Smoky Scrambled Eggs

Smoky Scrambled Eggs

6 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Recipe by  Carnivore

“For some reason, the dill gives this brunch dish a slightly smoky flavor.”

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Adjust Servings

Original recipe yields 3 servings



  1. Whisk together the mayonnaise and half-and-half in a large bowl until smooth, then whisk in the eggs, dill weed, and garlic powder. Set aside.
  2. Heat the bacon drippings in a large skillet over medium heat. Stir in the red bell pepper; cook and stir until the bell pepper begins to soften, about 2 minutes. Stir in the ham and onion. Continue cooking and stirring until the onion is translucent and softened, about 5 minutes more. Pour in the egg mixture. Cook and stir until the eggs are set, about 5 minutes.

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Reviews (6)

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Sarah Jo

Sarah Jo

I used reduced fat mayonnaise and fat free evaporate milk. Though the kids didn't like it, I sure did. What they didn't eat, I finished. The mayonnaise and the evaporated milk made these eggs wonderfully fluffy and the mayonnaise gave it the slightest bit of tang. The dill weed was a nice touch--I would have never thought to add it to eggs but it works.



This was pretty good and a something a little different for breakfast. I cut this down to one serving and it wasn't as "smoky" as I would have liked but overall, pretty good. I never used mayo in eggs before but it did make the eggs fluffy. I cut back on the garlic powder and added some cracked black pepper. I put this inside a tortilla along with some bacon and cheddar cheese for a nice breakfast wrap.



Oh, YUM!!!!! These eggs were DELICIOUS! I scaled the recipe back to just feed myself, but I have to admit, I didn't really measure all of the ingredients, more eye-balled them to taste. I did use the dried dill, but I wanna try them with my garden fresh dill next time. I think between the bacon drippings and the dill they did give the eggs a very slight smoky flavor, and the mayo and 1/2 & 1/2 gave a wonderful texture. All of the ingredients really paired well together. This really hit the spot for me this morning! I will be making this again! Thanks for sharing. :)

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Amount Per Serving (3 total)

  • Calories
  • 221 cal
  • 11%
  • Fat
  • 17.5 g
  • 27%
  • Carbs
  • 2.3 g
  • < 1%
  • Protein
  • 13.7 g
  • 27%
  • Cholesterol
  • 432 mg
  • 144%
  • Sodium
  • 217 mg
  • 9%

Based on a 2,000 calorie diet



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Ham, Basil, and Feta Scrambled Eggs


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Scrambled Eggs Done Right