Football Deviled Eggs With or Without Bacon
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Football Deviled Eggs With or Without Bacon
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Best football deviled eggs with or without bacon, is an easy twist on the simple classic recipe for those who want to make deviled eggs.
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Ingredients
- 6 large eggs hard boiled
- 3 lices Bacon cooked until crisp, chopped fine or crumbled
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon minced fresh chives
- 1 - 2 teaspoons apple cider or white vinegar
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper or cayenne
- scallions or green onions for football laces
Option Instead of Bacon
- ¼ pound smoked salmon, diced
- 1 tablespoon capers, plus extra for decorating
Instructions
- Boiling The Eggs
- Add eggs to saucepan and fill with cold water to about an inch or so above where the eggs lay
- Over high heat, bring to a full boil.
- Remove immediately, covering with a lid and let stand for 8 to 9 minutes.
- Pour the hot water into the sink and shake the eggs back and forth in the saucepan as this will crack the eggs quite nicely.
- Place the pan full of eggs back in the sink and run the coldest water you can for about 5 minutes.
- Remove the eggs from the water, dumping the water down the drain when done.
- Peel the eggs and place to the side
- Alternatively, you can place the eggs into an ice bath in a bowl to avoid running the water for so long.
- The Filling And Building
- Cook bacon in 10-inch skillet over medium heat until crispy, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Reserve 1 tablespoon fat.
- Slice each egg in half lengthwise with paring knife.
- Wipe knife after each slice.
- Transfer yolks to bowl; arrange whites on serving platter.
- Mash yolks with fork until no large lumps remain.
- Add mayonnaise and mustard and use rubber spatula to smear mixture against side of bowl until thick, smooth paste forms, 1 to 2 minutes.
- Add reserved bacon fat, chives, vinegar, salt, and cayenne and mix until fully incorporated.
- Stir in three-quarters of bacon.
- Here you have two options. Either use a spoon or the method I prefer, transfer yolk mixture to a resealable plastic bag.
- Press mixture into 1 corner and twist top of bag to push mixture into bag corner.
- Using scissors, snip ½ inch off filled corner.
- Squeezing bag, distribute yolk mixture evenly among egg white halves.
- Sprinkle each egg half with remaining bacon and serve...OR
- Place 1 chive lengthwise on the filled egg.
- Place 3 chives widthwise on the filled egg...this will appear as laces on a football.
Notes
- If you want to serve these deviled eggs on a tray along with a bunch of other super-tasty finger foods, check out that link and you'll find the appetizers of your dreams!
Nutrition Information
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Calories
83kcal
(4%)
Carbohydrates
0.3g
(0%)
Protein
4g
(8%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
2g
Trans Fat
0.02g
Cholesterol
98mg
(33%)
Sodium
123mg
(5%)
Potassium
48mg
(1%)
Fiber
0.02g
(0%)
Sugar
0.1g
(0%)
Vitamin A
150IU
(3%)
Vitamin C
0.1mg
(0%)
Calcium
15mg
(2%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 83 kcal
% Daily Value*
| Calories | 83kcal | 4% |
| Carbohydrates | 0.3g | 0% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 98mg | 33% |
| Sodium | 123mg | 5% |
| Potassium | 48mg | 1% |
| Fiber | 0.02g | 0% |
| Sugar | 0.1g | 0% |
| Vitamin A | 150IU | 3% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 15mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
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