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BLT Deviled Eggs

BLT Deviled Eggs

breakfast dairy free gluten free low carb paleo recipes starts & snacks

Deviled eggs are quick to disappear from any buffet. Whether it’s Easter, a picnic, a potluck, or a BBQ, nobody’s going to mind if you make these.

This high-protein snack has all the smoky, savory crunch of a classic BLT, without the bread! The recipe features clean ingredient recommendations so these can be prepared gluten-free, dairy-free, and Paleo-compliant. They also happen to be low-carb if that's your jam. 

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Thyroid-healthy Highlights:

  • Eggs provide the thyroid with three of the primary nutrients it requires: tyrosine, iodine, and selenium. These nutrients work in concert to promote and protect thyroid function. Some of us don't tolerate eggs, but if you do there's a lot to love about them. 
  • One egg provides 29% RDI of tyrosine, which the thyroid gland combines with iodine to make thyroid hormone.
  • One egg provides 16% DV of iodine, which is essential for the production of thyroid hormone. Both too much or too little iodine can be harmful to the thyroid (see selenium below).
  • One egg provides 22% DV of selenium, which has numerous benefits to the thyroid. Studies have shown it to reduce inflammation and antibodies in those with autoimmune thyroid conditions. Selenium is also essential for the conversion of T4 to T3, and helps to regulate and protect the thyroid from the damage that can be caused by consuming too much iodine.



BLT Deviled Eggs

BLT Deviled Eggs

Yield: 12
Author: Ginny Mahar
Prep time: 20 MinCook time: 20 MinTotal time: 40 Min
Gluten-free, Dairy-free, Paleo, Low-Carb.


  • 6 eggs, hard-boiled
  • 4 oz bacon, preferably not thick cut, cooked until crisp, divided (nitrate and sugar-free for Paleo)
  • 3 tablespoons Mayonnaise (use a clean 'Paleo' brand like Primal Kitchen)
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon white wine vinegar (or sub. apple cider vinegar)
  • 1 teaspoon finely minced shallot
  • Dash Louisiana-style hot sauce (like Tabasco or Frank's)
  • Dash Lea & Perrin's Worcestershire sauce (or sub. a pea-sized amount of anchovy paste)
  • Fine sea salt and freshly ground pepper, to taste
  • 4 cherry tomatoes, sliced or quartered
  • 1/2 cup finely chopped iceberg or romaine lettuce


  1. Peel the eggs (see notes) and slice in half. Remove yolks and place in a small mixing bowl.
  2. Finely mince half of the crisped bacon and add to yolks along with mayo, mustard, vinegar, shallot, hot sauce, Worcestershire Sauce (or anchovy paste), and salt and pepper. Use a fork to mash and mix until fairly smooth. Taste filling and adjust seasoning to taste.
  3. Spoon filling into egg whites. Break remaining bacon into 12 pieces and place atop each egg with a pinch of crisp lettuce, and a slice of tomato.


To peel hard-boiled eggs: Fill a medium mixing bowl with cool water. Tap and roll egg to crack shell, then submerge and peel. The water will help the shell and shell membrane peel cleanly away from the egg.

Nutrition Facts



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