Carnivore-ish Deviled Eggs Recipe

 

Ingredients:

• For the Eggs:

  • 12 large eggs (or as many as you want to make)
  • Water (for boiling)

• For the Filling:

  • 6 egg yolks (from the boiled eggs)
  • 3 tbsp sour cream (for creaminess)
  • 1 tbsp yellow mustard (adds tang and flavor)
  • 1/4 tsp smoked paprika (for a smoky touch)
  • Salt and pepper to taste (S&P)
  • 1-2 tbsp bacon grease (optional, for extra richness and flavor)

• For Garnish:

  • Additional smoked paprika (for sprinkling)
  • Optional: Crumbled crispy bacon or finely chopped chives for garnish

Instructions:

Step 1: Boil the Eggs

1. Boil the eggs: Place the eggs in a medium saucepan and cover with cold water. Bring the water to a boil over medium-high heat.
2. Cook the eggs: Once the water is boiling, reduce the heat to a simmer and cook the eggs for 10-12 minutes.
3. Cool the eggs: Remove the eggs from the hot water and immediately transfer them to an ice bath or run them under cold water for a few minutes to stop the cooking process.
4. Peel the eggs: Once the eggs are cool, carefully peel the shells off. Slice the eggs in half lengthwise and remove the yolks, placing them in a separate bowl.

Step 2: Prepare the Filling

1. Mash the yolks: Using a fork, mash the cooked egg yolks until they are completely crumbled.
2. Mix the filling: Add the sour cream, yellow mustard, smoked paprika, and salt and pepper to the mashed yolks. If you want extra richness, add the optional bacon grease for more flavor.
3. Adjust the consistency: If the filling is too thick, you can add a bit more sour cream or a splash of water to thin it to your desired consistency.

Step 3: Fill the Eggs

1. Fill the egg whites: Spoon or pipe the yolk mixture back into the hollowed egg whites, filling each one generously.

Step 4: Garnish and Serve

1. Garnish: Sprinkle a little more smoked paprika on top for a touch of color and extra flavor.
2. Optional toppings: If you want to add even more carnivore-ish flair, crumble crispy bacon over the top or add a little chopped chives.
3. Chill: Place the deviled eggs in the fridge for about 30 minutes before serving to let the flavors meld.

Enjoy!

These Carnivore-ish Deviled Eggs are rich, flavorful, and a perfect savory snack or appetizer. They’re a great combination of creamy and smoky with a slight tang from the mustard. Perfect for a carnivore or low-carb celebration!

Let me know if you’d like to experiment with any other ingredients or variations!