The flavors of this dip are greatly enhanced when stored overnight. The smokiness of the bacon and smoked paprika need time to meld into the mixture.
- 6 strips of crispy cooked bacon, cut into a ¼-inch dice (save a few pieces for garnish)
- 6 hard-boiled eggs
- 1 cup diced Roma tomatoes, about 2 large Romas (save a few pieces for garnish)
- 2 scallions, sliced into ¼-inch diagonal pieces (save a few pieces for garnish)
- ¼ cup Paleo mayonnaise
- 1 medium avocado
- 1 teaspoon smoked paprika
- ½ teaspoon Dijon mustard
- ½ teaspoon finely chopped garlic
- 1 teaspoon lemon juice
- ½ teaspoon honey
- 3 drops tabasco sauce
- Scant 1/8 teaspoon cayenne pepper
- Salt and pepper to taste
- Cook 6 slices bacon until crispy, according to package instructions. When cool cut into a ¼-inch dice.
- Hard boil eggs. Place eggs in a small saucepan and cover entirely with cold water. Bring to a boil. Immediately reduce heat to a medium simmer and cook for 10 minutes. When done, immediately immerse in an ice bath. When cool, cut eggs in half and coarsely chop the whites of 3 of the eggs. Put the remaining 6 yolks and 3 whites (6 halves) into a food processor and set aside.
- Scoop out the seeds from the tomatoes and dice the flesh. Set aside.
- Slice scallions into ¼-inch diagonal pieces. Use most of the green part also. Set aside.
- Add mayonnaise, avocado, smoked paprika, Dijon, garlic, lemon juice, honey, tabasco, cayenne, salt, and pepper to food processor and pulse with the eggs until creamy.
- Remove egg mixture from the food processor and blend in chopped egg whites, bacon, tomatoes, and scallions by hand. Adjust salt and pepper and refrigerate in a tightly sealed container.
- Before serving, garnish with reserved pieces of bacon, tomatoes, and scallions.