DEVILED EGGS WITH SPAM® WITH BACON
Classic Southern deviled eggs with the addition of SPAM® with Bacon for extra deliciousness!
Provided by SPAM(R)
Categories Trusted Brands: Recipes and Tips SPAM® Brand
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Place eggs in a single layer in a pot; add water to cover eggs plus one inch. Bring to a boil; cover and remove from heat. Let stand 15 minutes.
- Transfer eggs immediately to cold water to speed cooling. Tap eggs on a flat surface to break the shell and peel.
- Slice eggs in half lengthwise; place yolks in a small bowl and set whites aside.
- Mash yolks and mayonnaise together with a fork; stir in SPAM® with bacon, pickle, mustard, and salt. Spoon yolk mixture into egg whites. Garnish, if desired, with paprika.
Nutrition Facts : Calories 169.3 calories, Carbohydrate 1.2 g, Cholesterol 198.7 mg, Fat 14.6 g, Fiber 0.2 g, Protein 8.3 g, SaturatedFat 3.9 g, Sodium 357 mg, Sugar 0.5 g
DEVILED EGGS WITH SPAM® WITH BACON
Classic Southern deviled eggs with the addition of SPAM® with Bacon for extra deliciousness!
Provided by SPAMR
Categories SPAM® Brand
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Place eggs in a single layer in a pot; add water to cover eggs plus one inch. Bring to a boil; cover and remove from heat. Let stand 15 minutes.
- Transfer eggs immediately to cold water to speed cooling. Tap eggs on a flat surface to break the shell and peel.
- Slice eggs in half lengthwise; place yolks in a small bowl and set whites aside.
- Mash yolks and mayonnaise together with a fork; stir in SPAM® with bacon, pickle, mustard, and salt. Spoon yolk mixture into egg whites. Garnish, if desired, with paprika.
Nutrition Facts : Calories 169.3 calories, Carbohydrate 1.2 g, Cholesterol 198.7 mg, Fat 14.6 g, Fiber 0.2 g, Protein 8.3 g, SaturatedFat 3.9 g, Sodium 357 mg, Sugar 0.5 g
DEVILED EGGS WITH BACON AND HOT SAUCE
Provided by Alex Guarnaschelli
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Gently place the eggs in a medium pot of boiling water. Reduce the heat, cover and cook for 11 minutes. Gently pour off the hot water and run cool water over the eggs until they feel cool to the touch.
- Gently crack the egg around the shell and peel the eggs. If necessary, rinse quickly under cool water to remove any small shell bits; dry them off thoroughly. Using a sharp knife, cut the eggs in half lengthwise, wiping the blade between each egg. Remove the yolks from the centers. Push the yolks through a strainer into a medium bowl. Arrange the egg white halves on a platter.
- Use a whisk to blend the egg yolks with the mayonnaise, mustard, Worcestershire, vinegar, hot sauce, paprika and lemon juice. Season with salt.
- Whip the cream in a separate bowl until it holds medium (but still fairly soft) peaks. Using a rubber spatula, gently fold the whipped cream into the yolk mixture. Taste for seasoning. Spoon the egg yolk mixture into a pastry bag fitted with a fluted tip or a resealable plastic bag with one of the bottom corners cut off.
- Sprinkle the egg whites with the scallion whites, coarse sea salt and pepper. Fill a tea strainer with some extra paprika and lightly dust the whites with an even layer. Fill the hollows in the egg whites with the yolk mixture. Top with the scallion greens. Refrigerate until ready to serve. Just before serving, top with the bacon.
BACON DEVILED EGGS
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.
DEVILED EGGS WITH CANDIED BACON
Provided by Kelsey Nixon
Categories appetizer
Time 42m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- In a small bowl, mix together the brown sugar, a pinch of cayenne and the cinnamon. Place the bacon on a wire rack set over a rimmed baking sheet. Sprinkle each slice of bacon with some of the spiced sugar and bake, about 10 minutes. Flip the bacon, sprinkle with the remaining spiced sugar and continue to cook until crispy, about 10 more minutes. Remove the bacon from the oven and allow to cool. When the bacon is cool, mince it and set aside, reserving a quarter of it for garnishing the eggs.
- Put the cold eggs in the bottom of a medium saucepan and cover with cold water. Bring water to a boil and remove the pan from the heat. Cover the pan with a lid and let stand for 12 minutes. Drain the eggs and rinse with cold water. Let the eggs cool a bit and then peel when they are still warm (eggs are much easier to peel when they are warm). After they are peeled, you can then store them, covered, in the fridge.
- Mix together the mayonnaise, mustard, dill, cider vinegar, Worcestershire sauce, 1/4 teaspoon cayenne, the scallions and the minced bacon in a medium mixing bowl. Season with the salt.
- Slice the eggs in half lengthwise. Gently remove the yolks by pressing your thumb against the back of the yolk to pop it out of the white. Add the yolks to the bowl with the mayonnaise mixture. Mash together, using a fork, until smooth.
- Put the filling in a re-sealable bag. Cut one end off and pipe the filling into the egg whites. Sprinkle with the paprika, extra bacon bits and dill before serving.
- Cook's Notes: A wire rack is a great way to cook bacon because the air can circulate around the bacon making it crispy and delicious.
- Plastic bags are a great tool to use in place of a piping bag, easy and disposable.
DEVILED BACON AND EGGS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 35m
Yield 24 deviled eggs
Number Of Ingredients 10
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.
DEVILED EGGS WITH SPAM® WITH BACON
Classic Southern deviled eggs with the addition of SPAM® with Bacon for extra deliciousness!
