I’m of the belief that bacon makes everything better. Chocolate? Better. Burgers? Better. Wrapped around scallops or figs or water chestnuts? WAY better. And since bacon and eggs is the quintessential bacon combination, adding bacon to deviled eggs makes them, well, better.
This is a pretty simple recipe. The hardest part is getting the shells off the eggs, but my lovely friend Johanna Cook, a.k.a. Momma Cuisine, has a video on how to peel boiled eggs that helps you do it without throwing away half the carton.
Bacon Deviled Eggs:
- 1 dozen large eggs
- 3 strips of bacon (I prefer center cut)
- 1 green onion, chopped
- ~1/2 cup mayonnaise
- 2 to 3 tablespoons sweet & hot mustard
- Dash kosher or sea salt (optional)
- Dash cayenne pepper (optional)
Cover the eggs with cold water and bring to a boil. Then put a lid on the pan, remove from the heat, and set the timer for ten minutes. When they’re done cooking drop them (maybe drop’s not the right word…), er, place them into a bowl of ice water.
While the eggs are chillin’, cut your bacon into about 1/2 inch pieces. You’ll want to make sure you have about 30 pieces – 24 for the eggs and six for you, because you cannot cook bacon and not snack a little. If you can, you’re a better person than I. Cook them until crisp, then remove the bacon to a paper towel. Save that grease!
After you’ve boiled and peeled your eggs slice them in half with a sharp knife. If any yolk sticks to the blade be sure to wipe it off. Scoop the yolk into a bowl and set the egg white halves on a plate. You should be able to just squeeze (gently!) a bit and the yolk will pop right out.
Now, here’s the artery-clogging part: pour that bacon grease into the bowl with the yolks. You read that right. You’re not using butter or margarine, you’re using bacon fat. Why? ‘Cause it makes these eggs BETTER!
Add the rest of the ingredients. If you can’t find any sweet and hot mustard you can use Dijon, but I highly recommend the sweet and hot. Speaking of mustard, did you know there’s a Mustard Museum?
Mix the ingredients until they’re smooth and thick. If they look too chalky you can add more mayonnaise or mustard to smooth things out. (I use the olive oil kind to try to make these a little less unhealthy.) Then using a spatula so you get every bit of yolky-bacony-mustardy goodness spoon them into a quart sized freezer bag. Tip: put the bag into a small bowl and fold the edges around the outside so you don’t get any egg stuff on the seal.
Seal the bag and push the egg stuff down to the bottom of the bag. Then snip off a corner and squeeze the egg stuff into the eggs. Top with a piece of bacon, and if you’re feeling fancy, a little slice of the green onion top.
Wahlah! Deviled Eggs – Better With Bacon.
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