Prep time: 20 min Cook Time: 30 min Serves: 6

Ingredients

Tomato Bacon Jam Mixture

5 slices of bacon

1 pound tomato’s on vine

1/4 cup yellow onion

1/2 cup coconut sugar

1 tbsp apple cider vinegar

1/2 tsp salt

1/4tsp black pepper

Deviled egg mixture

6 hard boiled eggs, peeled and sliced in half lengthwise

1/4 cup paleo mayo

1 tbsp almond milk

1/2 tsp dried parsley

1/4 tsp paprika

Salt and pepper to taste

1 tsp apple cider vinegar

Instructions

Tomato bacon jam mixture

1.Cook 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.

2.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.

3.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.

Deviled eggs mixture

1.Boil eggs using your preferred method. Once your eggs are boiled, cut them in half, lengthwise. Then, carefully remove the egg yolks and put them into a medium bowl.

2.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.

3.Fill the egg halves with the yolk mixture. I pipped them into the egg halves to make it look pretty.

4.Add the tomato bacon jam to the top of the deviled eggs. ( I also add some underneath)

5. Keep them in the fridge till you are ready to serve