Spiced Bacon Deviled Eggs
- 5 large hard boiled eggs
- ¼ cup mayonnaise
- 2 slices bacon
- 1 tablespoon rendered bacon fat
- 1 teaspoon dijon mustard
- ¼ teaspoon cayenne pepper
- ½ teaspoon rosemary
Slice up your bacon into thin slices and add them to a pan on medium heat.
Let the bacon cook on medium heat. It takes longer than if you are to fry it fast, but in my opinion it comes out better.
Keep letting it cook, we want it extra crispy. It will add great texture to the eggs.
The bacon looks done! Nice and crisp.
Take out your bacon, keeping as much of the drippings in the pan as possible. Rest your bacon on paper towels to cool off and get extra crispy.
You should have some hard boiled eggs previous made. Cut them all in half.
Scoop out the yolks from all the eggs.
Put all the yolks in a bowl.
Add your mayonnaise, dijon mustard, cayenne pepper, bacon fat, and HALF of 1/4 tsp. rosemary. The rest will be used to garnish.
Add some small pieces of bacon to the bottom of the eggs, where the yolk used to be.
Mix all of your ingredients together in your bowl. Add the mixture to a Ziploc bag so you can make a mock piping tool. Or, if you have a piping bag – use that!
Pipe your mixture on the top of the eggs. Add bacon and the rest of the rosemary for garnish.
Per serving (1/3 of the total eggs), this comes out to: 315 Calories, 28.49g Fats, 0.85g Net Carbs, and 12.6g Protein.