Deviled Eggs With Bacon Food

BACON DEVILED EGGS

Steps:

• Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork.
• Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; chop once cool. Add to the egg yolks with the ranch dressing. Spoon the mixture into the egg white halves. Arrange on a tray and refrigerate at least 30 minutes before serving.

DEVILED EGGS WITH BACON

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.

DEVILED BACON AND EGGS

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.

BACON DEVILED EGGS

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.

BACON-STUFFED DEVILED EGGS

Steps:

• Put the eggs in a medium saucepan, cover with cold water and bring to a boil over medium-high heat. Reduce the heat to a simmer and continue to cook for 7 minutes. Meanwhile, prepare a bowl of ice water. Drain the cooked eggs and transfer them to the ice water until cool, about 5 minutes.
• Peel the eggs, then halve them lengthwise and pop out the yolks into a medium bowl. Set the whites on a plate rounded-side down. Add the mayonnaise, chives, mustard and bacon to the yolks and mash until creamy and well combined; season with salt and pepper.
• Spoon or pipe the filling into the reserved egg white halves. Garnish with chives.

BACON CHEDDAR DEVILED EGGS

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.

DEVILED EGGS WITH CANDIED BACON

Steps:

• Preheat the oven to 350 degrees F.
• In a small bowl, mix together the brown sugar, a pinch of cayenne and the cinnamon. Place the bacon on a wire rack set over a rimmed baking sheet. Sprinkle each slice of bacon with some of the spiced sugar and bake, about 10 minutes. Flip the bacon, sprinkle with the remaining spiced sugar and continue to cook until crispy, about 10 more minutes. Remove the bacon from the oven and allow to cool. When the bacon is cool, mince it and set aside, reserving a quarter of it for garnishing the eggs.
• Put the cold eggs in the bottom of a medium saucepan and cover with cold water. Bring water to a boil and remove the pan from the heat. Cover the pan with a lid and let stand for 12 minutes. Drain the eggs and rinse with cold water. Let the eggs cool a bit and then peel when they are still warm (eggs are much easier to peel when they are warm). After they are peeled, you can then store them, covered, in the fridge.
• Mix together the mayonnaise, mustard, dill, cider vinegar, Worcestershire sauce, 1/4 teaspoon cayenne, the scallions and the minced bacon in a medium mixing bowl. Season with the salt.
• Slice the eggs in half lengthwise. Gently remove the yolks by pressing your thumb against the back of the yolk to pop it out of the white. Add the yolks to the bowl with the mayonnaise mixture. Mash together, using a fork, until smooth.
• Put the filling in a re-sealable bag. Cut one end off and pipe the filling into the egg whites. Sprinkle with the paprika, extra bacon bits and dill before serving.
• Cook's Notes:.
• A wire rack is a great way to cook bacon because the air can circulate around the bacon making it crispy and delicious.
• Plastic bags are a great tool to use in place of a piping bag, easy and disposable.

BACON DEVILED EGGS

Steps:

• Cut eggs in halves lengthwise.
• Remove yolks.
• Mash yolks in medium bowl.
• Add relish, onion and bacon.
• Add butter, salt, pepper, and mustard.
• Mix thoroughly.
• Add mayonnaise to bind.
• Refill egg whites.
• Sprinkle with Paprika.
• Refrigerate to meld flavors.

BACON DEVILED EGGS

Steps:

• Place 12 large eggs in a large saucepan; add water to cover by 1". Bring to a boil, cover, and remove from heat. Let sit for 10 minutes. Drain. Transfer eggs to a bowl of ice water and let cool completely, about 10 minutes; peel. Halve lengthwise and remove yolks. Coarsely chop 3 slices of bacon. Cook in a medium skillet over medium heat until browned and crisp. Transfer bacon to paper towels. Strain drippings through a fine-mesh sieve into a small bowl. Add melted butter if needed to measure 2 tablespoons.
• Finely mash reserved yolks, bacon fat (and/or butter), 1/3 cup mayonnaise, 2 teaspoons Dijon mustard, and 1 heaping tablespoon chopped scallions in a medium bowl; season with kosher salt and freshly ground black pepper.
• Transfer to a large resealable freezer bag, then cut 1/2" off 1 corner. Pipe into whites; garnish with thinly sliced scallions and reserved bacon.

BACON AND CREAM CHEESE DEVILED EGGS

Steps:

• Hard boil eggs, then place in ice water to cool, at least 10-15 minutes. Peel, cut in half and scrape yolks into a large mixing bowl.
• Fry bacon up in a pan, until crispy. Drain on paper towels, and crumble once cool enough to handle.
• Cut cream cheese into bite-size pieces, and add to yolks. Begin to beat with a hand mixer on low. Add mustard powder and then begin to pour ranch into bowl in a thin stream. The desired texture is a thick filling, just wet enough to form a paste and be blended by the hand mixer. Turn mixer up to medium-high and whip until slightly fluffy and able to form stiff peaks (doesn't take very long). Add crumbled bacon pieces and mix just until blended through.
• Fill whites with filling and refrigerate until ready to serve.

