Bacon Deviled Eggs
Crispy bacon, green onion and a hint of cayenne pepper are added to traditional deviled eggs in this kicked up version of the classic stuffed egg appetizer.
Servings: 8 servings
Ingredients
- 8 peeled hard-boiled eggs
- 1/3 cup mayonnaise
- 1-2 green onions sliced
- 1 teaspoon prepared Dijon mustard
- 1-2 teaspoons vinegar
- Pinch of cayenne pepper
- 4 slices bacon cooked crisp and crumbled
- Salt and pepper to taste
Instructions
- Slice the hard boiled eggs in half lengthwise and gently scoop the yolks into a medium bowl. Set aside the whites.
- Mash the yolks with a fork, then stir in the mayonnaise, green onions, Dijon mustard, vinegar and cayenne.
- Stir in about 3/4 of the cooked, crumbled bacon, reserving the rest for garnish. Season the egg mixture with salt and pepper, to taste.
- Spoon or pipe the filling into the reserved whites. Sprinkle with remaining bacon and additional green onion, if desired. Cover and chill for up to four hours before serving.