Bacon Deviled Eggs
James Carrier
The traditionally creamy filling of these deviled eggs get a crispy bite from perfectly cooked bacon. Use a sandwich bag with the corner snipped off to make piping the filling easier.
How to Make It
Step 1
1
In an 8- to 10-inch frying pan over medium-high heat, cook bacon, turning slices as needed, until browned on both sides and crisp. Transfer to paper towels to drain. When cool enough to handle, crumble bacon.
Step 2
2
Cut each egg in half lengthwise; gently scoop out yolks and place in a bowl. Mash yolks with a fork, then stir in mayonnaise, green onions, mustard, and crumbled bacon until well blended. Add salt and pepper to taste.
Step 3
3
Spoon or pipe about 1 tablespoon yolk mixture into the hollow of each egg-white half. Serve immediately or cover and chill up to 4 hours.
Ingredients
3 slices bacon (3 oz.)
8 hard-cooked large eggs
1/3 cup mayonnaise
2 tablespoons thinly sliced green onions
1 teaspoon prepared mustard
Salt and pepper
Directions
Step 1
1
In an 8- to 10-inch frying pan over medium-high heat, cook bacon, turning slices as needed, until browned on both sides and crisp. Transfer to paper towels to drain. When cool enough to handle, crumble bacon.
Step 2
2
Cut each egg in half lengthwise; gently scoop out yolks and place in a bowl. Mash yolks with a fork, then stir in mayonnaise, green onions, mustard, and crumbled bacon until well blended. Add salt and pepper to taste.
Step 3
3
Spoon or pipe about 1 tablespoon yolk mixture into the hollow of each egg-white half. Serve immediately or cover and chill up to 4 hours.
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