Deviled Eggs With Spinach And Bacon Recipes

Steps:

• Slice eggs in half lengthwise; remove yolks and set whites aside.
• In a small bowl, mash yolks with a fork.
• Stir in the mayonnaise, vinegar, butter, sugar, pepper, and salt.
• Add spinach and mix well.
• Stir in the bacon; spoon into egg whites.
• Serve immediately.

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:

• Preheat oven to 400°F. Cook bacon in large skillet over medium heat until crisp; transfer to paper towels. Pour off drippings from skillet; reserve drippings. Add spinach to pan, sprinkle with pepper, and toss over medium heat, 1 minute. Transfer to strainer set over bowl to drain. Brush four 1-cup ramekins with drippings. Crumble bacon.
• Place 1 toasted English muffin half, split side up, in each ramekin. Divide spinach among ramekins, then sprinkle bacon over, dividing equally. With back of spoon, shape well in center of each ramekin. Gently crack 1 egg into well in each ramekin, keeping yolk intact. Drizzle 1 tablespoon cream over each egg. Sprinkle with salt and pepper.
• Bake eggs until whites are just set but yolks are still runny, 14 to 16 minutes.

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:

• 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:

• 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.

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:

• Cut hard boiled eggs in half and remove the yolks. Smash yolks in a bowl with a fork.
• Combine the thoroughly mashed yolks with the remaining ingredients and mix well. Fill the whites evenly with the mixture.
• Refrigerate until ready to serve.

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.