Deviled eggs with bacon are a delectable twist on a classic appetizer, combining the creamy, tangy filling of traditional deviled eggs with the smoky, savory crunch of bacon. This dish is perfect for parties, picnics, or as a delightful snack, offering a satisfying blend of flavors and textures that is sure to please any crowd.
Ingredient To make deviled eggs with bacon, you'll need the following ingredients: – 6 large egg – 3 slices of bacon – 1/4 cup mayonnaise – 1 teaspoon Dijon mustard
– 1 teaspoon white vinegar or apple cider vinegar – Salt and freshly ground black pepper to taste – Paprika for garnish – Chopped fresh chives or parsley for garnish (optional)
Step 1: Boiling the Egg Start by boiling the eggs. Place the eggs in a single layer in a saucepan and cover them with water. Bring the water to a boil over medium-high heat. Once the water reaches a rolling boil, cover the pan, remove it from the heat, and let it sit for 10-12 minutes. After the eggs are cooked, transfer them to a bowl of ice water to cool. This helps stop the cooking process and makes peeling easier.
Step 2: Cooking the Bacon While the eggs are cooling, cook the bacon. Place the bacon slices in a cold skillet and cook over medium heat until crispy, turning occasionally to ensure even cooking. Once done, transfer the bacon to a paper towel-lined plate to drain excess grease. Once cooled, crumble the bacon into small pieces.
Step 2: Cooking the Bacon While the eggs are cooling, cook the bacon. Place the bacon slices in a cold skillet and cook over medium heat until crispy, turning occasionally to ensure even cooking. Once done, transfer the bacon to a paper towel-lined plate to drain excess grease. Once cooled, crumble the bacon into small pieces.
Step 3: Preparing the Egg Once the eggs are cool, peel them and slice each egg in half lengthwise. Gently remove the yolks and place them in a mixing bowl. Arrange the egg white halves on a serving platter.
Step 4: Making the Filling Mash the egg yolks with a fork until they are finely crumbled. Add the mayonnaise, Dijon mustard, and vinegar to the yolks, mixing until smooth. Season with salt and freshly ground black pepper to taste. For a smoother texture, you can use a hand mixer.
Step 5: Incorporating the Bacon Reserve a small amount of crumbled bacon for garnish. Fold the remaining bacon pieces into the yolk mixture, ensuring they are evenly distributed.
Step 6: Filling the Egg White Spoon the yolk mixture into a piping bag or a resealable plastic bag with the corner snipped off for easy filling. Pipe the mixture into the hollow of each egg white half. Alternatively, you can use a spoon to fill the egg whites.
Step 7: Garnishing and Serving Sprinkle the reserved bacon crumbles over the filled eggs. For a finishing touch, lightly dust the deviled eggs with paprika and garnish with chopped fresh chives or parsley if desired. Serve immediately or refrigerate until ready to serve.
– Perfectly Boiled Eggs: For best results, ensure the eggs are not overcooked, which can result in a greenish ring around the yolk. The ice bath helps prevent this and makes peeling easier.
– Crispy Bacon: Cooking bacon slowly over medium heat renders the fat and ensures crispiness. Patting the bacon with paper towels removes excess grease and helps maintain its crunch. – Smooth Filling: For a super-smooth filling, consider using a food processor to blend the yolk mixture.
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