Sunday, June 16, 2013

Bacon Deviled Eggs

Deviled eggs are one of those classic party foods. Whenever I see them, I think 50s housewife making appetizers with mayo. The fact of the matter is that they're super tasty, relatively easy, and inexpensive. I wanted to do a twist on the traditional deviled egg with the addition of bacon. It makes these eggs less healthy, but I think the bacony goodness makes up for the increase in calories.

Bacon Deviled Eggs  


8 large eggs
1 Tbsp vinegar
1/4 cup mayo
4 thick cut strips of bacon
1 Tbsp mustard
salt and pepper


First, prepare your hard boiled eggs. Place eggs in a pot and just cover them with water. Add vinegar (this helps the peels come off but does not change the flavor of the egg). Bring the covered pot to a roiling boil. Remove from heat and let sit for 12-14 minutes. Every few minutes, gently shake the pots to agitate the eggs--this helps to center the yolks. Place eggs in an ice bath or run cold water over them until you can handle them.

Meanwhile, cook your bacon over medium heat until crispy, reserving the fat. Set the bacon strips aside.

Peel the eggs and slice in half lengthwise. Carefully remove the yolks to a separate bowl. Add mayo and mustard to the yolks. Add in the reserved bacon fat. Mash together with a fork until you reach a smooth consistency.

Using two spoons, fill the hollows of the whites with the yolk mixture. Garnish with pieces of the cooked bacon.

Keep these covered and refrigerated until ready to serve. If you have leftover eggs, mash up the whites with the yolks to make a tasty egg salad.

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