How to Naturally Dye Easter Eggs Using Food

There are so many options out there for natural Easter egg dye using ingredients you have already in your kitchen and we’re showing you some of the options we loved with tips, tricks, and more!

Naturally Dyed Easter eggs in cartonNatural Easter Egg Dye

Did you know that it is so easy to naturally dye Easter eggs with food ingredients you likely already have in your pantry? It will be no surprise if you’ve been on this website for a while that we love to switch out artificial colors and unnecessary chemical additions to foods as much as we can, like these Naturally Colored Buttercream and these plant based decorated Sugar Cookies. If we wouldn’t eat a product with a long list of ingredients we can’t recognize why would we add chemicals in the form of artificial dyes to the food we make at home?

Some might say that you are just dyeing the outside of the egg: but anybody who has ever colored eggs know more often than not that color seeps in through the shell and colors the egg. So making festive colored eggs with actual FOOD coloring is a no-brainer. And honestly, it’s so simple and so FUN to experiment. You can create unique looking eggs that even will change color over time, the longer they sit. Kids and adults alike will find this holiday craft turned science experiment so fun!

Results of natural Easter egg dye recipe

How to Dye Easter Eggs Naturally

Take a look in your pantry! We used white eggs, but you can experiment with brown eggs as they will have a different effect. All the eggs you see in these photos were dyed with these four foods:

  • Beets (red/pink/brown): 1 large beet, diced + 2 cups water
  • Red Cabbage (blue): 1/2 red cabbage, sliced + 2 cups water
  • Red Onion Skins (deep orange/brown): Skins from 4 large onions + 2 cups water
  • Fresh or Dried Turmeric (yellow): 1/4 cup sliced fresh turmeric or 2 tablespoons dried + 2 cups water

Other natural color suggestions:

  • Blueberries (grey/blue): 2 cups frozen blueberries + 2 cups water (don’t boil this, just let it steep)
  • Carrots (orange/yellow): 3 large carrots, sliced + 2 cups water
  • Spinach or Parsley (green): 2 cups spinach or 1 bunch parsley + 2 cups water
  • Yellow Onion Skins (orange): Skins from 4 large onions + 2 cups water
  • Coffee (brown): 2 cups strong brewed coffee

Natural Easter egg dyes in jarsHere is what you need to know to naturally dye eggs:

  1. Make the boiled eggs. We recommend using the water boiling or steaming method. Check out this post here. We normally love the Instant Pot for steaming eggs, but not here. We don’t recommend using the Instant Pot for colored eggs because they are more likely to crack in the food coloring. Let the eggs cool completely before coloring.
  2. Bring the food item in 2 cups of water up to a boil, cover and let simmer for 20 minutes. Strain and let cool. Once cool add 2 teaspoons of vinegar.
  3. Gently drop the white eggs in the color. They must be completely submerged.
  4. The longer the eggs sit in the color, the more brilliant the color will be. Letting the eggs soak overnight yielded the best color for us.
  5. When you are ready to take the eggs out of the color, place a clean kitchen towel down and gently pull out the eggs and place on the towel, or you could place them on a wire rack to prevent and the towel from wiping off any of the color. Let it air dry, do not rub it. If you’d like to dip the egg again to get a darker hue do that once it has dried. In addition, if you want to combine colors to make different hues (think coloring an egg first yellow, then blue=green) now is the time to do it.
  6. Once completely dry you can gently rub it with oil to help prevent the color from changing. We found that some of the eggs changed colors over a few days time (especially the beet one). Do them the day before Easter if you’d like them to be as close to the color as you want as possible.

Eggs dyed with natural egg dyeHow to Make Green Naturally Dyed Eggs:

To make green we first dyed the egg with turmeric (yellow) and then dyed it with red cabbage (blue) to make the egg green!

Do you have to use vinegar to dye eggs?

