Classic Deviled Eggs Recipe
User Reviews
5
Classic Deviled Eggs Recipe
Description
This recipe starts by carefully halving large hard-boiled eggs and removing yolks. The yolks are blended smooth with mayonnaise, yellow mustard, hot sauce, salt, and pepper to create a creamy base. Folding in most of the crisp cooked chopped bacon adds texture and smoky flavor without overpowering. The filling is divided evenly into the firm egg white halves, which serve as edible cups.
The finished deviled eggs offer a balance of creamy, tangy, and mildly spicy flavors with a touch of saltiness from the bacon. The yolk filling is smooth and easily spooned, contrasting with the firm but tender egg whites. Chives on top add a fresh herbal note and color.
Deviled eggs can be prepared up to one day in advance and kept refrigerated up to four days, although they do not freeze well. Small trimming of the egg white base can help them sit flat on serving plates. Variations include adding finely minced bread and butter pickles to the yolk mixture for additional flavor complexity. If a food processor is unavailable, mashing yolks by fork or grating them finely works to achieve a smooth texture.
Ingredients
- 6 egg large, hard-boiled
- ¼ cup mayonnaise
- 1 teaspoon yellow mustard
- hot sauce dash of
- 3 Bacon strips of finely chopped crisp cooked
- salt to taste
- black pepper to taste
- chives for garnish
Instructions
- Slice the hard-boiled eggs ¾ of the way up towards the top pointy end and gently remove the yolks and place them into a medium-size bowl and the whites on your serving dish, hole side up.
- Add the yolks, mayonnaise, mustard, hot sauce, salt, and pepper to a food processor and process at high speed until smooth.
- Fold all but 1 tablespoons of the bacon into the egg yolk filling mixture until combined.
- Evenly divide the yolk filling between the 12 egg white halves using a spoon into each egg white.
- Garnish with remaining chopped bacon, and chives.
Notes
- Make the deviled eggs up to one day ahead and keep refrigerated; consume within four days for best quality.
- These eggs do not freeze well; prepare fresh when possible.
- For smoother filling without a food processor, mash the yolks with a fork or finely grate them using a Microplane before mixing.
- Adjusting the egg whites by trimming a small part of their base helps them sit steadily when displayed.
- Try adding finely minced bread and butter pickles to the yolk mixture along with bacon for added flavor variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 146 kcal
% Daily Value*
| Calories | 146kcal | 7% |
| Carbohydrates | 1g | 0% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 191mg | 64% |
| Sodium | 131mg | 5% |
| Potassium | 66mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 267IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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