Deviled eggs are an extremely versatile food. You can serve them as an appetizer, a breakfast, or even for lunch. They’re delicious one-biters and will please almost anyone you give them to. I’ve not met many people who don’t like bacon and eggs (besides vegetarians/vegans).
The moment you put them in your mouth, the rosemary hits you – filling your mouth with an herbaceous aroma and taste. As you chew, the dijon and bacon comes through, refreshing your entire palette. The egg whites start to overpower it all, bringing a nice cooling feeling, and it finishes off with a heat from the cayenne.
I HIGHLY suggest that you use a homemade mayonnaise in this. It is so much more flavorful and overall more satisfying. I also suggest farm fresh eggs.
And as always, you guys know I love hearing your feedback in the comment section below!
Read the full recipe with full nutrition breakdown and step-by-step pictures over at:
How to hard boil eggs:
5 Large Eggs (Hard boiled)
1/4 Cup Mayonnaise
2 Slices Bacon
1 Tbsp. Bacon Fat (All fat rendered)
1 tsp. Dijon Mustard
1/4 tsp. Cayenne Pepper
1/2 tsp. Rosemary
Per serving (1/3 of the total eggs), this comes out to: 331 Calories, 30.3g Fats, 1.8g Net Carbs, and 14.5g Protein.
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