Yes! Without going into all the science behind it, the short answer is that the added acid from the white vinegar brings it to the correct pH level needed for the dye to adhere to the egg shell. The approximate amount of vinegar needed is about 1 teaspoon per 1 cup of dye. We experimented by adding more vinegar to some of our dyes and we got a cool spotted effect.

How to Make Different Effects on Naturally Dyed Easter Eggs

  1. Add more vinegar: When we added more vinegar to the dye it created a bubbly effect which created the dots you see on our eggs.
  2. Dip for different lengths of time: You can try dipping the eggs for shorter periods of time. For our pink spotted eggs seen above we just briefly dipped the eggs in the beets for like 10 seconds and then let it dry.
  3. Double dipping eggs, depending on the different colors can create different effects. Honestly we had different results each time, so have fun experimenting.
  4. To create an ombre effect you can start dying a batch of eggs, and then every few hours take one of the eggs out of the dye.

Should eggs be cold or at room temperature for coloring?

You want both the boiled eggs and the natural dye to be cool during the dye process, so that not only do the eggs not overcook in the natural dye, but also for safety. Leave the eggs in the dye in the refrigerator overnight.

Natural Easter egg coloring

Don’t want to make your own dye but want to try naturally coloring eggs?

There are also a few different products on the market. Try these good brands:

Tools we used in this recipe:


Lastly, check out these other healthier Easter recipes:

How to Naturally Dye Easter Eggs
How to Naturally Dye Easter Eggs With Food

Easy Corned Beef Hash

This Easy Corned Beef Hash is the best way to use up leftover corned beef OR the best excuse to make corned beef from scratch! It’s a simple dish that is hearty and comforting, made under 20 minutes with only a handful of ingredients. Top with a fried egg, a splash of hot sauce and this gluten-free and paleo and whole30-friendly breakfast is ready!

Corned beef hashEasy Corned Beef Hash

We don’t know what we look forward to more when it comes to St. Patrick’s Day eats, the actual Corned Beef and Cabbage or the subsequent leftover meal that follows: this Easy Corned Beef Hash. It’s such a hearty, comforting breakfast: meat, potato and eggs. It’s such a classic meal and the best part is that the components are mostly already cooked so it’s just a matter of heating them all up together and topping with an egg, if desired. If you don’t have leftover corned beef laying around, trust us this breakfast is totally worth cooking corned beef for.

This is one of those recipes that really is more of a guideline. If you have leftover carrots, or onions or root vegetables that were cooked with your corned beef you can feel free to add those in! This can also work with any other leftover beef you may have, though it won’t have that classic flavor as it does when cooked with the corned beef. If you have leftover roast beef, pot roast or even steak, you can make this work. If you don’t have any leftover potatoes you can cook up some fresh. Just dice up some potatoes and boil for about 12-15 minutes, or until fork tender. They brown better when they are cold, but fresh cooked will work in a pinch.

How to Make Corned Beef Hash

How do you make corned beef hash from scratch:

  1. Cook some onions
  2. Add cooked corned beef and potatoes and cook for 5 minutes undisturbed, and then flip and cook another 5 minutes
  3. Season with garlic powder and pepper, and add salt if needed.
  4. Serve with eggs!

Why is corned beef so salty?

We talk extensively about the process for brining your own corned beef here, and then go into details about how to cook it from scratch here. If cooked properly (meaning rinsed really well and cooked in enough water) corned beef shouldn’t be overly salty, but when making corned beef hash you definitely want to taste the dish before adding any additional salt!

