalky texture of overcooked yolks.

12 large eggs

4 slices of bacon

6 cherry tomatoes, minced

4 tbsp. minced lettuce

¼ cup of Paleo mayonnaise

Sea salt and freshly ground black pepper to taste

1. On the stove, hard-boil the eggs (this usually takes 10 to 12 minutes, see instructions in the introduction of this recipe). Once the eggs are done, remove the shells.
2. While the eggs are cooking, cook the bacon over a medium-high heat until nice and crispy, about 4 to 5 minutes. Mince the cooked bacon into tiny pieces.
3. Cut the eggs in half lengthwise, and remove the yolks. Place all the yolks in a medium bowl, and keep the whites aside.
4. Add the mayonnaise to the egg yolks, and combine with a fork until you get a nice soft texture.
5. Add the bacon and tomatoes to the egg yolk and mayonnaise.
6. Season with sea salt and black pepper to taste, and mix again.
7. Fill each egg white with the yolk mixture, about 1 tbsp. each, and garnish with minced lettuce.
8. Refrigerate about 20 minutes before serving.