Provided by SPAM(R)
Categories SPAM® Brand
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Place eggs in a single layer in a pot; add water to cover eggs plus one inch. Bring to a boil; cover and remove from heat. Let stand 15 minutes.
- Transfer eggs immediately to cold water to speed cooling. Tap eggs on a flat surface to break the shell and peel.
- Slice eggs in half lengthwise; place yolks in a small bowl and set whites aside.
- Mash yolks and mayonnaise together with a fork; stir in SPAM® with bacon, pickle, mustard, and salt. Spoon yolk mixture into egg whites. Garnish, if desired, with paprika.
Nutrition Facts : Calories 169.3 calories, Carbohydrate 1.2 g, Cholesterol 198.7 mg, Fat 14.6 g, Fiber 0.2 g, Protein 8.3 g, SaturatedFat 3.9 g, Sodium 357 mg, Sugar 0.5 g
DEVILED EGGS - BACON AND CHEESE WITH A KICK
Make and share this Deviled Eggs - Bacon and Cheese With a Kick recipe from Food.com.
Provided by SLColman
Categories < 15 Mins
Time 15m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Peel the eggs and cut in half.
- Place all of the yokes into a bowl and mash with a fork.
- Add the mayonnaise, brown mustard, Worcestershire sauce, and Tabasco sauce; mix well until the mixture is smooth.
- Add the cheese and bacon; mix lightly until just combined.
- Taste the filling and adjust the salt and pepper.
- Fill the egg halves with the filling.
- Sprinkle with paprika as garnish.
Nutrition Facts : Calories 52, Fat 3.8, SaturatedFat 1.1, Cholesterol 107.6, Sodium 55.7, Carbohydrate 0.9, Sugar 0.5, Protein 3.4
DEVILED EGGS WITH BACON AND CHEDDAR CHEESE
Make and share this Deviled Eggs with Bacon and Cheddar Cheese recipe from Food.com.
Provided by Joanie Grow
Categories < 60 Mins
Time 35m
Yield 12 eggs
Number Of Ingredients 6
Steps:
- Slice eggs in half lengthwise; remove yolks and set whites on a plate.
- In a small bowl, mash yolks.
- Stir in the mayonnaise, bacon, cheese, mustard and pepper.
- Stuff into egg whites.
- Cover and refrigerate until serving.
- *Note:As a substitute for honey mustard, combine 1-1/2 teaspoons Dijon mustard and 1-1/2 teaspoons honey.
DEVILED EGGS WITH BACON
This is a recipe that I developed. Once you have these with bacon, you won't want to eat plain deviled eggs again.
Provided by Andtototoo
Categories < 30 Mins
Time 20m
Yield 20 deveiled eggs, 5 serving(s)
Number Of Ingredients 8
Steps:
- Slice the eggs in half lengthwise and remove the yolks.
- In a mixing bowl mash the yolks with a fork.
- Add the mayonnaise and mustard and keep mashing with the fork until a smooth paste forms.
- Stir in the bacon, green onion, salt and ground black pepper.
- Stuff the filling into the egg white shells.
- Sprinkle the eggs with paprika.
- Cover and chill until serving time.
Nutrition Facts : Calories 300.8, Fat 24, SaturatedFat 6.8, Cholesterol 440.4, Sodium 456.2, Carbohydrate 5.3, Fiber 0.1, Sugar 2.2, Protein 14.9
BACON DEVILED EGGS
Make and share this Bacon Deviled Eggs recipe from Food.com.
Provided by Caroline Cooks
Categories Potluck
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 249.9, Fat 18.4, SaturatedFat 5.8, Cholesterol 297.8, Sodium 467.1, Carbohydrate 9.2, Fiber 0.3, Sugar 5.4, Protein 12
DEVILED EGGS WITH CANDIED BACON
Make and share this Deviled Eggs With Candied Bacon recipe from Food.com.
Provided by Food.com
Categories Pork
Time 42m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- In a small bowl, mix together the brown sugar, a pinch of cayenne and the cinnamon. Place the bacon on a wire rack set over a rimmed baking sheet. Sprinkle each slice of bacon with some of the spiced sugar and bake, about 10 minutes. Flip the bacon, sprinkle with the remaining spiced sugar and continue to cook until crispy, about 10 more minutes. Remove the bacon from the oven and allow to cool. When the bacon is cool, mince it and set aside, reserving a quarter of it for garnishing the eggs.
- Put the cold eggs in the bottom of a medium saucepan and cover with cold water. Bring water to a boil and remove the pan from the heat. Cover the pan with a lid and let stand for 12 minutes. Drain the eggs and rinse with cold water. Let the eggs cool a bit and then peel when they are still warm (eggs are much easier to peel when they are warm). After they are peeled, you can then store them, covered, in the fridge.
- Mix together the mayonnaise, mustard, dill, cider vinegar, Worcestershire sauce, 1/4 teaspoon cayenne, the scallions and the minced bacon in a medium mixing bowl. Season with the salt.
- Slice the eggs in half lengthwise. Gently remove the yolks by pressing your thumb against the back of the yolk to pop it out of the white. Add the yolks to the bowl with the mayonnaise mixture. Mash together, using a fork, until smooth.
- Put the filling in a re-sealable bag. Cut one end off and pipe the filling into the egg whites. Sprinkle with the paprika, extra bacon bits and dill before serving.
- Cook's Notes:.
- A wire rack is a great way to cook bacon because the air can circulate around the bacon making it crispy and delicious.
- Plastic bags are a great tool to use in place of a piping bag, easy and disposable.
Nutrition Facts : Calories 155.8, Fat 10.7, SaturatedFat 3.5, Cholesterol 254.4, Sodium 397.3, Carbohydrate 4.6, Fiber 0.2, Sugar 3.8, Protein 9.6
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