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Deviled Bacon and Eggs

July 22, 2020 • 0 comments

Perfect, holiday classic! Made with farm fresh eggs and bacon for a truly creamy, delicious taste!
  • Prep Time:
  • Cook Time:


  • Dozen Large Eggs
  • (1/2 lb) Bacon
  • (1/4 cup) mayonnaise
  • (1 tsp) mustard
  • (2 Tbsp) sour cream
  • (1 tsp) garlic powder
  • (dash) paprika


1.Start by hard boiling the eggs. 

Place eggs in a large pot and cover them with cool water by about an inch. Cover pot and bring to a rolling boil over high heat. Boil for 6-7 minutes over medium-high heat. Use a slotted spoon to transfer the eggs to ice cold water. Run cold water over the eggs to stop them from cooking then peel the eggs.

2. Afterwards, go ahead and cook a few strips of the bacon, crispy, then set aside and crumble.

3. Scoop the egg yolks out and combine them with the mayonnaise and sour cream. with salt, pepper, garlic, and mustard.

4. Pipe the yolk mix into the hollowed egg white solids. 

5. Garnish with bacon crumbles and paprika - then enjoy!

Photo by Dana Moos on Flickr

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