Easy Bacon Deviled Eggs
User Reviews
5
Easy Bacon Deviled Eggs
Description
This recipe involves hard boiling large eggs and carefully peeling them before halving lengthwise, reserving yolks to mash smoothly with mayonnaise, prepared horseradish, Dijon mustard, optional white wine vinegar, salt, and black pepper. Finely chopped green onion and crisp bacon bits are folded into the creamy yolk mixture to add texture and flavor. The mixture is transferred to a plastic bag for easy piping back into the egg white halves, presenting a neat and appealing appearance. Garnishing with extra bacon, green onions, and paprika enhances both look and taste.
The horseradish provides a subtle heat that balances the richness of the mayonnaise and bacon. The use of fresh cracked pepper and optional vinegar adds layers of acidity and spice. The filling is stable enough to be prepared ahead, but if transporting, it is recommended to carry filling and egg whites separately and assemble on site to prevent sliding.
This deviled egg variation offers savory, smoky, tangy, and crunchy components in one bite, suitable for gatherings or as a flavorful snack.
Ingredients
- 6 egg hard boiled, large
- 3 Tablespoons mayonnaise
- 1 Tablespoon horseradish prepared
- 1 teaspoon Dijon mustard
- 1 teaspoon white wine vinegar optional, distilled
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper freshly ground
- 2 Tablespoons green onion finely chopped, plus more to garnish (about 1 green onion)
- 2 Tablespoons Bacon cooked crisp and finely chopped, plus more to garnish (about 2 slices)
- paprika for sprinkling
Instructions
- Carefully peel and rinse the hard boiled eggs. Slice each egg in half lengthwise, and place the yolks in a bowl.
- Mash the yolks with a fork, then add the mayonnaise, horseradish, mustard, vinegar (if using), salt, and pepper. Stir together until creamy and smooth. Add the green onion and bacon and stir to combine.
- Transfer the yolk mixture to a plastic zip top bag, then snip off one corner and pipe into the hollows of the egg whites. Garnish the eggs by sprinkling with extra crumbled bacon and chopped green onions. Sprinkle with paprika before serving, if desired.
Notes
- Reserve some bacon bits and green onions to garnish for added flavor and appearance.
- If transporting, fill the egg whites with yolk mixture on site to prevent sliding during travel.
- Variety options include finely chopped baby dill pickles, avocado, fresh herbs, sriracha, garlic, or pimentos mixed into the filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 134 kcal
% Daily Value*
| Calories | 134kcal | 7% |
| Carbohydrates | 1g | 0% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 170mg | 57% |
| Sodium | 208mg | 9% |
| Potassium | 86mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 265IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
