Paleo Pancetta Deviled Eggs

Paleo Pancetta Deviled Eggs

This savory classic is a great snack or meal. Loaded with protein, Vitamin A and potassium, and healthy fats...this recipe is a healthier version of the "old classic" with the Paleo Mayo!

Serves 2

Cook Time: 30 Minutes

Ingredients

  • 1 dozen eggs
  • 3 slices smoked pancetta (1/4 " thick)
  • 2 large shallots
  • 2 cloves garlic 
  • Paleo Mayo (see recipe in blog search)
  • 1 tbsp. Dijon mustard
  • dash paprika
  • salt and pepper to taste 
  • sliced radish for garnish

Directions

1. Boil eggs for 15 minutes.

2. Run under cool water until room temperature. Remove shells and cut in half lengthwise. Toss yolks into a small mixing bowl and place egg whites on a plate.

3. Dice pancetta and cook on medium-high until crispy. Add to yolks.

4. Dice shallots and garlic and throw in the same pan, letting it cook in pork fat a minute until everything is browned. Add garlic and shallots to bowl with yolks and pancetta.

 

Nutrition Facts
Servings 2.0
Amount Per Serving
calories 682
% Daily Value *
Total Fat 55 g 85 %
Saturated Fat 10 g 52 %
Monounsaturated Fat 10 g
Polyunsaturated Fat 5 g
Trans Fat 0 g
Cholesterol 1006mg 335 %
Sodium 523 mg 22 %
Potassium 429 mg 12 %
Total Carbohydrate8 g 3 %
Dietary Fiber 1 g 2 %
Sugars 2 g
Protein 35 g 70 %
Vitamin A 424 %
Vitamin C 5 %
Calcium 154 %
Iron 8 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

5. Slowly add the Paleo Mayo to a bowl and fold everything together. Add Dijon mustard, paprika, and salt and pepper to taste.

6. Spoon mixture into Ziploc bag. Cut off a small corner of bag and pipe mixture into egg white halves. Garnish with sliced radish and chopped parsley.

 

 

 

Previous article Acorn Squash with Ground Lamb and Kale

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