DEVILED EGG BACON BITES

Steps:

• Put 4 thick-cut bacon slices on a rack set on a baking sheet. Place in a cold oven, set the temperature to 400˚ F and bake 35 to 40 minutes, rotating the pan halfway through. Let cool, then cut each slice into 6 pieces.
• Combine 3 tablespoons mayonnaise, 1 tablespoon yellow mustard, 2 teaspoons relish, 1 teaspoon celery salt, a few dashes of hot sauce and a pinch of pepper in a food processor. Add 2 chopped hard-boiled eggs; puree. Transfer to a piping bag with a star tip.
• Pipe the egg mixture onto each bacon piece and top with paprika and chopped chives.

DEVILED EGGS WITH CANDIED BACON

Steps:

• Preheat the oven to 350 degrees F.
• In a small bowl, mix together the brown sugar, a pinch of cayenne and the cinnamon. Place the bacon on a wire rack set over a rimmed baking sheet. Sprinkle each slice of bacon with some of the spiced sugar and bake, about 10 minutes. Flip the bacon, sprinkle with the remaining spiced sugar and continue to cook until crispy, about 10 more minutes. Remove the bacon from the oven and allow to cool. When the bacon is cool, mince it and set aside, reserving a quarter of it for garnishing the eggs.
• Put the cold eggs in the bottom of a medium saucepan and cover with cold water. Bring water to a boil and remove the pan from the heat. Cover the pan with a lid and let stand for 12 minutes. Drain the eggs and rinse with cold water. Let the eggs cool a bit and then peel when they are still warm (eggs are much easier to peel when they are warm). After they are peeled, you can then store them, covered, in the fridge.
• Mix together the mayonnaise, mustard, dill, cider vinegar, Worcestershire sauce, 1/4 teaspoon cayenne, the scallions and the minced bacon in a medium mixing bowl. Season with the salt.
• Slice the eggs in half lengthwise. Gently remove the yolks by pressing your thumb against the back of the yolk to pop it out of the white. Add the yolks to the bowl with the mayonnaise mixture. Mash together, using a fork, until smooth.
• Put the filling in a re-sealable bag. Cut one end off and pipe the filling into the egg whites. Sprinkle with the paprika, extra bacon bits and dill before serving.
• Cook's Notes: A wire rack is a great way to cook bacon because the air can circulate around the bacon making it crispy and delicious.
• Plastic bags are a great tool to use in place of a piping bag, easy and disposable.

BACON CHEDDAR DEVILED EGGS RECIPE BY TASTY

Steps:

• Place eggs in a small saucepan. Add cold water to the pot to completely submerge the eggs. Bring to a boil, then cover pot with a lid and turn off the heat. Let eggs sit in the hot water for 14 minutes.
• Transfer the eggs to a bowl of ice water to cool. Peel the eggs.
• Slice eggs in half lengthwise and carefully remove the yolks. Transfer the yolks to a mixing bowl and set aside the halved egg whites.
• Mash the yolks with a fork until crumbly. Stir in the mayonnaise, vinegar, salt, and French's Yellow Mustard until the filling is smooth.
• Transfer the filling to a piping bag and pipe into the halved egg whites.
• Top the deviled eggs with the scallions, bacon, and cheddar cheese, dividing evenly. Top with freshly ground pepper and serve.
• Enjoy!

APPETIZING BACON DEVILED EGGS

Steps:

• In a frying pan over medium-high heat, cook bacon, turning slices as needed, until browned on both sides and crisp.
• Transfer to paper towels to drain.
• When cool, crumble bacon and set aside.
• Cut each egg in half lengthwise; gently scoop out yolks and place in a bowl.
• Mash yolks with a fork, then stir in mayonnaise, green onions, mustard, and crumbled bacon until well blended.
• Add salt and pepper to taste.
• Spoon or pipe about 1 tablespoon yolk mixture into the hollow of each egg-white half.
• Serve immediately or cover and chill up to 4 hours.

DEVILED EGGS WITH BACON

Steps:

• Cut eggs lengthwise in half. Remove yolks; place in small bowl. Mash with fork.
• Add mayo, 2 Tbsp. chives, mustard and pepper; mix well.
• Spoon yolk mixture into egg whites; sprinkle with bacon and remaining chives.

BACON-CHEDDAR DEVILED EGGS

Steps:

• Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Stir in the mayonnaise, bacon, cheese, mustard and pepper. Stuff or pipe into egg whites. Refrigerate until serving.

DEVILED EGGS WITH 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.

GARLIC, BASIL, AND BACON DEVILED EGGS

Steps:

• Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks together with pressed garlic with a fork.
• Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; chop once cool. Add to the mashed egg yolks. Stir the basil, mayonnaise, red pepper flakes, salt, and pepper into the mixture until evenly mixed. Fill the egg white halves with the mixture; sprinkle each stuffed egg with a bit of paprika.

BACON-BALSAMIC DEVILED EGGS

Steps:

• Place the eggs in a large pot in a single layer and fill with water to cover by 1 inch. Cover the saucepan and bring the water to a boil; immediately remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water in the sink. Peel and halve lengthwise. Separate the yolks from the whites, placing the yolks in a bowl; arrange the egg whites with the rounded side down onto a serving platter.
• Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; chop.
• Mash the yolks with a fork. Add the bacon, mayonnaise, onion, sugar, vinegar, celery salt, and pepper; stir until thoroughly combined. Spoon the mixture into the egg whites. Garnish with parsley.