Clean & Green Deviled Eggs

Deviled Eggs

(Recipe serves 6-8 people)


  • A dozen eggs
  • 2 avacados
  • ¼ cup bacon bits
  • ¼ chopped chives
  • 2 tbsp lemon juice
  • ¼ cup paleo mayonnaise
  • 1 tsp dill
  • Pinch of salt, pepper, garlic powder
  • Paprika


  • Boil all eggs for 20 minutes, let cool
  • Once cooled, cut all of the eggs in half.  Remove the egg yolks and combine into a separate bowl.
  • Add remaining ingredients into the bowl.  (reserve ½ bacon bits, chopped chives, and the paprika for garish.
  •  Combine all ingredients together.  I usually use a potato masher to ensure that everything is incorporated thoroughly.
  • Once combined, scoop the mixture into a large zip-loc storage bag for piping.  Cut off small corner and dispense the filling into all of the egg halves.
  • Once all filling is dispensed, top each egg with bacon bits and chives.  Lightly sprinkle the paprika all over the eggs.
  • Serve chilled


Download a PDF of this recipe here!

Clean & Green Deviled Eggs