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Deviled eggs is a classic picnic favorite that always gets devoured quickly at potlucks and family gatherings. It’s always a bit of a disappointment if someone doesn’t bring them. The addition of crumbled bacon brings extra flavor to this version.
Why try? This is the simplest way to do deviled eggs.
Foodie Byte: Very few ingredients but guaranteed there’s never any left before you sit down to your main meal!
Ingredients
- 1 dozen large eggs
- 1/2 cup mayonnaise
- 1 tablespoon dijon mustard
- 6 pieces bacon, cooked crisp
Preparation
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Place eggs in medium pot and cover with cold water. Bring water to a boil.
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Remove from heat and leave eggs covered for 20 minutes. The eggs will continue to cook in the hot water.
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Remove boiled eggs from the pot and immerse in cold water. Crack the eggs while cooling in the water, this helps to make the peeling much easier.
- Peel the eggs and cut eggs in half length wise.
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Place yolk into a mixing bowl. Use fork or back of spoon to make yolks smooth.
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Add mayonnaise, mustard and 6 tablespoons cooked chopped bacon, mix until smooth.
- Fill the empty egg whites with the egg mixture by teaspoonfuls.
- Garnish with bacon pieces.
