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Kale and Bacon Deviled Eggs

A version of "green eggs and ham," these deviled eggs are the perfect St. Patrick's Day or Easter party appetizer.
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Course: Appetizer
Makes: 12
Author: We are not Martha


  • 6 large eggs
  • 1 C kale leaves plus ⅓ C finely chopped kale
  • 1 T olive oil
  • Sea salt
  • ¼ C light mayonnaise
  • 1 t dijon mustard
  • ¼ t red hot pepper flakes
  • ¼ t paprika
  • 2 slices crispy cooked bacon
  • 1 t finely chopped chives


  • Place eggs in a single layer in a medium-sized saucepan and cover with about 1-2 inches of cold water.
  • Bring water to a boil and then immediately move saucepan off of heat and cover it.
  • Let the saucepan sit for 12 minutes before you drain water and run cold water over the eggs to immediately stop cooking.
  • While eggs are cooking, pre-heat oven to 375 degrees and mix 1 C kale leaves with olive oil in a small bowl.
  • Place kale on a foil-lined baking sheet and sprinkle with sea salt.
  • Bake at 375 degrees for 10-13 minutes, until kale is crisp.
  • Once eggs have cooled a bit, peel them and then slice them in half lengthwise.
  • Scoop out yolks and place in a medium-sized bowl. Add mayonnaise, dijon mustard, finely chopped kale, red hot pepper flakes, and paprika and stir until combined.
  • Scoop egg yolk mixture back into egg whites.
  • Top deviled eggs with crumbled bacon, crumbled baked kale, and chopped chives.
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