Corned beef hash recipe

If you like this breakfast recipe, check out these others:

Easy Corned Beef Hash

Prep Time 00:05 Cook Time 00:18 Total Time 00:22 Serves 4

Ingredients

  • 1 tablespoon oil
  • 1 medium yellow onion, small dice
  • 2 tablespoons butter
  • 1-½ cups leftover corned beef, fine dice
  • 16 ounces leftover potatoes, about 12-14 small potatoes, diced
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Eggs, for serving (optional)

Directions

  1. Heat a large cast iron or non-stick skillet over medium heat. Once hot add oil and onion. Cook until soften, about 8 minutes.
  2. Add butter to the pan and turn up heat to medium high. Add beef and potato and stir to combine. Then let cook, undisturbed for 5 minutes. Flip over the hash and cook on the other side for another 5 minutes, or until the hash is heated through.
  3. Add garlic powder, salt and pepper to taste and serve with hot sauce and a fried egg (if desired)

Recipe Notes

  1. This can also work with some other cooked cuts of beef like brisket or pot roast.
  2. To make fully dairy free feel free to sub in ghee or additional oil in place of the butter.
  3. If you are using an oven proof skillet you can also crack a few eggs inside of the hash after step 2 and cook under the broiler for a few minutes until the eggs are cooked!
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Breakfast Fried Rice

This Breakfast Fried Rice is made using only 4 ingredients and is a super easy meal to whip up anytime of day, not just in the morning! It takes the base of leftover rice and switches up the traditional fried rice by adding in the leftover breakfast staples of bacon and eggs. You can have it on the table from start to finish in less than 15 minutes which makes it a breakfast (or dinner) win!

Breakfast fried rice recipeBreakfast Fried Rice

After testing and testing and testing our Best Rice Ever recipe a few weeks back we found ourselves with piles of rice in the test kitchen. Not that we are complaining or anything, because it really is the best rice ever, but we knew we needed to put that rice to good use by testing a few new leftover rice recipes, and this Breakfast Fried Rice was one of them!

We love the idea of being able to make a double batch of something easy, like rice, when you are cooking dinner and then also being able to use up the leftovers again for a fresh meal later in the week. This Breakfast Fried Rice is the perfect example of this. This dish takes a total start to finish time to make of 15 minutes! On busy days (which they seem to be innumerable) this is the perfect breakfast, or lunch or dinner! And likely you already have the ingredients on hand or in your freezer: bacon, eggs, rice and green onions.

Rice breakfast recipes

What is in a Breakfast Fried Rice?

This is not the most traditional Asian-style type of fried rice, as we really wanted to keep the ingredient list as minimal as possible so there aren’t any add-ins like coconut aminos or other spices. Think of this as more of a breakfast stir fry! We wanted this to be a savory options for breakfast made with ingredients you likely had on hand that could be a satisfying meal. We limited it to bacon, eggs, green onions and leftover rice with optional hot sauce.

What are some other options to add to Breakfast Fried Rice?

If you wanted to add in a few more things there are plenty of options. You can add in:

  • diced bell peppers (after you fry up the bacon)
  • baby kale or spinach (add it when you add the rice and green onion to wilt)
  • frozen baby peas (add it when you add the rice and green onion to wilt)
  • cauliflower rice (add this after you fry up the bacon and cook for a bit before adding the eggs)

Breakfast rice

If you like this rice recipe, check out these others:

Breakfast Fried Rice

Prep Time 00:04 Cook Time 00:11 Total Time 00:15 Serves 2

Ingredients

Directions

  1. In a nonstick skillet or well seasoned cast iron pan, cook bacon until crispy, about 6 minutes. Drain all but 1 tablespoon of bacon fat. Reserve leftover bacon fat for another use or discard.
  2. Lower heat to medium low and add scrambled eggs. Using a spatula move the eggs around the pan until they are fully cooked, about 2 minutes.
  3. Add rice and green onion and cook, breaking up the rice if needed with a spatula, until it is heated through about 3-5 minutes.
  4. Check the seasoning and adjust with additional salt and pepper if needed. Divide between two plates and garnish with hot sauce if using and serve immediately.

