Lentil & Bacon Deviled Eggs

Suzanne Gerrety


My husband loves deviled eggs so when I was coming up with recipes for a contest I came up with this one. Not only does it taste great but it adds a super healthy touch to deviled eggs with the addition of the lentils!


☆☆☆☆☆ 0 votes

22 deviled eggs
30 Min
15 Min
Stove Top


  • 1
    sweet onion, chopped
  • ` Tbsp
  • 11
    eggs, hard boiled
  • 1 c
    cooked lentils
  • 3/4 c
    bacon bits
  • 4 Tbsp
    honey mustard dressing
  • 4 Tbsp
  • dash(es)
    salt and pepper

How to Make Lentil & Bacon Deviled Eggs


  1. In a skillet, heated to medium heat, saute the onions for 15 minutes in 1 tbsp butter
  2. While the onions are cooking, peel the eggs and cut them in half (top to bottom) and put the egg yolks in a bowl; reserve the eggs whites to fill later
  3. Mash the egg yolks with a fork and add the cooked onions, cooked lentils, 1/2 cup of the bacon bits, honey mustard, mayonnaise, salt and pepper; mix together
  4. To serve, fill each egg white half with a heaping tablespoonful of the mixture and top with the remaining bacon bits

Printable Recipe Card

About Lentil & Bacon Deviled Eggs

Course/Dish: Other Appetizers
Main Ingredient: Eggs
Regional Style: American

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