I often refer to eggs as a superfood. The protein found in eggs has a 100% rating of High Biological Value (HBV), therefore they are used as the reference standard for food protein. They are also a complete protein, meaning they have have all the essential amino acids.
Eggs are nature’s B complex provider, containing the entire family, including B1, B2, B3, B5, B6, B12, choline, biotin, and folate. Choline in particular is found in large amounts in eggs. Choline has been shown to protect the liver from certain types of damage and fat accumulation, as well as reversing some of the damage already done, thus supporting detoxification through a well functioning liver. Eggs are also a very good source of both selenium and iodine, both of which are generally deficient in the American diet. And lets not forget the excellent source of cholesterol and fat they provide, needed for building healthy brains, hormones, skin, hair, and nails. Minerals and vitamins are crucial, but without fat as a vehicle, not much gets utilized.
Needless to say, I love my eggs, maybe a little too much, though I finally decided to experiment with them as a possible food sensitivity for myself, meaning, I’m taking them out of my diet *gasp* to see if I notice any changes. So before my egg free diet begins (not looking forward to it by the way), I wanted to splurge and get creative with a fun and simple recipe to use up the dozens of eggs I have left.
Naturally, I love deviled eggs, but they’re a bit too bland for my personal preference, so I decided to spice things up (literally!) with a twist to the classic favorite. These make a perfect grab n go breakfast (or snack), especially with the addition of bacon. Give them a try if you’re tired of the plain hard boiled egg option.
Jalapeño Bacon Stuffed Deviled Eggs
12 pastured eggs
½ cup homemade mayo (may also use sour cream if no sensitivity to dairy)
6 strips pastured bacon, chopped in bits
½ tsp cayenne pepper
1 tsp black pepper or to taste
1 -2 tsp sea salt to taste
1 tsp garlic powder
2 stalks green onions, chopped finely
1 green pepper, diced finely
2-3 jalepenos (or any other spicy chile)
- “clean” hot sauce, like this one here
- Fill a large pot of water big enough to hold all 12 eggs. Place all eggs in pot. Bring to a boil and allow to continue to boil for 5 minutes, then bring to a simmer for an additional 7 minutes.
- Remove eggs from pot and place in an ice bath for 3 minutes until eggs cool.
- Un-shell all eggs and cut in half. Scoop out cooked yolks and place in a separate bowel.
- Combine mayo, cayenne pepper, sea salt, garlic powder, pepper, and hot sauce with egg yolks.
- Mix in green peppers, jalepenos, green onions and bacon into egg yolk mixture.
- Fill mixture with a zip lock bag. Cut a small hole in one corner. Squeeze and fill contents into the emptied egg whites.
- Sprinkle cayenne pepper over eggs. Serve as is or chill in fridge.