Bacon Deviled Eggs

When it comes to appetizer, I really haven’t looked into many recipes. Our current apartment is tiny. We can hardly invite anyone over, let alone having a party. Making appetizer for 2 seems a bit weird and too much work. After we bought our condo, one of the first things came to my mind was a housewarming party. Woo hoo! A party finally! I know… The construction still have a long way to go. But at least, there is something fun for us to look forward to.

A party will need a great appetizer. Recipe testing is an absolute must. What is the fastest way to test a few different appetizers?

Appetizer night! 3 different appetizers and a veggie side. All set for dinner!

This bacon deviled eggs are simply amazing! Bryan loves deviled eggs! He always order them in restaurants when he sees them. I love that this recipe is simple, but with the extra something from the bacon. Tasty and easy! There isn’t any bacon bits in the smooth yolk mixture, but the bacon fat delivered the bacon flavor in the eggs really well.

The holiday season is coming soon. I bet there will be many dinner parties. For a party, anything that can be made ahead of time is always a plus. Even this is not a fancy appetizer, a slight twist on class deviled eggs will sure please your guests!

Bacon Deviled Eggs (Adapted from Bon Appétit)

8 deviled eggs

Ingredients:

–   4 large eggs

–   1½ bacon slices (cut into ½-inch thick pieces)

–   3 tablespoons mayonnaise

–   1 teaspoon Dijon mustard

–   2 teaspoons green onion (finely chopped), plus more for garnish

–   salt

–   ground black pepper

Directions:

1. In a small saucepan, place eggs and add enough water to cover them by 1-inch. Bring to a boil over medium-high heat. Once boiling, cover with a lid and remove from heat. Let sit for 10 minutes. Drain and transfer the eggs to a bowl of ice water. Let cool for about 10 minutes. Drain and peeled. Cut the eggs in half lengthwise. Remove the yolks carefully with a small spoon to a medium bowl.
2. In a medium pan over medium heat, add the bacon pieces and cook until browned and crisp. Transfer the bacon to paper towels with a skimmer. Set aside. Save all the bacon fat to a small heatproof bowl. Set aside.
3. Finely mash the egg yolks with a fork. Add 2 teaspoons bacon fat, mayonnaise, Dijon mustard, and green onion. Mix well. Make sure the mixture is smooth. If needed, add little extra mayonnaise. Season with salt and pepper.
4. Prepare a small Ziploc bag fitted with a large round tip. Transfer the yolk mixture to the bag and pipe into each of the white halves.
5. Chill in the fridge for 1 – 2 hours. Garnish with the reserved bacon pieces and green onion. Serve.

Tips:

1. If you don’t have a piping tip, just cut a hole in the corner of the Ziploc bag and pipe.
2. To keep the deviled eggs from sliding all over the plate, pipe a little dot of yolk mixture on the plate where you want to place the deviled egg. The yolk mixture will act like glue and keep the egg in place.
3. To keep the garnish from staying crisp and fresh, decorate the deviled eggs just before serving.
4. For the leftover bacon pieces, you can secretly eat them all by yourselves and no one will find out. 😉

Source: Read