Description
Elevate your classic deviled eggs with this delightful recipe that pairs the creaminess of egg yolks with the smoky crunch of bacon.
Ingredients
Scale
- 6 large eggs
- 4 strips of bacon
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- Salt and pepper to taste
- Chives or parsley for garnish
Instructions
- Hard boil the eggs: Place the eggs in a saucepan and cover them with cold water. Bring to a boil, then cover the pan and remove from heat. Let them sit for 12-14 minutes.
- Cook the bacon: While the eggs are cooking, heat a skillet over medium heat and cook the bacon until it’s crispy. Once done, remove and drain it on paper towels before crumbling it into bits.
- Cool and peel the eggs: Transfer the hard-boiled eggs to a bowl of ice water to cool. Once cooled, peel them and slice them in half lengthwise. Gently remove the yolks and set the whites aside.
- Make the filling: In a mixing bowl, combine the egg yolks, mayonnaise, Dijon mustard, white vinegar, salt, and pepper. Mix everything until it’s smooth and creamy.
- Combine with bacon: Fold in the crumbled bacon for that savory kick, then spoon this delectable mixture back into the egg whites.
- Garnish & Serve: Finish with a sprinkle of chives or parsley and additional bacon if desired. Serve chilled or at room temperature.
Notes
These deviled eggs can be stored in the refrigerator for up to 2 days. If reheating, be careful to warm gently to avoid overcooking the egg whites.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 2 halves
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 210mg
Keywords: deviled eggs, bacon, appetizers, brunch, easy recipes