This basic recipe for deviled eggs gets a little extra flavor from the addition of bacon to the filling. Bacon makes everything better.
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
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.
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reviews & comments
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).
May 19, 2007
greatest recipe i have ever seen and tasted!!!!!!!!!!!!