Bacon Deviled Eggs
Servings 4 people
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Chill in the fridge for 1 – 2 hours. Garnish with the reserved bacon pieces and green onion. Serve.
Notes
- If you don’t have a piping tip, just cut a hole in the corner of the Ziploc bag and pipe.
- 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.
- To keep the garnish from staying crisp and fresh, decorate the deviled eggs just before serving.
- For the leftover bacon pieces, you can secretly eat them all by yourselves and no one will find out.