Recipe Notes

  1. If you are using seasoned leftover rice (like our recipe for the BEST RICE EVER) you will not need any additional salt because the rice and the bacon add salt to the dish already.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

How to Make Marshmallow Fluff (Paleo)

Learning How to Make Marshmallow Fluff may seem intimidating, but as long as you have a thermometer and an electric mixer and a few simple ingredients, you can have this made in under 20 minutes and it’s far superior to any store-bought version. This version is made using only honey and maple syrup!

Easy Paleo Fluff

How to Make Marshmallow Fluff

Here in the New England area Fluff is so beloved that a local Boston suburb has a festival every year to celebrate the iconic Marshmallow Cream. If you haven’t tried Fluff, it’s basically a sticky sweet marshmallow spread that is classically known to be the other half to peanut butter in a Fluffernutter Sandwich and it’s delicious. The bad news is that it’s made with corn syrup and a few other suspect ingredients. The good news, we’ve cracked the code on How to Make Marshmallow Fluff at home because it’s easy and a super fun treat! And what makes it even better is making Homemade Marshmallow Fluff at home uses only a few simple ingredients: egg whites, cream of tartar, honey, maple syrup and vanilla! And we promise, it’s really simple!

Easy Paleo Fluff

Tips and Tricks for Making Marshmallow Fluff

The first thing you need to know about How to Make Marshmallow Fluff is that you are making candy! You’ll be cooking up a very hot sugary syrup and then pouring it into beaten egg whites and whipping them up until the whole mixture has transferred into magical Marshmallow Fluff. It’s like a marshmallow without the gelatin to set it.

  1. If you are wondering if this is a lot of sugar—it is. You are making candy and one of the principal components of candy is: sugar! If you lower the sugar content it may not work. We orginally tried this recipe with less than ½ cup maple / honey and it failed miserably. We did successfully make it by reducing the honey from 3/4 cup to 1/2 cup, but really liked the stability that this amount of sweetener offered.
  2. The bowl and whisk attachment must be cleaned well because if there is any grease in it, it will prevent the egg whites from whipping up properly.
  3. Use a large pot in case the sugar boils up high. If it is still coming close to the edge lower the heat a bit. It will take longer to get to the correct temperature but it will still work without boiling over.
  4. The added water in the sugar mixture helps the sugar come to a boil without burning. Put the water in the pot first, then the other two sweeteners. Do not stir the pot. Do not move the pot. You run the risk of crystallizing the sugar. If you have one, use a candy thermometer, or you can also use an instant read thermometer.
  5. You want your sugar mixture to reach the “soft ball” stage or 235ºF-240ºF. This stage gets it’s name from the fact that if you put a droplet of cold water into the boiling sugar, it will turn into a soft ball. This hot sugar mixture is what cooks the egg whites and turns it into Marshmallow Fluff.
  6. Troubleshooting: If the egg white mixture hasn’t thickened up and become glossy, either the sugar syrup was not the proper temperature, or you haven’t whipped the egg whites long enough. So If it isn’t looking thick and glossy, try whipping longer. And of course use a thermometer to make sure the sweetener has boiled enough!
  7. You can store the Marshmallow Fluff in an airtight container at room temperature for about 1 week, though we recommend using it within the first 3 days. After a few days the mixture might start to weep, and this is totally normal for Fluff made without any artificial ingredients. All you have to do is re-whip the whole thing until it is glossy and thick again. Do not store your fluff in the refrigerator.
  8. This Fluff tastes amazing toasted with a kitchen torch!

Marshmallow fluff filling for cakeWhat recipes can you use this Marshmallow Fluff with?

  1. You can’t go wrong with a fluffernutter! This is a peanutbutter and marshmallow fluff sandwich!
  2. Use it in this Gluten Free Hostess Cupcakes recipe.
  3. Use it in this S’mores Pie recipe.
  4. Use it to make marshmallow cream s’mores.
  5. Use it to top any pie!
  6. Use it as a frosting on any cake! This is a great option because it’s dairy-free!

