Paleo Deviled Eggs topped with Tomato Bacon Jam (GF)

5 from 7 votes

A delicious Paleo, dairy-free, grain-free, gluten-free deviled eggs recipe topped with a tasty Paleo tomato bacon jam.

Prep Time20

Cook Time30

Total Time50

Course: Snack

Cuisine: American

Servings:

Cook the bacon in microwave. Put the bacon on a microwave safe plate, sandwiched between paper towels and cook for 3 minutes. Then cook for another 2 minutes, until the bacon is crispy. Once the bacon has cooled, crumble it up.
Put the onion and tomatoes into a food processor and mix. Then pour the mixture into a saucepan, add the coconut sugar, apple cider vinegar, salt, and pepper, and mix.
Heat the tomato mixture over medium heat, and stir in the crumbled bacon. Cook for 30 mins, mixing every so often, until the jam is thick.

Boil eggs using preferred method. I followed the instructions here. Once your eggs are boiled, cut them in half, lengthwise. Then, carefully remove the egg yolks and put them into a medium bowl.
Mash the egg yolks with a fork. Next, add the mayonnaise, almond milk dried parsley paprika, salt, pepper, and apple cider vinegar. Mix everything until well blended.
Fill the egg halves with the yolk mixture. I pipped them into the egg halves to make it look pretty.
Add the tomato bacon jam to the top of the deviled eggs. ( I also add some underneath)
Keep refrigerated until served.

Note: you will have extra tomato bacon jam.