Bacon Deviled Eggs
I have a confession to make. I’ve made deviled eggs exactly once in my life. In fact, before these bacon deviled eggs, I hated the very thought of deviled eggs. My mother in law was impressed that I actually made them given my history of being a deviled egg hater. You see, I discovered my dislike was because I’ve never actually tried real deviled eggs. The ones that were served in my youth were always made with this dreadful stuff called Miracle Whip which has been passed off as “mayonnaise”. Once I realized that deviled eggs were not, in fact, supposed to be made with Miracle Whip (gag), I decided I could give them a second chance at love. Made of course, with homemade real mayonnaise. The result?
Um… Undeniably Yum….
Creamy, bacon-y goodness all put together in these cute little egg packages ready to be devoured. These little fellas were gone in about 5 seconds flat. Ever played that game “chubby bunny” with large marshmallows when you were a kid? You stuff one in your mouth and have to say “chubby bunny” and then you add another and say it, and another and say it… and it goes on until you can’t talk anymore. Yeah, I was kinda like that with these bacon deviled eggs. Almost embarrassing. Almost.
This is essentially the classic deviled egg recipe but uses bacon fat in the yolk mixture for a little extra bacon kick and I prefer the use of apple cider vinegar to white vinegar. It’s a bit less intense and the slight apple flavor goes really well with bacon. I like a little smokiness in these so I’ve used smoked salt as well as smoked paprika in the topping. These will work with regular salt or paprika too. To make them totally irresistible, they’re topped with scallions, the smoked paprika and bacon crumbles. Try to resist them, I dare you.
- 6 eggs, hardboiled
- ¼ cup mayonnaise
- 1 teaspoon spicy brown mustard
- ⅛ teaspoon smoked salt
- ½-1 teaspoon apple cider vinegar
- 1 scallion, white part minced. Save the greens for garnish.
- ½ teaspoon bacon grease
- 2 slices low sodium bacon, cooked and crumbled
- Smoked paprika for garnish
- Cut eggs in half lengthwise and scoop out the yolks into a bowl.
- Combine yolks with mayonnaise, mustard, salt, vinegar, scallion and bacon grease until smooth.
- Either scoop mixture back into the egg white "bowls" or place mixture in a zip top back, cut the end off (like a pastry bag) and squeeze it into the egg whites.
- Top with scallion greens, bacon crumbles and paprika.
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