Description
Elevate the traditional deviled eggs by adding crispy bacon for a delightful crunch and savory flavor.
Ingredients
Scale
- 6 large eggs
- 3 slices of bacon
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Paprika for garnish
Instructions
- Hard Boil the Eggs: Place the eggs in a saucepan in a single layer, cover with cold water, bring to a boil, remove from heat, and cover for 12 minutes.
- Cook the Bacon: In a skillet, cook bacon slices over medium heat until crispy, about 5 to 8 minutes, then crumble when cool.
- Cool and Peel the Eggs: Transfer the eggs to cold water, then peel and slice each egg in half lengthwise.
- Prepare the Egg Yolks: Scoop out yolks and mash with mayonnaise, mustard, salt, and pepper until smooth.
- Add the Bacon: Fold in crumbled bacon.
- Fill the Egg Whites: Fill each egg white half with the yolk mixture using a spoon or piping bag.
- Garnish and Serve: Sprinkle paprika over each filled egg and serve chilled.
Notes
Assemble the filling a day ahead for convenience and fill the egg whites just before serving for freshness.
Nutrition
- Serving Size: 1 egg half
- Calories: 110
- Sugar: 1g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg