Description
An exquisite blend of creamy yolks and crispy bacon that elevates the classic deviled eggs to a whole new level, perfect for any gathering.
Ingredients
Scale
- 6 large eggs
- 4 strips of bacon
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon vinegar
- Salt and pepper to taste
- Chives or parsley for garnish
Instructions
- Boil the eggs: Place them in a pot of water and bring to a boil. Once boiling, cover and let sit for 12 minutes.
- Ice bath: Transfer the eggs to an ice bath to cool down quickly.
- Cook the bacon: In a skillet over medium heat, cook the bacon until crispy. Once done, transfer to paper towels to drain, then chop into small bits.
- Prepare the eggs: Peel the cooled eggs and slice them in half lengthwise. Gently remove the yolks and place them in a mixing bowl.
- Mix the filling: Mash the yolks and stir in mayonnaise, Dijon mustard, vinegar, salt, and pepper until smooth.
- Add bacon: Fold in the chopped bacon, making sure to reserve some for garnishing.
- Fill the egg whites: Spoon or pipe the yolk mixture back into the egg whites.
- Garnish and serve: Top with the remaining bacon bits and sprinkle with chives or parsley. Enjoy them chilled or at room temperature!
Notes
For a lighter version, swap out mayonnaise for Greek yogurt. Consider adding smoked paprika for an extra kick.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 80
- Sugar: 0g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 80mg
Keywords: deviled eggs, bacon, appetizers, party food, brunch