Bacon Deviled Eggs Recipes

Steps:

• Cut eggs in halves lengthwise.
• Remove yolks.
• Mash yolks in medium bowl.
• Add relish, onion and bacon.
• Add butter, salt, pepper, and mustard.
• Mix thoroughly.
• Add mayonnaise to bind.
• Refill egg whites.
• Sprinkle with Paprika.
• Refrigerate to meld flavors.

Steps:

• Fry the peppered bacon in a pan over medium heat until crisp, 12 to 15 minutes. Remove to a paper-lined plate.
• Fill a large pot with enough water to cover the eggs, then bring to a boil (without the eggs). Using a slotted spoon, gently lower the eggs into the boiling water. Cover and simmer for 10 minutes. Run the eggs under cold water until completely cooled.
• Peel the eggs, cut in half and scoop out the yolks into the bowl of a stand mixer fitted with the whisk attachment. Add the mayo, cream, mustard, sugar and vinegar. Add hot sauce if using and salt and pepper to taste. Whip until smooth.
• Using a small spoon, fill each egg white half with a generous teaspoon of the filling. Lightly sprinkle with paprika. Cut the bacon into chunks and decorate the tops of the egg halves with a shard of bacon.

Steps:

• Mash 6 hard-boiled egg yolks, 2 tablespoons mayonnaise or yogurt, 1 1/2 teaspoons spicy mustard, 1/2 teaspoon lemon juice, 1 teaspoon relish and 1/2 teaspoon paprika. Fill the egg whites with the yolk mixture. Top with chopped chives and crumbled cooked bacon.

Steps:

• Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Add the mayonnaise, bacon, onion and relish; mix well. Stuff into egg whites. Refrigerate until serving. Sprinkle with paprika.

Steps:

• Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.
• Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.
• Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.

Steps:

• fold all the ingredients with the mashed yolk and mix well.
• place filling in a strong zip lock bag or piping bag and fill the eggs with mixture.
• sprinkle cayenne pepper and paprika and serve.
• *to boil eggs, fill pot with eggs and cold water (enough to cover eggs). Place on stove under high heat until it boils. Turn heat down to low and cover and let simmer for 8 minutes. Thoroughly rinse in cold water. Egg shells should peel off easily.

Steps:

• 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.
• 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.
• 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.

Steps:

• Reserve 1 Tbsp. each bacon and onions. Cut eggs lengthwise in half. Remove yolks; place in medium bowl.
• Add mayo; beat with mixer until blended. Add cheese and remaining bacon and onions; mix well.
• Spoon or pipe egg yolk mixture into centers of egg whites. Sprinkle with reserved bacon and onions.

Steps:

• Cut hard boiled eggs in half lengthwise. Remove yolks and place in a small mixing bowl.
• Mash yolks with a fork until they resemble a sandy texture. Add 1 slice crumbled bacon (reserve remaining slice for garnish), cheddar cheese, mayonnaise, tablespoon of chives, lemon juice; stir until well combined. Season to taste.
• Spoon or pipe yolk mixture into the cavity of each egg white. Sprinkle with remaining crumbled bacon and chives for garnish. Chill for 30 minutes before serving to allow flavors to meld.

Steps:

• Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Stir in the mayonnaise, bacon, cheese, mustard and pepper. Stuff or pipe into egg whites. Refrigerate until serving.