Deviled Eggs with Chipotle and Bacon
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 70 min · Pork · gluten-free, dairy-free, keto, low-carb
139 cal
8g protein
2g carbs
11g fat
per serving · estimated
Ingredients
- 2 large eggs
- 1 slice thick-cut bacon
- 1/4 cup mayonnaise
- 1 chile plus 2 tsp sauce chipotles in adobo
- 1/4 tsp Dijon mustard
- 1/4 tsp apple cider vinegar
- 1/4 tsp smoked paprika
- 2 tbsp snipped fresh chives
Method (tap to check — screen stays awake)
- Lower the eggs into boiling water and cook exactly 11 minutes, then move straight into an ice bath for 15 minutes — the fast chill is what makes them peel clean.
- While the eggs cook, crisp the bacon in a skillet over medium, drain on paper towels, and chop fine.
- Peel the eggs, halve lengthwise, and pop the yolks into a bowl.
- Mash the yolks smooth with the mayonnaise, the minced chipotle and its adobo sauce, Dijon, vinegar, and 1/4 tsp salt. Taste — it should be creamy with a smoky heat that builds, not burns.
- Pipe or spoon the filling back into the whites.
- Dust with smoked paprika, then top each with chopped bacon and chives. Chill 15 minutes before serving so the filling sets.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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