Description
A delightful combination of deviled eggs and crispy bacon, perfect for brunch or gatherings.
Ingredients
- 6 large eggs
- 4 slices of bacon, cooked and crumbled
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- Salt and pepper to taste
- Chives or green onions for garnish
Instructions
- Hard boil the eggs: Place the eggs in a pot, cover with water, and bring to a boil. Once boiling, cover the pot and remove it from heat. Let the eggs sit for 12 minutes.
- Cool the eggs: Transfer the eggs to an ice water bath for about 5 minutes to stop the cooking process. Peel the eggs once cooled.
- Prepare the yolks: Slice the eggs in half and gently remove the yolks. Place the yolks into a mixing bowl.
- Mix the filling: Mash the yolks with the mayonnaise, Dijon mustard, white vinegar, salt, and pepper until smooth.
- Add bacon: Fold in the crumbled bacon to the yolk mixture.
- Fill the egg whites: Use a spoon or piping bag to fill the hollows of the egg whites with the mixture.
- Garnish: Sprinkle with chopped chives or green onions.
- Serve: Enjoy chilled or at room temperature!
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American