Spicy Taco Deviled Eggs
This version of the dinner party classic is every bit as deluxe and crave-worthy as it looks.
Ingredients
- 12largeegg(s)
- 3Tbsp.mayonnaise
- 1Tbsp.bacon fat
- 1tsp.apple cider vinegar
- 1servingSpicy Taco Base Keto Chow
- NaNcayenne pepper(optional)
- 1piececrisp-cooked baconfinely crumbled
- 1green onionthinly sliced for garnish
- Hot or sweetred peppercut into small pieces for garnish
Instructions
- Place the eggs in a pot large enough to hold them in a single layer. Cover the eggs with cool water, cover the pot tightly and bring to a boil. When the pot boils, remove it from the heat.
- Keep the pot tightly covered and let sit undisturbed for ten minutes. Then drain the eggs and run them under cold water or plunge them into ice water to cool quickly.
- Peel the eggs, cut them in half, and place the yolks in a bowl.
- Mash the yolks, add in the mayonnaise, bacon fat, and vinegar; mix until smooth.
- Add the Keto Chow and cayenne pepper if using, and mix well. If it’s too thick, add water a tsp. at a time until it's creamy and easy to stir.
- Pipe or spoon the yolk mixture back onto the egg whites.
- Sprinkle with the crumbled bacon and garnish with green onion and red peppers.
- Chill for 30 minutes in the refrigerator for best results. Store in the refrigerator in an airtight container for up to three days.
Nutrition
Serving: 2egg halvesCalories: 124.9kcalCarbohydrates: 1.7gProtein: 8.6gFat: 9.1gSaturated Fat: 2.5gPolyunsaturated Fat: 2.33gMonounsaturated Fat: 3.17gCholesterol: 189.6mgSodium: 193.4mgPotassium: 205.71mgFiber: 0.8gSugar: 0.9gVitamin A: 579.35IUVitamin C: 18.12mgCalcium: 55.2mgIron: 0.82mgSugar Alcohol: 0.01gNet Carbs: 0.89g