BACON DEVILED EGGS
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
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
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.
DEVILED BACON AND EGGS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 35m
Yield 24 deviled eggs
Number Of Ingredients 10
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.
SPINACH-BACON DEVILED EGGS
Another twist on deviled eggs with spinach and bacon. Original recipe calls for cider vinegar AND sugar, but I think it's fine if you want to omit the sugar. I topped it off with a little cayenne pepper and paprika and everyone enjoyed it. I cut the recipe in half (6 eggs and eye balled the amount of mayo, salt and pepper), but will post the full measured recipe Published by Debbie Moose (Deviled Egg: 50 Recipes from Simple to Sassy)
Provided by Phammy
Categories Brunch
Time 30m
Yield 4-12 serving(s)
Number Of Ingredients 11
Steps:
- fold all the ingredients with the mashed yolk and mix well.
- place filling in a strong zip lock bag or piping bag and fill the eggs with mixture.
- sprinkle cayenne pepper and paprika and serve.
- *to boil eggs, fill pot with eggs and cold water (enough to cover eggs). Place on stove under high heat until it boils. Turn heat down to low and cover and let simmer for 8 minutes. Thoroughly rinse in cold water. Egg shells should peel off easily.
Nutrition Facts : Calories 347.3, Fat 25.9, SaturatedFat 9.9, Cholesterol 580.9, Sodium 472.2, Carbohydrate 6.5, Fiber 0.9, Sugar 5, Protein 20.8
BACON-RANCH DEVILED EGGS
Give mayo the day off-and give these creamy, bacon-flecked deviled eggs a deliciously tangy twist with ranch dressing.
Provided by My Food and Family
Categories Dairy
Time 15m
Yield 24 servings
Number Of Ingredients 4
Steps:
- Reserve 1 Tbsp. onions. Cut eggs lengthwise in half. Remove yolks; place in medium bowl.
- Add dressing; beat with mixer until blended. Add bacon and remaining onions; mix well.
- Spoon or pipe egg yolk mixture into centers of egg whites. Sprinkle with reserved onions.
Nutrition Facts : Calories 60, Fat 4.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 95 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
SPICY BACON-RANCH DEVILED EGGS
Make your deviled eggs just a little more devilish with this spicy bacon-ranch recipe. It's an easy 3-ingredient appetizer, thanks to a bottled dressing.
Provided by My Food and Family
Categories Dairy
Time 15m
Yield 24 servings
Number Of Ingredients 3
Steps:
- Cut eggs lengthwise in half. Remove yolks; place in medium bowl.
- Add dressing; beat with mixer until blended. Add bacon; mix well.
- Spoon or pipe egg yolk mixture into centers of egg whites.
Nutrition Facts : Calories 60, Fat 4.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 95 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
RANCH DEVILED EGGS
Change up the flavor of deviled eggs with a dry dressing mix and a sprinkle of chives.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 1h
Yield 24
Number Of Ingredients 5
Steps:
- In 4-quart saucepan or Dutch oven, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes.
- To remove shell, crack it by tapping gently all over; roll between hands to loosen. Peel, starting at large end.
- Cut eggs lengthwise in half. Into medium bowl, slip out yolks; mash with fork. Stir dressing mix, mayonnaise and mustard into yolks.
- Spoon or pipe yolk mixture into egg white halves. Sprinkle with chives. Refrigerate at least 30 minutes before serving.
Nutrition Facts : Calories 60, Carbohydrate 0 g, Cholesterol 105 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Deviled Egg, Sodium 105 mg, Sugar 0 g, TransFat 0 g
CHICKEN BACON RANCH SALAD
I always seem to have leftover cooked chicken. This simple, tasty salad is a great use of your leftover chicken, either white meat, dark meat, or a combination! Romaine lettuce, cooked chicken, avocado, and cherry tomatoes combine with ranch dressing, and everything is topped off with crunchy bacon. Use purchased ranch salad dressing, or stir up one of the buttermilk dressing recipes on the site. Enjoy for a hearty lunch with some crackers, or for dinner, with a crusty bread. This recipe is proportioned for one person, but it's easy to double or triple for your needs.
Provided by Bibi
Categories Chicken Salad
Time 15m
Yield 1
Number Of Ingredients 8
Steps:
- Line a salad plate with small Romaine lettuce leaves.
- Combine chopped romaine, chicken, avocado, and tomatoes in a large bowl. Add ranch dressing, salt, and pepper, and toss to combine.
- Serve salad on the prepared plate and top with crumbled bacon.
Nutrition Facts : Calories 629.4 calories, Carbohydrate 19.4 g, Cholesterol 87 mg, Fat 48.3 g, Fiber 11.5 g, Protein 33.1 g, SaturatedFat 9.7 g, Sodium 910.6 mg
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