Ordinary deviled eggs gussied up with crispy, crumbled bacon because nothing goes better with eggs.
The two belong together.
Don’tcha think deviled eggs are underrated? I hardly ever make them at home but when someone plunks down a platter of them my insides give a little cheer and I’m the first to grab one.
Hard-boiled eggs are cut lengthwise and the yolks are carefully scooped or popped out. They’re mashed and mixed with mayo, a little Dijon mustard, crunchy bacon, a touch of paprika and salt and pepper to taste.
Older eggs rather than fresh eggs are the best for hard-boiling. I add about a tablespoon of salt to the water – it makes the shell come off easier.
The filling is spooned into the eggs or you can make them fancier by piping the filling using a plastic food baggie with the corner cut off.
Portable little packages of deliciousness – so easy to pop into your mouth. The perfect little snack.
You know what else you can do with them? Eat them on a garden salad. OMG they’re so good like that. Crave-worthy good.
|Bacon Deviled Eggs|| |
- 8 large hard-boiled eggs, cooled
- ½ cup mayonnaise, plus more if needed
- 1 teaspoon Dijon mustard
- 5 slices crispy cooked bacon, crumbled
- ¼ teaspoon paprika
- sea salt and fresh black pepper
- Peel and slice the hard boiled eggs in half lengthwise.
- Scoop out the yolks to a small mixing bowl and mash them with a fork.
- Add the mayo, mustard, most of the bacon - save a bit for garnishing the top, and the paprika.
- Season to taste with salt and pepper.
- Use a spoon to fill the eggs with the mixture. Sprinkle the remaining bacon over top.
- Cover and refrigerate. Best if eaten within 48 hours.