Carnivore Deviled Eggs – Maria Mind Body Health

Place the eggs in a large saucepan and cover with cold water. Bring to a boil over medium-high heat, then cover the pan and remove it from the heat. Allow the eggs to cook in the hot water for 11 minutes.

Meanwhile, cook the bacon. Heat a cast-iron skillet over high heat. Place the diced bacon in the hot skillet and cook, stirring often with a wooden spoon, for 4 minutes, or until cooked to your liking. Remove the bacon from the skillet, leaving the drippings in the pan, and place the bacon on a paper towel–lined plate to drain.

Place the ground beef in the skillet with the bacon drippings and cook over medium heat, crumbling the meat with a wooden spoon to break up the clumps, until the beef is browned and cooked through, 3 to 4 minutes. Remove the pan from the heat and set aside.

After the eggs have been cooked, drain the water and rinse the eggs under very cold running water for a minute or two to stop the cooking. Peel the boiled eggs and cut them in half lengthwise.

Carefully remove the egg yolks and place them in a medium bowl (or a mini food processor). Mash the yolks with a fork until they have the texture of very fine crumbles. Add the mayonnaise, fish sauce (if using), and salt and mix with the fork until evenly combined. Add the cooked beef and stir gently to combine.

Fill the egg white halves with the yolk mixture. Garnish with the bacon and serve. Store extras in an airtight container in the refrigerator for up to 3 days.