Bacon-Stuffed Eggs

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#29454

This basic recipe for deviled eggs gets a little extra flavor from the addition of bacon to the filling. Bacon makes everything better.

serves/makes:

ready in:
1-2 hrs

2 reviews

ingredients

6 slices bacon fried crisp and drained
6 hard-cooked eggs
1/4 cup mayonnaise
1 tablespoon butter, softened
1 teaspoon brown mustard
1/4 teaspoon paprika
small fresh parsley sprigs, minced

directions

Finely crumble the bacon and set aside. Reserve a couple of teaspoons of the crumbled bacon for garnish.

Slice the eggs in half lengthwise and carefully scoop out the yolks into a sieve. Set the whites aside.

Working over a bowl, press the egg yolks through the sieve with the back of a spoon.

Combine the egg yolks, bacon, mayonnaise, butter, mustard, and paprika and stir until blended.

Using a pastry bag with a star tip, pipe the mixture into the egg white halves. If you don't have a pastry bag you can use a spoon to fill the egg whites.

Place the stuffed eggs in a container with a cover and refrigerate for at least one hour or up to 24 hours.

When ready to serve, garnish with the reserved bacon and minced parsley.

nutrition data

99 calories, 9 grams fat, 0 grams carbohydrates, 4 grams protein per serving. This recipe is low in sodium. This recipe is low in carbs.

reviews & comments

Valerie REVIEW:
August 18, 2013

Fantastic flavor to these deviled eggs! One note though, make sure that your bacon is well chopped if you are using a piping bag to fill the eggs. The bacon can clump up and clog the decorator tip quite easily if it's not well chopped (don't ask how I know this).
surferchick52 REVIEW:
May 19, 2007

greatest recipe i have ever seen and tasted!!!!!!!!!!!!

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