Deviled Eggs with Bacon
My husband is not really a recipe guy, but there are a few things that he makes better than anyone else on the planet. The first is omelets. The second is grilled cheese sandwiches. And the third is deviled eggs.
He says the secret is in their simplicity–less is more (especially when it comes to mustard!) In any case, they are absolutely delicious. And I figured, since most of us will have a sudden influx of hard-boiled eggs to contend with this weekend, this would be the perfect time to share his top secret recipe.
As a side note, the bacon is optional but highly recommended! If you are planning to add it, be sure to check out our instructions for quick & easy no-mess bacon!
Here is what you need:
18 eggs
1 teaspoon spicy mustard
1 tablespoon yellow mustard
1/2 cup mayonnaise + 1 tablespoon
1/4 teaspoon pepper
1/4 teaspoon salt
dash of cayenne pepper or paprika
cooked bacon
Step 1: Place eggs in pot; cover with water. Bring water to a rolling boil and boil for 9 minutes.
Step 2: Run cold water over eggs until cool enough to touch; drain water from pot. Shake pot vigorously to crush the egg shells.
Step 3: Peel eggs under running water; dab dry with paper towel.
Step 4: Cut eggs in half lengthwise; gently scoop yellow yolks into medium size bowl.
Step 5: Mix in mayonnaise, mustards, and spices. mash well with fork.
Step 6: Spoon mixture into quart size ziplock bag. Cut small hole in corner and squeeze out mixture into egg white halves.
Step 7: Sprinkle with paprika or cayenne pepper and add bacon to the top.
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Recipe: Best Ever Deviled Eggs with Bacon
Summary: This classic recipe is updated with everyone’s favorite BACON!
Ingredients
18 eggs
1 teaspoon spicy mustard
1 tablespoon yellow mustard
1/2 cup mayonnaise + 1 tablespoon
1/4 teaspoon pepper
1/4 teaspoon salt
dash of cayenne pepper or paprika
cooked bacon
Instructions
Place eggs in pot; cover with water. Bring water to a rolling boil and boil for 9 minutes.
Run cold water over eggs until cool enough to touch; drain water from pot.
Peel eggs under running water; dab dry with paper towel.
Cut eggs in half lengthwise; gently scoop yellow yolks into medium size bowl.
Mix in mayonnaise, mustards, and spices. mash well with fork.
Spoon mixture into quart size ziplock bag. Cut small hole in corner and squeeze out mixture into egg white halves.
Sprinkle with paprika or cayenne pepper and add bacon to the top.
Preparation time: 3-5 minutes
Cooking time: 9 minute(s)
Number of servings (yield): 36
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