Bacon Fat Deviled Eggs


The first time I had bacon fat deviled eggs was at this amazing little restaurant in San Diego, and they changed my life! I could have eaten 89 of them; they were so delicious. I’ve been wanting to recreate this recipe ever since, and they’re even easier to make than I expected!

I typically have hard-boiled eggs on hand for an easy snack, but they can get pretty boring over time. This recipe is a great way to mix it up with hardly any extra work! These are so good, that you may never make regular deviled eggs again! I added a dash of cayenne pepper to my eggs, but hot sauce would also be delicious! I love making a double batch of these to keep in the fridge for a quick breakfast or snack on the go, although they never last long! 😉

Happy cooking!


Bacon Fat Deviled Eggs

Category: Appetizers, Breakfast

Bacon Fat Deviled Eggs



  1. First up, let’s hard-boil those eggs! My new favorite way to do this is actually to steam them, as I never have any issues with the shells sticking to the egg. Add approximately 2” of water to a pot. Bring to a boil. Add the cold eggs to a steamer basket in the pot, and steam, covered, for 9 minutes. Remove the eggs from the basket and immediately place them into a bowl filled with ice water. Allow the eggs to cool.
  2. Peel the eggs carefully, and cut them in half, lengthwise. Remove the yolks and place them into your food processor along with the warm bacon fat, garlic powder, sea salt and black pepper. Puree until the mixture is smooth. No food processor? No problem! Simply mash the ingredients well, using a fork.
  3. Spoon the egg yolk mixture into the egg whites. Top with the crumbled bacon, chives, and a dash of cayenne pepper (if using). Enjoy!


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6 Responses

  1. […] Bacon Fat Deviled Eggs […]

  2. Megan
    | Reply

    If S&M is the restaurant you are referring to sadly they close their doors today

    • livinglovingpaleo
      | Reply

      That is the restaurant, bummer to hear that!

      • Megan

        I bought 9 sausages from them and 2 different bacon fats so it can temporarily live on

  3. Christiann
    | Reply

    Sad news…Sausage & Meat is closing. Today is the last day. Thanks for replicating this recipe!

    • livinglovingpaleo
      | Reply

      I’m so sorry to hear that, S&M was such a great restaurant!

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