Deviled Eggs With Bacon
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
- 4 strips bacon, cooked and crumbled
- 12 large eggs
- 6 to 8 tablespoons mayonnaise
- 1 tablespoon red onion, finely chopped, or to taste
- 1 tablespoon chives or parsley, fresh finely chopped, optional
- salt and freshly ground black pepper, to taste
- olives or pimiento, for garnish, optional
- paprika
Instructions
- Fry the bacon until just crisp; drain on paper towels. Crumble the bacon and set aside.
- Put the eggs in a medium saucepan and cover with water to a depth of about one inch above the eggs.
- Bring the eggs to a full boil over high heat. Cover the pan and remove it from the heat; let stand for 17 minutes.
- Pour off the hot water and cover the eggs with cold water.
- When the eggs are cooled enough to handle, peel.
- Slice the eggs in half lengthwise and set them on a platter or egg plate. Scoop the yolks out into a medium bowl.
- 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.
- fill the egg white halves with the yolk mixture using a small spoon or cookie scoop.
- Garnish with olive slices or pieces of pimiento, if desired. Sprinkle lightly with paprika.
- Refrigerate the eggs until serving time.
Nutrition
Calories: 75kcalCarbohydrates: 0.3gProtein: 4gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 97mgSodium: 82mgPotassium: 43mgFiber: 0.01gSugar: 0.1gVitamin A: 139IUVitamin C: 0.03mgCalcium: 15mgIron: 0.5mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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