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Paleo Deviled Eggs topped with Tomato Bacon Jam (GF) | Perchance to Cook, www.perchancetocook.com
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5 from 6 votes

Paleo Deviled Eggs topped with Tomato Bacon Jam (GF)

Servings: 6
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
A delicious Paleo, dairy-free, grain-free, gluten-free deviled eggs recipe topped with a tasty Paleo tomato bacon jam.


Paleo Tomato Bacon Jam Ingredients:

  • slices  bacon
  • pound  tomatoes on the vine
  • 1/4  yellow onion
  • 1/2  cup  coconut sugar
  • Tbs  apple cider vinegar
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  black pepper

Paleo Deviled Eggs Ingredients:


Paleo Tomato Bacon Jam Instructions:

  • 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.

Paleo Deviled Eggs Instructions:

  • 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.
Course: Snack
Cuisine: American