What can I use instead of marshmallows

Tools we used in this recipe:

Like this How to recipe, check out these others:


How to Make Marshmallow Fluff (Paleo)

Cook Time 00:20 Total Time 00:20 Yields 8 cups

Ingredients

Directions

  1. In a clean mixing bowl for an electric mixer with a whisk attachment, add egg whites.
  2. In a large pot add water, honey and maple syrup, in that order, being careful not to get any of the mixture on the sides of the pot. Turn the heat to medium and let the sugar mixture cook undisturbed.
  3. When the sugar syrup reaches about 225°F, start whipping the egg whites on medium-high speed. Once they have started to get frothy add the cream of tartar and salt. Whip to soft peaks.
  4. When the the sugar syrup has reached 240°F, remove from the heat, turn mixer to medium and very slowly and carefully pour the sugar syrup into the egg whites in a thin, steady stream. Aim to get the syrup in between the bowl and the whisk attachment so you don’t spray the hot mixture everywhere.
  5. Once all of the syrup is in, increase the speed and continue to whip for 8 minutes, or until the mixture is thick and glossy.
  6. Add in vanilla extract and whip for one one more minute.

Recipe Notes

  1. Read through the whole article to get additional tips.
  2. The bowl and whisk attachment must be cleaned well because if there is any grease in it, it will prevent the egg whites from whipping up properly.
  3. You can use a candy thermometer attached to the pot to monitor the temperature, or an instant read thermometer.
  4. Use a large pot to prevent the sugar mixture from boiling over. If it is still boiling close to the edge of the pot lower the heat. It will take longer to come up to the correct temperature, but it will eventually.
  5. Troubleshooting: If you mixture hasn’t thickened up and become glossy, either the sugar syrup was not the proper temperature, or you haven’t whipped the egg whites long enough. So If it isn’t looking properly try whipping longer to see if that helps.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

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Easy Paleo Fluff

How to Make Creme Brûlée (Dairy-Free)

This holiday season it is time to get fancy because we’re showing you How to Make Creme Brulee! This dairy-free and refined-sugar free version is just as decadent as the classic version but lightened up with a secret healthy ingredient! It’s perfectly sweetened with a blend of honey and maple sugar and despite it feeling fancy it is really easy to make! We’re showing you all the tips and tricks to place this spectacular dessert on your table this holiday season! Made in partnership with my friends at Vital Proteins!

Dairy free creme brulee coconut cream

How to Make Creme Brûlée (Dairy-Free)

Today we’re talking about How to Make Creme Brûlée because holidays are made for this special treat! But I’m here to let you in on a little secret: it’s really easy to make! Creme Brulee is just simply a custard baked in the oven and topped with caramelized sugar. See? When you spell it out that way, it sounds so SIMPLE (it is)! We made our lightened up version a little extra special with the addition of my favorite Vital Proteins Collagen Peptides. Nobody will know it’s there but it gives your dessert a little extra boost of health benefits! Great for your hair, nails, skin, gut, and so much more- it’s the perfect sneaky addition! 

Making the Custard

Let’s talk about custard. Custard is essentially just a liquid mixture that uses eggs to set up that is baked slowly and gently in the oven. Traditionally custard uses dairy milk and heavy cream as it’s base, but we’re using a mixture of almond milk and coconut cream. We didn’t want the Creme Brûlée to take on too much of the taste of coconut so we found the balance of those two really allowed the vanilla flavor to shine through without any coconut interferrence. Similarly we used a blend of maple sugar and honey as a sweetener for the same reason, using only one ran the risk of taking on too much of that flavor. You’ll need the maple sugar for the caramelized sugar on the top too at the end! Our Creme Brûlée is JUST sweet enough, but if you prefer your desserts on the sweeter side you can add an extra 2 tablespoons of honey.

