Deviled Eggs with Bacon <3 Olivia
Mmmm. I love deviled eggs. I wanted to get down a reliable recipe for deviled eggs that I can use in the future, and experiment with different additions to the eggs. This time I topped the eggs with bacon, but that is totally optional. Chives or jalapeños would also make a great topping. This recipe is very easy… the only part that was tough for me was mixing in the mayonnaise (but that is because I really do not like mayo… except in deviled eggs!). I think this is more of a texture issue for me than anything else. ANYWAY! Here it goes. This recipe makes 18-22 deviled eggs (1/2 egg each) but you can easily just add or take away from the recipe to make what you need.
Deviled Eggs with Bacon:
– 9 eggs
– 1/3 cup mayo
– 1 tbs. dijon mustard
– 1/8 tsp. white wine or rice vinegar (plus 1tbs. more for cooking)
– paprika, for dusting
– 2-3 strips bacon
– salt and pepper, to taste.
1. Gently place the uncooked eggs in a pot filled with water. You want the water about 1 inch above the eggs. Add 1 tbs. vinegar to the water, it can help make peeling the eggs easier. Heat on medium-high until the water just begins to boil. Turn off the gas/heat and allow the eggs to remain in the hot water for about 12 minutes.
2. While the eggs are cooking in the hot water, you can go ahead and fry your bacon slices to the desired crispiness. Chop into small pieces and put aside.
3. Once the 12 minutes has passed, submerge the eggs in ice water and allow to fully cool. You can now peel the eggs and cut in half. Place the cooked yolks in a small mixing bowl.
4. In the small bowl with the cooked yolks, add the mayo, mustard, 1/8 tsp. vinegar, and a dash of salt and pepper. Mix well, being sure to mash up the egg yolks so there are no lumps. You can also use a food processor for this stage but I did not want to clean that so I just mixed in a bowl. If you have relish (I don’t) that would be a great addition to the mix.