Bacon and eggs are a staple for a low carb life style. The combination is also a great way to start your day. Whether you go for scrambled, over-easy, sunny-side-up, or any other favorite; the taste, and even the smell, says “breakfast.” You know you are a low-carb foodie when you can see bacon and eggs in virtually every category on your blog. Okay, maybe not a dessert, but, how many picnics have you been to where the deviled eggs were the first appetizer to disappear. But where is the bacon?
We wanted to incorporate the taste of bacon in our deviled eggs and give them a smoky flavor. Our recipe calls for adding cooked bacon crumbled directly into the yolk mixture. The bacon flavor will then permeate every single low-carb bite. And what about that signature dusting of paprika on top of each egg. You will see recipes that call for Hungarian paprika and even sweet paprika. To continue our smoky theme we use smoked paprika. In fact, we recommend using Spanish smoked paprika; it is usually a bit more intense and will complement the bacon well.
Make sure you reserve a strip of bacon to chop into small pieces as a garnish for the deviled eggs. Then watch how fast they disappear. It is a low-carb delight!
The steps for this recipe are basically the same for any deviled egg recipe. Your method of hard boiling, cooling, and peeling the eggs is your choice. Everyone has tricks to get the perfect egg and yolk color. We do recommend using organic eggs or eggs from free-range chickens. The quality and nutrition are better and there is clearly a difference in taste.
Most deviled egg recipes use some mustard and pickles in the yolk mixture. The classic Betty Crocker deviled egg recipe is so simple it consists of just mayonnaise and mustard – not a pickle to be found. We have seen recipes calling for cheese, avocado, diced tomatoes, fennel seeds, salmon, and even orange juice in the blend. We find our sour cream ingredient keeps the low-carb element and pairs better with the mayonnaise than anything – keep it creamy, yet simple!
For years we thought the mustard/pickle taste was expected, but now find that our new tasty low-carb bacon and smoked paprika take has become our go-to recipe. This will definitely be included as an appetizer at our annual neighborhood holiday gathering. We are sure our friends will agree with our choice and we bet the plate will be the first to empty. Let us know what you think when you try them.
Spanish Smoked Paprika – Delicious
The Spanish smoked paprika we use is made by “La Dalia.” Their Pimentón de La Vera has been produced in Spain since 1913 and they were the first company to make the famous smoked paprika of La Vera. The peppers used to produce La Dalia’s Pimentón La Vera are hand-harvested each year in early autumn. Just after harvesting, the peppers are sent to wooden smoke houses filled with the smoke of Encina oak wood fires. The peppers are never touched by fire, as they are placed on grids above the flame. For 15 days, the peppers are dried in this intense smoke. Once dried, La Dalia grinds the peppers on traditional granite millstones – resulting in a silky, rust-red paprika that is both deeply flavored and smoky. Their smoked paprika is a key ingredient in traditional Paella, but it is also excellent when used to flavor meats, fish, and sauces.
First of all, it is really not that pricey – just a bit difficult to find. We found the answer from an importer of Spanish foods and kitchen ware, La Tienda. The link will take you right to the smoked paprika we use in many of our recipes. They sell hotter versions; we find the sweet (dulce) smoked version is less overpowering. They also offer excellent Spanish chorizo and ham – all low carb! Feel free to shop with your local purveyor; Amazon also offers it in bulk if you will use a lot, but know that these two foodies find this brand is the best. Remember our goal is Tasty Low Carb!
The Egg Plate
Bloggers usually take great pains to provide the ultimate in presentation and we will admit food that looks great seems to taste all that much better. However, using a pastry bag with an elegant icing tip to insert the yolk mixture into the egg half seems like you are trying for “super-market” perfect. We have never seen one there that tastes like ours. So, a teaspoon works just fine for stuffing and the taste speaks for itself.
Joanie does still like a bit of style in her presentation. The “egg plate,” as we like to call it, has traveled with us through a number of moves around the country and it is one of Joanie’s favorites. If it wasn’t a family heirloom, we now find that it has become one. The display it offers is elegant and refined, don’t you think? However, once you start eating these appetizer, breakfast, or brunch creations you cannot stop (good thing they are low carb). That is why Chris likes them packed together on a dish that is close at hand. That is also why we categorize them as “special.” Make a batch and grab one or two in the morning for a quick and tasty on-the-go breakfast. Whatever your pleasure – please enjoy the smoky bacon and paprika low-carb flavors of our deviled eggs!
- Place the eggs in a medium saucepan with enough water to cover and bring to a boil. Remove from the heat, cover and let the eggs stand in the water for 20 minutes. Pour off the hot water and fill the saucepan with cold water. Let the eggs sit in the cold water for 5 minutes. Then crack the eggshells and peel. Cover and chill for at least 1 hour.
- Halve the eggs lengthwise. Carefully remove the yolks and transfer them to a small bowl. Mash the yolks with a fork, stirring in the sour cream and mayonnaise.
- Add the bacon and green onions to the yolk mixture, stirring well. Reserve one strip of bacon and a third of the green onions to garnish. Season with sea salt and pepper.
- Scoop a spoonful of the yolk mixture into each egg white half. Sprinkle the tops with the reserved bacon and green onion pieces and then the smoked paprika.