To make the custard you must first temper the eggs. All this means is that you are going to gently warm up the liquid and slowly ladle and whisk it into the eggs. The reason for doing all of this is so that the custard bakes evenly in the oven. You want to make sure you do not scramble your eggs, so do not boil the liquid mixture and then dump it all in to the egg mixture all at once–you’ll end up with cooked eggs!

If your mixture has a lot of froth (from over-mixing) a great trick is to use your kitchen torch and very quickly turn it on and burn off the bubbles. It takes just one second or so and they pop and disappear making for a smooth custard (and it is kind of fun)!

Baking the Custard

After you’ve tempered the eggs and added in all the ingredients you’re going to cook these custards slowly and gently in the oven.  This means using a water bath! You’ll want divide the custard mixture into 4-6-ounce ramekins that are placed in a roasting pan. In the roasting pan you’ll pour in hot water to come up the sides of the ramekins by about half way.

Bake in the oven until the custard is just set! This means the outside edges are set but the middle part is still a little wobbly. Once they’re cooked through let them cool down slightly and then let them chill in the refrigerator until they’re just set. You can do this 1-2 days ahead of time.

Does creme brulee have dairy in it

The fun part… Caramelizing the sugar:

Once your custards are completely set and you are ready to serve the creme brûlée you’ll want to put about 1 scant teaspoon of maple sugar on top and shake it gently until the sugar is even. Light up your kitchen torch and begin to caramelize the sugar! Set the flame a few inches from the sugar and let it slowly go from light brown to darker brown, but do not let it go so long that it turns black. The sugar will harden once it cools after a minute or two. Serve right away so there is still that nice crunch on top!

Vital Proteins Collagen Peptides

I am so excited to bring you today’s recipe with a little sneaky favorite ingredient of mine! My love for collagen peptides is well documented, and I never tire of ways to make it part of my daily routine. I use it in my coffee each morning, but there are so many ways to use it because it totally dissolves and is tasteless. Adding collagen to your diet can be a great way to improve and promote bone and joint health, aid in healthy digestion and gut health, improve sleep and nourish your skin. It can be added to just about anything including this Creme Brûlée recipe!

Dairy free creme brûlée almond milk

Tools we used to make this recipe:

Watch the video:

If you like this show stopping dessert, check out these others:

How to Make Creme Brûlée

Prep Time 00:20 Cook Time 00:40 Inactive Time 06:00 Total Time 07:00 Serves 4

Ingredients

  • 1 cup coconut cream, chilled when separated (see note)
  • 1 cup almond milk
  • 2 eggs
  • 2 egg yolks
  • 2 tablespoons honey (see note)
  • ¼ cup maple sugar, plus extra for tops of Creme Brûlée
  • Pinch salt
  • 1 teaspoon vanilla extract
  • 2 scoops Vital Proteins Unflavored Collagen Peptides

Directions

  1. Preheat oven 325ºF. Place 4 - 6 ounce ramekins in a roasting pan.
  2. In a pot heat coconut cream and almond milk until about to steam, to about 150ºF.
  3. In a large bowl whisk together eggs, yolks, honey, maple sugar and salt until they are fully combined.
  4. Temper the eggs: Using a ladle slowly pour a little of the hot cream at a time to the eggs while continually whisking, until all of the cream is combined.
  5. Divide into ramekins and place in the oven.
  6. Carefully pour hot water (very hot tap water is fine) into the roasting pan until it reaches halfway up the side of the ramekins.
  7. Bake until the outside of the custard is just set with still slightly wobble in the middle, about 35-40 minutes (see note).
  8. Let cool to room temperature and then chill in the refrigerator until completely set, at least 2 hours or up to 2 days.
  9. Right before ready to serve, evenly sprinkle a thin coat of maple sugar, about 1 teaspoon, on top of custard. Using a kitchen torch melt the sugar until caramelized.
  10. Serve immediately.

