Longtime readers know that I’m not patient enough to roll up my sleeves and make real deviled eggs—you know the kind, with elaborately piped yolks and prettily garnished tops. That’s why I slouched my way into coming up with a Lazy Devils recipe. Still, I love the flavor-profile of traditional deviled eggs—slightly piquant and creamy—and when they’re topped with crispy bacon bites, I devour ’em like porky candy.
So I decided to put on my big-girl pants and actually make some deviled eggs for once. I put on my apron, dug my pastry bag and decorative tips out of my messy kitchen junk drawer, and cracked my knuckles. TIME TO DO SOME WORK, MICHELLE!
But then, about halfway through—right around the time I was popping the yolks out of my hard-cooked eggs to make a big bowl of filling—I realized something: WHO CARES? Seriously: Every time I see a plate of beautifully prepared deviled eggs, I spend about zero total seconds admiring the way they look before popping them into my open mouth. So unless the Queen of England is coming over for tea, all I care about is the way these babies taste.
So what’s a short-cutter like me supposed to do? Answer: Put away all the extra equipment and make a big bowl of Bacon Deviled Egg Salad instead!
This Whole30-friendly, make-ahead egg salad is going to become one of my summer BBQ staple side dishes. Like traditional deviled eggs, I start with hard-cooked eggs and pop out the yolks to make a smooth and tangy base. However, instead of carefully piping the sunshine-colored filling back into a bunch of halved egg whites, I simply chop up the whites and add some herbs and flavor boosters to transform it into my favorite egg salad. It’s even simpler to make if you already have pre-cooked eggs in your fridge.
In fact, this recipe would’ve fit perfectly in the “Kinda Ready” section of our new cookbook, Ready or Not!, but it’s already at the printers. Psst! Have you bought your copy yet? If not, snag one (or three!) and download the preorder bonus thank you gifts. They’re pretty awesome!
Now, let’s whip up my Bacon Deviled Egg Salad recipe and make you the star of your neighborhood block parties!
- 10 large eggs
- 4 ounces bacon, chilled in freezer for 20 minutes
- ⅓ cup homemade Paleo mayonnaise or Primal Kitchen Mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh lemon juice
- 1 large shallot, minced (about ¼ cup)
- ¼ cup minced fresh Italian parsley leaves
- 2 tablespoons minced fresh chives
- 1½ teaspoons Diamond Crystal brand kosher salt (use ½ the amount if you’re using a fine grain salt)
- ¼ teaspoon ground black pepper
- ½ cup sprouts (optional)