Bacon Curried Deviled Eggs
Today I have prepared for you…
(Can you tell I’ve been watching too much Chopped?)
Bacon Curried Deviled Eggs.
What I love about these eggs is that they are so simple to make. Throw everything in a blender and you’re done.
Here is another great use of the Instant Pot. It really is such a versatile appliance. This is my favorite technique because it makes peeling the eggs really easy. If you don’t have an IP, you can just use your preferred method to boil the eggs.
Bacon and curry give these eggs such a boost of flavor. They make any egg so much heartier. We eat a lot of eggs, especially while on a Whole30, so this is a great way to mix things up so we don’t get burnt out.
- 4 tablespoon butter
- 1/4 cup peanut butter
- 1 egg
- 1/4 cup coconut sugar
- 1 teaspoon vanilla
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1 tablespoon honey
- 1/2 teaspoon cinnamon
- 1/2 cup chocolate chips
- In a large bowl, cream together the butter and sugar using an electric mixer.
- Add the egg and beat until fully mixed in. Mix in the tahini and maple syrup.
- Mix in the almond flour, coconut flour, cinnamon, and baking soda until everything is fulled incorporated.
- Fold in the chocolate chips.
- Cover the bowl with plastic wrap and let the dough chill in the fridge for an hour or until the dough is firm.
- Preheat the oven to 350° and line a baking sheet with parchment paper.
- Scoop out dough using a cookie scoop or a rounded tablespoon and place them onto the parchment lined baking sheet, about 1 1/2 inches apart.
- Slightly Flatten each cookie with the palm of your hand.
- Bake for 12-15 minutes until edges become golden brown.