Deviled eggs are an extremely versatile food. You can serve them as an appetizer, a breakfast, or even for lunch. They’re delicious one-biters and will please almost anyone you give them to. I’ve not met many people who don’t like bacon and eggs (besides vegetarians/vegans). 

The moment you put them in your mouth, the rosemary hits you – filling your mouth with an herbaceous aroma and taste. As you chew, the dijon and bacon comes through, refreshing your entire palette. The egg whites start to overpower it all, bringing a nice cooling feeling, and it finishes off with a heat from the cayenne.


  • 5 large hard boiled eggs 
  • ¼ cup mayonnaise 
  • 2 slices bacon 
  • 1 tablespoon rendered bacon fat 
  • 1 teaspoon dijon mustard 
  • ¼ teaspoon cayenne pepper 
  • ½ teaspoon rosemary


1. Slice up your bacon into thin slices and add them to a pan on medium heat.

2. Let the bacon cook on medium heat. It takes longer than if you are to fry it fast, but in my opinion it comes out better.

3. Keep letting it cook, we want it extra crispy. It will add great texture to the eggs.

4. The bacon looks done! Nice and crisp.

5. Take out your bacon, keeping as much of the drippings in the pan as possible. Rest your bacon on paper towels to cool off and get extra crispy.

6. You should have some hard boiled eggs previous made. Cut them all in half.

1. egg

2. Scoop out the yolks from all the eggs.

3. Put all the yolks in a bowl.

4. Add your mayonnaise, dijon mustard, cayenne pepper, bacon fat, and HALF of 1/4 tsp. rosemary. The rest will be used to garnish.

5. Add some small pieces of bacon to the bottom of the eggs, where the yolk used to be.

6. Mix all of your ingredients together in your bowl. Add the mixture to a Ziploc bag so you can make a mock piping tool. Or, if you have a piping bag – use that!

7. Pipe your mixture on the top of the eggs. Add bacon and the rest of the rosemary for garnish.

Per serving (1/3 of the total eggs), this comes out to: 315 Calories, 28.49g Fats, 0.85g Net Carbs, and 12.6g Protein.