Double this recipe and stock up on some protein bombs.

Almost the size of a baseball, these meat-covered eggs are just awesome. Shown are plain (front), potato-chip covered (rear), and almond-meal covered (right).

  • 2 lbs ground pork
  • 2 tsp. salt
  • 1 tsp. ground black pepper
  • Pinch cinnamon
  • Pinch cloves
  • 1 tsp. dried tarragon leaves
  • 1 Tbs. dried chives
  • 1/4 cup fresh parsley leaves, chopped (or 1 Tbs. dried)
  • 2 cloves garlic, minced
  • 10 large hard-boiled eggs
  • 1 bag of pork rinds, or olive oil potato chips, crushed to crumbs; or almond meal (optional)
  • 2 eggs, raw and beaten (optional)

Preheat the oven to 375 degrees.

Mix the seasonings together in a small bowl, then add to the ground pork. Incorporate it with your hands. Separate the meat into 10 equal portions. Roll each portion into a ball, then flatten. Wrap the pork around a hard-boiled egg, rolling and smoothing the meat together. If it seems sticky, get your hands a little wet.

If you’d like a crust around the eggs, roll each one in the crumbs of the pork rinds or potato chips or almond meal. Then dip it in the beaten egg, then roll it again in the crumbs. We couldn’t find paleo-friendly pork rinds, so we used olive-oil potato chips on some and almond meal on others.

Place each meat-wrapped egg on a parchment-lined baking sheet.

Bake the eggs for 25 minutes, then increase the temperature to 400 for another 5 to 10 minutes. If you still need to crisp up the crust, place the eggs under the broiler. Watch them closely and turn them often to brown the entire outside.

Dip into flavored mayonnaise.
Adapted from Well Fed Paleo Recipes
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