Sweet ‘n’ Smoky Deviled Eggs

If you’re tired of the same ol’ deviled eggs, this recipe will get you “egg-cited!” And best of all, you can customize the filling “egg-zactly” how you like. Prefer the flavor of mayo over avocado? You can use Paleo mayo instead, or a little bit of both. Like your filling super creamy? Add as much avocado or mayo as you want! I even like these “chick-a-dees” with a splash of my favorite hot sauce in the filling. Your creativity is your only limit, and that’s no “yolk!” Okay, I’m done now.

EGGS

6 eggs, boiled, peeled, and cooled
FILLING INGREDIENTS

¼ cup julienne-cut sundried tomatoes
⅛ tsp cumin
3 strips bacon, chopped, cooked, but not too crispy (reserve some for garnish)
¾ tsp smoked paprika
Sea salt to taste
Freshly ground black pepper to taste
1/3 cup (720 ml) mashed ripe avocado
2 TBSP (30 ml) olive oil
GARNISH

Chopped chives
Smoked paprika
Makes 12 eggs

Slice the eggs in half lengthwise. Gently remove the yolks, and place them in a food processor.
Set the egg whites aside on a plate.
Add the sundried tomatoes, cumin, bacon, paprika, sea salt, pepper, avocado, and olive oil to the food processor (reserve about 2 TBSP (30 ml) of the bacon crumbles for garnish). Pulse until fully combined and smooth. If you like an even creamier filling, you can add additional avocado or mayo until it reaches the desired consistency.
With a spoon or piping bag with a decorative tip, fill the egg whites evenly.
Sprinkle the eggs with chives, bacon crumbles, and a light sprinkle of smoked paprika.
Keep the deviled eggs refrigerated or in a cooler until ready to eat.

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Sweet 'n' Smoky Deviled Eggs are the appetizer everyone hovers over at the party. Egg yolks blend with ripe avocado, smoky bacon, sundried tomatoes, and smoked paprika into a creamy filling that's as gorgeous as it is delicious — no mayo required.

Pro Tips

• Cook the bacon until just done but not too crispy — it needs to chop and fold smoothly into the filling, with a little reserved for the garnish.
• Pulse the filling in a food processor until completely smooth and creamy; the avocado replaces mayo and does the emulsifying work.
• Julienne-cut the sundried tomatoes finely so they distribute evenly through the filling instead of sitting in chewy lumps.
• Pipe the filling with a decorative tip for a polished look, or use a simple spoon — either way, fill the whites generously and mound it high.
• Keep the finished eggs refrigerated or in a cooler until serving; avocado-based filling is best cold and fresh.

Frequently Asked Questions

Are these deviled eggs paleo?

Yes: eggs, avocado, bacon, sundried tomatoes, smoked paprika, cumin, and olive oil. No mayo, mustard, or dairy needed for the creaminess.

How far ahead can I make them?

Make them the day of serving for the best colour and texture. The avocado filling is freshest within a few hours but holds refrigerated overnight.

Can I make them without bacon?

For a vegetarian version, the avocado and smoked paprika carry the smokiness well. Add an extra pinch of smoked paprika to compensate for the lost depth.

How do I get easy-to-peel eggs?

Use slightly older eggs, boil them fully, then shock in ice water. Peeling under a thin stream of running water helps the shell slip away cleanly.

Recipe Card

Stav Kogan

Sweet ‘n’ Smoky Deviled Eggs

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Servings: 4 servings

Ingredients Method

Ingredients

  

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• 6 eggs, boiled, peeled, and cooled
• ¼ cup julienne-cut sundried tomatoes
• ⅛ tsp cumin
• 3 strips bacon, chopped, cooked, but not too crispy (reserve some for garnish)
• ¾ tsp smoked paprika
• 1/3 cup mashed ripe avocado
• 2 TBSP olive oil

Method

 

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