Bacon Deviled Eggs
Classic deviled eggs elevated with crispy bacon, creamy mayonnaise, and fresh scallions. These rich and savory appetizers combine the perfect balance of smooth egg yolk filling with crunchy bacon topping.
Ingredients
- •12 whole large eggs
- •3 slices bacon
- •2 tablespoons melted butter
- •⅓ cup mayonnaise
- •2 teaspoons Dijon mustard
- •1 tablespoon chopped scallions
- •1 teaspoon Kosher salt
- •¼ teaspoon black pepper
- •2 tablespoons scallions
Cooking Instructions
- 1.
Place 12 large eggs in a large saucepan; add water to cover by 1". Bring to a boil, cover, and remove from heat. Let sit for 10 minutes. Drain. Transfer eggs to a bowl of ice water and let cool completely, about 10 minutes; peel. Halve lengthwise and remove yolks. Coarsely chop 3 slices of bacon. Cook in a medium skillet over medium heat until browned and crisp. Transfer bacon to paper towels. Strain drippings through a fine-mesh sieve into a small bowl. Add melted butter if needed to measure 2 tablespoons.
25 min
- 2.
Finely mash reserved yolks, bacon fat (and/or butter), 1/3 cup mayonnaise, 2 teaspoons Dijon mustard, and 1 heaping tablespoon chopped scallions in a medium bowl; season with kosher salt and freshly ground black pepper.
5 min
- 3.
Transfer to a large resealable freezer bag, then cut 1/2" off 1 corner. Pipe into whites; garnish with thinly sliced scallions and reserved bacon.
10 min
