Bacon & Sauerkraut Deviled Egg Sliders

• ▢ 6 large eggs
• ▢ 2 tablespoons mayonnaise (Paleo approved)
• ▢ 2 teaspoons hot sauce
• ▢ ¼ cup sauerkraut, – drained and roughly chopped
• ▢ ¼ teaspoon garlic powder
• ▢ ¼ teaspoon kosher or fine sea salt
• ▢ ¼ teaspoon freshly ground black pepper
• ▢ 6 pieces romaine lettuce
• ▢ 6 slices Roma tomato
• ▢ 6 slices sugar-free, – nitrate-free bacon, cooked
• ▢ 1 teaspoon sesame seeds

• Place a steamer basket in a large saucepan and pour in 1 inch of water. Bring the water to a boil and add the eggs. Cover and steam for 12 minutes. Immediately transfer the eggs to an ice bath, peel, and cut them in half.
• Scoop the egg yolks into a mixing bowl and add the mayonnaise, hot sauce, sauerkraut, garlic powder, salt, and pepper. Mix until well combined.
• Divide the mixture among the egg whites. Stack a piece of lettuce, a tomato slice, and a slice of bacon on top of one half, then top with another half of an egg. Secure with a toothpick.
• Sprinkle the sesame seeds on top of the sliders and serve.

Nutrition