Paleo Deviled Eggs

Equipment:

Food Processor or Hand Mixer with Large Mixing Bowl
Large Serving Tray or Deviled Egg Tray
Cutting Board & Sharp Knife
Rubber Scraper
Piping Bag with Small Round Tip OR Quart-size Plastic Bag

Ingredients:

18 Eggs, hard boiled & shelled
6 Slices Uncured Bacon, cooked until crispy then crumbled
6-8 Sprigs Fresh Chives, minced (about 1.5 TBSP)
1/2 Cup + 2 TBSP Primal Kitchen Mayo
1/2 Cup Dijon Mustard (sugar free)
1/2 Cup Spicy Brown Mustard (sugar free)
2 tsp Paprika or Smoked Paprika (plus more for garnish)
2 tsp Granulated Garlic
2 tsp Onion Powder
1/4-1/2 tsp Cayenne Pepper (optional but recommended!)

Process:

1. Slice hard boiled eggs in half length-wise, scoop out yolk & place yolk in food processor or mixing bowl (set egg whites hole-side up on a large tray)
2. To yolks, add ingredients from mayo through cayenne pepper & mix on medium or process on high until smooth, scraping sides of bowl occasionally
3. If using a plastic bag, ensure top is sealed, press yolk mixture into one corner of the bag then cut a tiny part of one of the corners off to create a pastry bag
4. Pipe yolk mixture into egg white holes ensuring to overstuff or you’ll have a lot of leftover yolk mixture!
5. Sprinkle eggs with paprika then very lightly press bacon bits & chives into top of yolk mixture
6. Chill & serve!
   
   Store in air tight container in refrigerator for up to 5 days
   Serves 18+