Description
A delightful twist on classic deviled eggs with crispy bacon, perfect for any gathering.
Ingredients
- 6 large eggs
- 4 slices of cooked bacon, crumbled
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- Salt and pepper to taste
- Chopped chives for garnish
Instructions
- Hard boil the eggs by placing them in a pot of cold water, bringing to a boil, then covering and letting sit for 10-12 minutes. Remove from heat, cool in ice water, and peel the eggs.
- Cut the eggs in half and remove the yolks.
- In a bowl, mash the yolks with mayonnaise, Dijon mustard, white vinegar, salt, and pepper.
- Stir in the crumbled bacon.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Garnish with chopped chives and additional bacon if desired.
- Serve chilled or at room temperature.
Notes
For easier peeling, use eggs that are a few days old. Add more mayonnaise for creamier filling or a dash of hot sauce for heat.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American