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Deviled Eggs With Bacon

deviled eggs with crisp bacon on a plate with olives
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Add a twist to your deviled eggs with bacon. This recipe features crumbled bacon, red onion, and optional herbs for a delicious and savory appetizer.

Ingredients

Scale
  • 4 strips bacon, cooked and crumbled
  • 12 large eggs
  • 6 to 8 tablespoons mayonnaise
  • 1 tablespoon finely chopped red onion, or to taste
  • 1 tablespoon fresh finely chopped chives or parsley, optional
  • salt and freshly ground black pepper, to taste
  • olives or pimiento, for garnish, optional
  • paprika

Instructions

  1. Fry the bacon until just crisp; drain on paper towels. Crumble the bacon and set aside.
  2. Put the eggs in a medium saucepan and cover with water to a depth of about one inch above the eggs.
  3. Bring the eggs to a full boil over high heat. Cover the pan and remove it from the heat; let stand for 17 minutes.
  4. Pour off the hot water and cover the eggs with cold water.
  5. When the eggs are cooled enough to handle, peel.
  6. Slice the eggs in half lengthwise and set them on a platter or egg plate. Scoop the yolks out into a medium bowl.
  7. Mash the yolks with a fork; add 6 tablespoons of the mayonnaise, the crumbled bacon, herbs, if using, and finely chopped red onion. Add more mayonnaise, if desired. Taste and add salt and freshly ground black pepper, as needed.
  8. fill the egg white halves with the yolk mixture using a small spoon or cookie scoop.
  9. Garnish with olive slices or pieces of pimiento, if desired. Sprinkle lightly with paprika.
  10. Refrigerate the eggs until serving time.

Find it online: https://classic-recipes.com/deviled-eggs-bacon/