I just love eggs. They are a cheap, delicious superfood that nourishes my family’s body and soul. And springtime is when the hens start laying again and when many religions and traditions include eggs in their rites as a symbol of fertility and abundance. This means there is often a surplus of hard-boiled eggs around.
That’s when I like to make deviled eggs.
My recipe for deviled eggs uses healthy pasture-raised eggs, which are far better for your health and the environment than regular industrially produced , or even organic eggs. (Here’s why.) However, you don’t want to use them fresh because, once boiled, they will peel terribly! It’s best to use eggs that are at least a week old for hard-boiling to get a clean peel.
These savory deviled eggs also include healthy fats from mayonnaise (best if you use homemade mayo with olive oil), and bacon grease from pasture-raised pigs. (Which is high in monounsaturated fat like olive oil and a far superior alternative to regular bacon.) If you are vegetarian, just leave the bacon out.
Finally, I like to add my special, signature ingredient for a little kick: Spanish smoked paprika.
These incredible deviled eggs with bacon will have your friends and family running back to the table for more and begging you to make them again. They’re that good.
Orgasmically Good Deviled Eggs with Bacon and Dill