Bacon And Tomato Deviled Eggs Recipes

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BACON AND TOMATO DEVILED EGGS



Bacon and Tomato Deviled Eggs image

I have never liked the taste of cold emulsified fat like that in cold mayo based salads and such. I'm picky! But I created this recipe and it's wonderful. You can never go wrong with bacon and sour cream!

Provided by graniteangel

Categories     Lunch/Snacks

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

6 hard-boiled eggs
1/3 cup ranch dressing
2 tablespoons sour cream
1 tablespoon tomato paste
1/8 teaspoon ground mustard
2 teaspoons finely chopped flat-leaf Italian parsley
3 ounces bacon (cooked and finely crumbled)
ground black pepper
creole seasoning

Steps:

  • Cut the eggs in half and remove the yolk keeping the white half completely intact. Place yolks in a separate little bowl.
  • In yet another bowl add your ranch dressing, sour cream, tomato paste, ground mustard, chopped parsley and bacon. Mix together with a whisk until smooth.
  • Add the egg yolks to your dressing mixture and incorperate with a folk until fully incorperated.
  • Place egg mixture in a plastic ziplock bag with a large tip on the end. (You can also just cut about a third of an inch off the bottom of the bag if you don't have a decorating tip.)Fill the egg white halves with the mixture, and then lightly sprinkle a pinch of creole seasoning and a crank of fresh ground pepper onto every filled half.
  • Chill in the fridge for about a half an hour and then serve.
  • If you wanna make a short cut just substitute the ranch dressing, sour cream, tomato paste and half the bacon for Kraft's Tomato Bacon Dressing. I've made it both ways and they are both wonderful.

Nutrition Facts : Calories 219.6, Fat 19.5, SaturatedFat 5.3, Cholesterol 227, Sodium 331.5, Carbohydrate 2, Fiber 0.2, Sugar 1.4, Protein 8.4

DEVILED BACON AND EGGS



Deviled Bacon and Eggs image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 35m

Yield 24 deviled eggs

Number Of Ingredients 10

6 slices peppered bacon
1 dozen eggs
1/4 cup mayonnaise
1/4 cup heavy cream
1 teaspoon yellow mustard
1 teaspoon sugar
1 teaspoon white vinegar
Hot sauce, such as Tabasco, as needed
Kosher salt and freshly ground black pepper
Paprika, for sprinkling

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



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

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

DEVILED EGGS WITH BACON



Deviled Eggs with Bacon image

These yummy deviled eggs went over so well at our summer cookouts, I started making them for holiday dinners, too. Everyone likes the addition of crumbled bacon. —Barbara Reid, Mounds, Oklahoma

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 2 dozen.

Number Of Ingredients 6

12 hard-boiled large eggs
1/3 cup mayonnaise
3 bacon strips, cooked and crumbled
3 tablespoons finely chopped red onion
3 tablespoons sweet pickle relish
1/4 teaspoon smoked paprika

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.

Nutrition Facts : Calories 68 calories, Fat 5g fat (1g saturated fat), Cholesterol 108mg cholesterol, Sodium 82mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

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