Carnivore Deviled Eggs - For the Carnivore Diet
These deviled eggs stay true to a carnivore approach by swapping seed-oil mayo and plant-based spices for warm bacon fat or beef tallow and a little optional dairy for extra creaminess. The result is rich, savory, and deeply satisfying bites that are perfect for snacks, meals, or party platters.
For easy-to-peel eggs, start them in cold water, bring to a boil, then rest off heat before shocking in ice water. Peel under running water if needed. Cook your bacon while the eggs cool so you have both crispy bits and plenty of rendered fat for the filling.
Mash the yolks while still slightly warm and emulsify with melted bacon fat or tallow. If you tolerate dairy, a spoon of cream cheese or sour cream makes the filling extra silky; otherwise just use a touch more warm fat. Season simply with salt, spoon or pipe the mixture back into the whites, and finish with crumbled bacon and a tiny drizzle of warm fat for gloss.
Serve right away or chill briefly to set. For a dairy-free version, skip the cream cheese/sour cream and add an extra teaspoon or two of melted fat. For extra crunch, a light dusting of finely crushed plain pork rinds works well. Store covered in the fridge up to 2 days.
Ingredients
- 6 large eggs
- 2 slices bacon
- 2 tablespoons bacon fat or beef tallow, melted (plus a little extra for drizzling)
- 2 tablespoons cream cheese or sour cream, softened (optional; use more melted fat if skipping)
- 1/4 to 1/2 teaspoon fine salt, to taste
- Optional: 1 tablespoon finely crushed plain pork rinds for garnish
Instructions
- Place eggs in a saucepan and cover with cold water by about 1 inch. Bring to a full boil over medium-high heat, cover, turn off heat, and let sit for 10 minutes.
- While eggs rest, cook bacon in a skillet over medium heat until crisp. Transfer bacon to a paper towel and finely chop. Reserve at least 2 tablespoons of the rendered bacon fat.
- Transfer eggs to an ice bath for 5 minutes, then peel and halve lengthwise. Gently pop yolks into a mixing bowl.
- Mash yolks with a fork. Add 2 tablespoons warm melted bacon fat or tallow and the cream cheese or sour cream (if using). Mix until very smooth and creamy. Season with salt to taste.
- Fold in half of the chopped bacon. If the mixture seems too thick, blend in another teaspoon of warm fat until it’s pipeable.
- Spoon or pipe the filling back into the egg whites. Top with remaining bacon and a light drizzle of warm bacon fat. If desired, sprinkle a little finely crushed plain pork rinds for crunch.
- Chill 10–15 minutes to set, or serve immediately.