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The traditionally creamy filling of these deviled eggs get a crispy bite from perfectly cooked bacon. Use a sandwich bag with the corner snipped off to make piping the filling easier.

Tracy Keenan, Sacramento, CA
This Story Originally Appeared On sunset.com

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James Carrier

Recipe Summary

Yield:
Makes 16 deviled eggs; 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In an 8- to 10-inch frying pan over medium-high heat, cook bacon, turning slices as needed, until browned on both sides and crisp. Transfer to paper towels to drain. When cool enough to handle, crumble bacon.

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  • Cut each egg in half lengthwise; gently scoop out yolks and place in a bowl. Mash yolks with a fork, then stir in mayonnaise, green onions, mustard, and crumbled bacon until well blended. Add salt and pepper to taste.

  • Spoon or pipe about 1 tablespoon yolk mixture into the hollow of each egg-white half. Serve immediately or cover and chill up to 4 hours.

Nutrition Facts

161 calories; calories from fat 78%; protein 7.3g; fat 14g; saturated fat 3.2g; carbohydrates 1g; fiber 0g; sodium 169mg; cholesterol 220mg.
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