Amazing Bacon Deviled Eggs Recipes

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BACON DEVILED EGGS



Bacon Deviled Eggs image

Deviled eggs with bacon and ranch dressing. Easy and tasty. I invented this recipe when I was looking for a new way to make deviled eggs. Week-old eggs peel easier than fresh eggs. You can use precooked bacon if you like.

Provided by SHARON1026

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes     Bacon Deviled Egg Recipes

Time 1h

Yield 24

Number Of Ingredients 3

12 eggs
6 slices bacon
¼ cup ranch dressing

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.

Nutrition Facts : Calories 60.2 calories, Carbohydrate 0.3 g, Cholesterol 95.7 mg, Fat 4.7 g, Protein 4 g, SaturatedFat 1.3 g, Sodium 151.1 mg, Sugar 0.3 g

BACON DEVILED EGGS



Bacon Deviled Eggs image

Provided by Sandra Lee

Categories     appetizer

Time 15m

Number Of Ingredients 0

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 DEVILED EGGS



Bacon Deviled Eggs image

Provided by Bon Appétit Test Kitchen

Categories     Egg     Cocktail Party     Bacon     Family Reunion     Poker/Game Night     Party     Potluck     Bon Appétit

Yield Makes 24 servings

Number Of Ingredients 9

12 large eggs
3 slices of bacon
Melted butter
1/3 cup mayonnaise
2 teaspoons Dijon mustard
1 heaping tablespoon chopped scallions
Kosher salt
Freshly ground black pepper
Thinly sliced scallions

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.

AMAZING BACON DEVILED EGGS



Amazing Bacon Deviled Eggs image

I have made these every thanksgiving and new years, and have been begged to make more! These are delicious, and have bacon!

Provided by lilypadlife2020

Categories     Brunch

Time 2h

Yield 5-10 serving(s)

Number Of Ingredients 8

1 dozen egg
2 tablespoons mayonnaise
2 tablespoons mustard
1 tablespoon Worcestershire sauce
1 tablespoon sugar
1 tablespoon relish
2 cups bacon (add honey to the bacon if you would like)
1 couple sprinkles paprika (optional)

Steps:

  • Boil your eggs.
  • Bake your bacon.
  • Remove the egg shells, and cut the (shell less) eggs in half.
  • Scoop out the yolk from the eggs, and put them in a bowl.
  • Save the (shell less) eggs off to the side.
  • Chop your bacon.
  • Add the mayo, mustard, WS, sugar,relish, and bacon into the yolk bowl then mash and mix them all together.
  • Add a scoop of the yolk mixture to each egg half.
  • Make sure to sprinkle some paprika and any extra bacon or bacon fat on top and enjoy!

Nutrition Facts : Calories 435.1, Fat 36.2, SaturatedFat 11.9, Cholesterol 432, Sodium 755.6, Carbohydrate 5.7, Fiber 0.2, Sugar 4.2, Protein 20.2

DEVILED EGGS WITH CANDIED BACON



Deviled Eggs with Candied Bacon image

Provided by Kelsey Nixon

Categories     appetizer

Time 42m

Yield 6 to 8 servings

Number Of Ingredients 13

1 1/2 tablespoons light brown sugar
Cayenne pepper
Pinch ground cinnamon
1/8 pound thick-cut bacon (about 3 strips)
8 large eggs, straight from the refrigerator
1/4 to 1/2 cup mayonnaise, or as much as desired
2 teaspoons whole grain mustard
1 tablespoon finely chopped fresh dill, plus more for garnish
1 tablespoon cider vinegar
1 teaspoon Worcestershire sauce
2 scallions, minced
1/2 teaspoon kosher salt
Paprika, for garnish

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.

AMAZING DEVILED EGGS



Amazing Deviled Eggs image

I made this recipe up myself and have perfected it over the years. I've taken these to church potlucks and have beaten out sweet grandmas with the hushed compliments I've received. They always go fast! It's the addition of the sour cream that sets them apart. (Also, I bought an egg cooker, such a great investment.)

Provided by Scotland

Categories     < 60 Mins

Time 40m

Yield 12 eggs, 12 serving(s)

Number Of Ingredients 8

6 hard-boiled eggs
2 tablespoons mayonnaise (or 1 of each) or 2 tablespoons Miracle Whip (or 1 of each)
2 tablespoons sour cream
1 teaspoon prepared yellow mustard
1 scant silverware teaspoon sweet pickle relish
1 dash garlic powder
salt and pepper
paprika, for dusting

Steps:

  • Peel shells off cooled hard-boiled eggs and slice into halves lengthwise.
  • Remove yolks from whites and put into small round bowl and mash yolks with a fork into fine pieces.
  • Add next 5 ingredients. Try not to add too much vinegar from the relish.
  • Stir mixture until creamy.
  • Spoon mixture into egg white halves or pipe.
  • Dust the tops of the filled eggs with paprika.
  • Chill in fridge for at least 1-2 hours before serving.

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