Starts & Snacks

BLT Deviled Eggs

By: Ginny Mahar
BLT-Deviled-Eggs

Dietary Compliance: Gluten-free, Dairy-free, Almost-Paleo. Depending on your choice of mayo they are soy-free, as well as Paleo (depending on your choice of bacon).

Deviled eggs are quick to disappear from any buffet. Whether it’s Easter, a picnic, a potluck, or a BBQ, nobody’s going to mind if you make these.

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Here’s some info about the thyroid-friendly nutrients in this dish:

BLT Deviled Eggs

Deviled eggs are quick to disappear from any buffet. Whether it’s Easter, a picnic, a potluck, or a BBQ, nobody's going to mind if you make these. Dietary Compliance: Gluten-free, Dairy-free, Almost-Paleo. Depending on your choice of mayo they are soy-free, as well as Paleo (depending on your choice of bacon).

Prep Time 20 minutes
Total Time 20 minutes
Servings 12 deviled eggs
Calories 98 kcal

Ingredients

  • 6 eggs , hard-boiled
  • 4 oz bacon - preferably not thick cut, cooked until crisp, divided (nitrate and sugar free for Paleo)
  • 3 tbsp. Mayonnaise (use clean or ‘Paleo’ brands)
  • 1 tsp. dijon mustard
  • 1/2 tsp. white wine vinegar (or sub. apple cider vinegar)
  • 1 tsp. finely minced shallot
  • dash Louisiana-style hot sauce
  • dash Paleo/Gluten-free Worcestershire sauce (substitute a pea-sized amount of anchovy paste)
  • salt and freshly ground pepper to taste
  • 4 cherry tomatoes sliced or quartered
  • 1/2 cup finely chopped iceberg or romaine lettuce

Instructions

  1. Peel the eggs* (see note) and slice in half. Remove yolks and place in a small mixing bowl.
  2. Finely mince half of the crisped bacon and add to yolks along with mayo, mustard, vinegar, shallot, hot sauce, W Sauce (or anchovy paste), and salt and pepper. Use a fork to mash and mix until fairly smooth. Taste filling and adjust seasoning to taste.
  3. Spoon filling into egg whites. Break remaining bacon into 12 pieces and place atop each egg with a pinch of crisp lettuce, and a slice of tomato.

Recipe Notes

To peel hard-boiled eggs: Fill a medium mixing bowl with cool water. Tap and roll egg to crack shell, then submerge and peel. The water will help the shell and shell membrane peel cleanly away from the egg.

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About the Author

Thyroid Refresh Co-founder Ginny Mahar is the mom and recipe blogger formerly known as Hypothyroid Chef. After struggling with the residual symptoms of Hashimoto’s for over four years, she embarked on her own process of adopting a thyroid-specific diet and lifestyle. Within one year, she restored her vitality and lowered her thyroid antibodies by half. Ginny is a passionate advocate of supporting others on their journeys toward better health. She is a Cordon Bleu trained chef, cooking instructor, writer, and entrepreneur.