Deviled Eggs with Bacon | Appetizer Recipes | Classic Dish | Savory & Creamy
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Elevate your appetizer game with these indulgent Deviled Eggs with Bacon! This classic recipe features hard-boiled eggs filled with a creamy, seasoned yolk mixture, enhanced by crispy bacon bits for a delicious twist. Perfect for parties, picnics, or holiday gatherings, these deviled eggs are easy to prepare and guaranteed to impress your guests with their rich flavor and elegant presentation.
Difficulty: Easy
Prep Time: 15 mins
Cook Time: 10 mins
Rest Time: 5 mins
Total Time: 30 mins
Cooking Temp: N/A
Estimated Cost: $10
Calories: 120 kcal per egg half
Best Season: Suitable throughout the year
Description:
These Deviled Eggs with Bacon are a scrumptious take on the traditional favorite, offering a delightful combination of creamy yolk filling and crispy, smoky bacon. Each egg half is filled with a rich mixture of egg yolks, mayonnaise, Dijon mustard, and spices, providing a perfect creamy texture and tangy flavor. The addition of crumbled bacon adds a savory crunch that perfectly complements the eggs. Garnished with fresh chives or paprika, these deviled eggs make for an appealing presentation that is as tasty as it is visually stunning. They are sure to become a staple at your gatherings, as they combine ease of preparation with crowd-pleasing flavors!
Ingredients:
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Salt and pepper to taste
- 4 strips of bacon, cooked and crumbled
- Chopped chives or paprika for garnish
Instructions:
- Boil the eggs: Place the eggs in a saucepan and cover them with water. Bring the water to a boil over medium-high heat. Once boiling, cover the pan, remove it from heat, and let it sit for 10-12 minutes.
- Cool the eggs: After the eggs have finished cooking, transfer them to an ice bath (a bowl of ice water) for about 5 minutes to stop the cooking process and cool them down.
- Peel the eggs: Once cool, gently tap each egg on the counter to crack the shell, then peel under running water for easier removal.
- Prepare the filling: Cut the peeled eggs in half lengthwise. Carefully scoop out the yolks and place them in a mixing bowl. Add mayonnaise, Dijon mustard, garlic powder, onion powder, salt, and pepper to the yolks. Mash until smooth and well combined.
- Add bacon: Fold in half of the crumbled bacon into the yolk mixture.
- Fill the eggs: Spoon or pipe the yolk mixture back into the egg white halves, mounding it slightly.
- Garnish: Sprinkle the remaining crumbled bacon on top of each filled egg and garnish with chopped chives or a dash of paprika for color.
- Serve: Arrange the deviled eggs on a platter and serve immediately, or refrigerate until ready to serve.
Nutrition Facts (approx. per egg half)
- Calories: 120 kcal
- Calories from Fat: 80 kcal
- Total Fat: 9g
- Saturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 160mg
- Sodium: 150mg
- Potassium: 60mg
- Total Carbohydrate: 1g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 6g
- Vitamin A: 250 IU
- Vitamin C: 0 mg
- Calcium: 30 mg
- Iron: 1 mg
Notes:
- Storage: Store any leftover deviled eggs in an airtight container in the refrigerator for up to 2 days. They are best served fresh but can be enjoyed later.
- Customization: Feel free to add other ingredients to the yolk mixture, such as chopped pickles, hot sauce, or herbs for added flavor.
- Presentation Tip: For an extra touch, use a piping bag with a star tip to fill the egg whites for a more elegant presentation.
- Bacon Tip: Use thick-cut bacon for a heartier texture, or try flavored bacon for a unique twist!
