A little bit twisted – green deviled eggs

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Up your nutrition game with these BTA (Bacon, Tomato, Avocado) deviled eggs.

These Paleo gems are about to rock your Holiday!

I don’t know about you, but deviled eggs are a requirement for Easter at our house. These babies are so good they are at home in any holiday dinner!  I love eggs prepared almost anyway – but there is something extra special about deviled eggs. They’re fancy! 

My grandmother’s original recipe is delicious; so much so, my mom usually makes them every year for Easter. No matter how many she makes, there are never enough of them. This year I wanted to make my own version of deviled eggs – one that’s been nutritionally optimized. These green deviled Easter eggs are easy, tasty and full of healthy fat. What more could you want?

In this recipe Avocado serves as a substitute for the traditional mayo, this provides a rich flavor and gives the eggs a gorgeous light green color. There is also a little bit of maple syrup and a hint of smoked paprika added to give these babies a smokey sweet note that pairs magically with the crumbled bacon. Top the whole thing off with some finely diced tomatoes and chives and it really is a party in your mouth!

Topped with crispy bacon and fresh tomatoes.

I hope you enjoy these. If you do, don’t be shy, share the recipe with friends!

Do you have a favorite way to eat Deviled Eggs? We would love to feature your recipe right here on Foodology Geek! And as a special thank you for sharing we will send you a free e-copy of our soon to be released Beast Bowl Nutrition Cookbook.

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5 from 1 vote

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Green Deviled Easter Eggs

These paleo friendly deviled eggs are packed with nutritious fats from avocado instead of traditional mayonnaise. Smokey sweet flavor with salty crumbled bacon makes for a super kicked up version of traditional deviled eggs. 

Course Appetizer

Cuisine Holiday, Paleo

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 17 minutes

Servings 20

Calories 52 kcal

Author Laura

Ingredients

• 10 eggs hardboiled
• 1 avocado
• 2 tbsp champagne vinegar
• 2 tsp dijon mustard
• 1 tsp maple syrup
• ¼ tsp smoked paprika
• salt and pepper to taste

Toppings

• ½ cup cooked bacon crumbled
• ½ cup tomatoes finely diced
• 2 tbsp chives

Instructions

1. Hard boil eggs (use instant pot or pressure cooker for super easy to peel eggs)

2. While eggs are boiling, crumble the bacon and chop the toppings.

3. Let eggs cool – place in ice water to chill quickly.

4. Peel and then slice eggs in half.

5. Add yolks to a food processor bowl.

6. Add avocado, vinegar, mustard, paprika, and maple syrup. Mix well. (Adjust seasonings to taste)

7. Place the mixture in a sandwich bag, and cut the tip off of one end so that you have a small opening.

8. Pipe the filling into the egg white halves.

9. Top with bacon, tomatoes and chives.

5 from 1 vote

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Grandma Sisson's Deviled Eggs

Sweet and tangy deviled eggs. This is a holiday tradition in our family. 

Course Appetizer

Cuisine Family Recipes, Holiday

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 24

Calories 59 kcal

Ingredients

• 12 hard boiled eggs
• ¼ cup mayonnaise
• 1 tbsp mustard
• 2 tbsp white vinegar
• 2 tbsp white sugar
• paprika optional

Instructions

1. Hard boil 1 dozen eggs.

2. Cool, peel and slice in half.

3. Reserve the yolks in a medium bowl.

4. Smash yolks, add the remaining ingredients. My grandma alway just used a fork to do this. Mix until smooth.

5. Use a spoon to fill the eggs with filling.

6. Optional: Sprinkle with paprika if desired. 

7. Enjoy! Try to eat just one!

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