Carnivore Deviled Eggs
I love deviled eggs! Who doesn’t?
Deviled eggs are always the first thing to disappear when I bring them to parties!
When I was on the carnivore tv show in Costa Rica, I was also the chef. I wanted to make delicious food, not just steak for the carnivores. So I made the best deviled eggs and they were completely carnivore!
HOW TO MAKE CARNIVORE DEVILED EGGS
To make my carnivore deviled eggs you can use bacon mayo or my butter mayo recipe! Either works great and tastes delicious!
Please share this video with your friends to show them how delicious healthy eating can be!
Carnivore Deviled Eggs
Equipment
Ingredients
- 12 large eggs
- 4 slices sugar free bacon
- 4 ounces ground beef 85% lean
- 1/2 cup bacon mayo (or Butter Mayo)
- 1 teaspoon fish sauce (optional)
- 1 teaspoon Redmond Smoked Salt or plain salt
Instructions
- Place the eggs in a large saucepan and cover with cold water. Bring to a boil over medium-high heat, then cover the pan and remove it from the heat. Allow the eggs to cook in the hot water for 11 minutes.
- Meanwhile, cook the bacon. Heat a cast-iron skillet over high heat. Place the diced bacon in the hot skillet and cook, stirring often with a wooden spoon, for 4 minutes, or until cooked to your liking. Remove the bacon from the skillet, leaving the drippings in the pan, and place the bacon on a paper towel–lined plate to drain.
- Place the ground beef in the skillet with the bacon drippings and cookover medium heat, crumbling the meat with a wooden spoon to breakup the clumps, until the beef is browned and cooked through, 3 to 4minutes. Remove the pan from the heat and set aside.
- After the eggs have cooked, drain the water and rinse the eggs under very cold running water for a minute or two to stop the cooking. Peel the boiled eggs and cut them in half lengthwise.
- Carefully remove the egg yolks and place them in a medium bowl (or a mini food processor). Mash the yolks with a fork until they have the texture of very fine crumbles. Add the mayonnaise, fish sauce (if using), and salt and mix with the fork until evenly combined. Add the cooked beef and stir gently to combine.
- Fill the egg white halves with the yolk mixture. Garnish with the bacon and serve. Store extras in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 157 | Fat: 12.6g | Protein: 9.8g | Carbohydrates: 0.4g | Fiber: 0g | P:E Ratio: 0.8
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Maria, I loved watching this video on Carnivoire Deviled eggs. You mentioned taking them with you on a long flight. Please tell me how you kept them good without refrigeration. Also, when on a long flight, what else do you take, that is not pre-packaged for your meals, and how do you package it and preserve it without refrigeration. Thank you
You can take ice packs on the plane as long as they are frozen SOLID when you go through TSA 🙂
I may be overlooking something but where do you add in the cooked ground beef? I don’t see it in the recipe.
In step 5 she adds the cooked beef.
Beef is called for in the recipe, and added during Step 5 🙂