Recipe Notes

  1. Coconut cream is the thick non-liquid separated portion in coconut milk. You can buy either full-fat coconut milk and just scoop of the top until you reach one cup, or you can purchase coconut cream, just take care to leave behind any liquid at the bottom of the can. Either one needs to be thoroughly chilled before you scoop off the coconut cream for at at least 12 hours in the refrigerator.
  2. This creme brûlée is just sweet enough, but if you prefer your custard more on the sweet side add up to 2 more tablespoons of honey.
  3. If you bake your creme brûlée in smaller sized ramekins your baking time will be shorter so watch carefully for the just set outside but still wobbly middle.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

This post is sponsored by Vital Proteins. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!

Deviled Eggs with Bacon and Chives

These Deviled Eggs with Bacon and Chives are your answer for an easy-to-make appetizer to please a crowd! They are so delicious and can even be made ahead of time! The addition of bacon and chives bump these deviled eggs up to the next level! These are great to serve during the holidays but also make a great protein filled snack for any time of year and are compatible with Keto, Paleo and Whole30 diets!

Best deviled eggs with baconDeviled Eggs with Bacon and Chive

This Deviled Eggs with Bacon and Chives recipe is the perfect savory treat to make or bring along to your next holiday gathering! They’re simple to prepare and can be made ahead of time clearing out your schedule during this busy time! The bacon and chives really add something special to this classic deviled egg and we know they’re going to be your new favorite!

They are also great to have for the upcoming new year as everybody gives a new diet a try! You can have one or two (or ok… three) for a protein fueled snack and feel satisfied for a few hours until your next meal. This recipe is compatible with Keto, Whole30 (make sure you are using compliant bacon) and Paleo diets. And they are super delicious!

Deviled egg recipe with bacon

We can’t talk about deviled eggs without talking about how to make the perfect hard-boiled eggs! If you are like me, you’ve tried EVERY method for boiling eggs and always fallen short. That is until I was introduced to the steaming method. Steaming eggs leaves them perfect every time, and incredibly easy to peel.

You can steam eggs on both the stove top and using the Instant Pot. Using the Instant Pot to cook hardboiled eggs is 100%, hands-down, my first choice because the shells peel off so easily! If you haven’t tried cooking eggs in the pressure cooker, be prepared to be amazed!

How to make really good deviled eggs

Deviled Eggs with Bacon

As you can see, we piped our filling, which makes them look extra fancy, but have no fear, you don’t need to if you don’t have the tools! You can fill up a plastic bag with the egg yolk filling and snip the end to pipe, or you can use a small spoon to scoop up something filling and use a second spoon to knock the filling in place!

Can you make deviled eggs in advance?

Deviled eggs can be prepared up to two days ahead of time. Wrap the egg white halves well and keep the egg yolk filling sealed in a resealable plastic bag with all the air squeezed out! If desired you can keep the filling separate and pipe into eggs right before serving.

Tools we used in this recipe:

If you like this easy appetizer, check out these others:


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Deviled Eggs with Bacon and Chives

Total Time 0:00 Yields 24

Ingredients

Directions

  1. Peel and slice the eggs in half lengthwise and take the yolks out and place into a mixing bowl. Place the egg whites on a serving platter and set aside.
  2. Using a potato masher or fork, mash the egg yolks into a uniform paste. Add cooked bacon, mayo, 1 tablespoon chives, dijon mustard, vinegar, garlic powder, black pepper and combine. Check the seasoning and add salt if desired.
  3. Place the filling into a piping bag and pipe into the center of the egg whites.
  4. Garnish with remaining chives and serve. 

Recipe Notes

  1. If following a special diet such as Whole30 check to make sure the bacon you use is compliant.
  2. This recipe serves a crowd! If you don't need to, feel free to halve the recipe for weekly snacks!
  3. We recommend two ways to hard boil eggs: in the Instant Pot or Steaming on the stove. Check out these posts for directions on both.
  4. Deviled eggs can be prepared up to two days ahead of time. If desired you can keep the filling separate and pipe into eggs right before serving.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!