Deviled Eggs With Bacon Recipe Rachael Ray Recipe Cards

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SAVE THIS CLASSIC DEVILED EGGS RECIPE-YOU'LL USE IT OVER & OVER



Save This Classic Deviled Eggs Recipe-You'll Use It Over & Over image

This easy recipe for the classic party appetizer deviled eggs is one you'll use again and again.

Provided by Sarah Rhodes

Number Of Ingredients 13

12 hard-boiled eggs
peeled and halved lengthwise
⅓ cup mayonnaise
1 tablespoon dijon mustard
1 tablespoon lemon juice
1 clove garlic
grated
Salt and pepper
to taste
Smoked paprika
for sprinkling
12 small sprigs dill
to garnish (optional)

Steps:

  • Scoop out egg yolks and place in a medium bowl
  • Set whites aside on a serving platter
  • Mash yolks with a fork and mix in mayonnaise, mustard, lemon juice, garlic, salt and pepper until smooth
  • Taste and adjust seasoning
  • Using a spoon, fill egg white halves evenly with yolk mixture
  • Sprinkle with smoked paprika and garnish with sprigs of dill, if using

DEVILED POTATO AND EGG SALAD



Deviled Potato and Egg Salad image

Provided by Rachael Ray : Food Network

Time 1h15m

Yield 4 servings

Number Of Ingredients 15

4 large eggs
1 1/2 pounds small Yukon gold potatoes, halved and quartered
Salt
1 cup chicken stock
1 small onion, peeled
1 small red chile seeded and finely chopped
2 ribs celery, chopped
1 teaspoon paprika, 1/3 palmful
A small handful flat-leaf parsley, finely chopped
Freshly ground black pepper
3 tablespoons cider vinegar
2 rounded tablespoons yellow mustard
1 tablespoon Worcestershire
2 teaspoons hot sauce
1/3 cup extra-virgin olive oil

Steps:

  • In a medium pot, add the eggs and cover with water. Bring to a full boil over medium heat, then cover the pot and turn off the heat. Let the eggs stand 10 minutes. Rinse under cold water, then roll and crack the shells. Put the eggs into cold water a few minutes to loosen the shells. Peel and chop the eggs and put them into a small bowl.
  • Add the potatoes to a large pot and cover with water. Bring the potatoes to a boil over medium heat and salt the water. Cook until tender, about 12 to 15 minutes.
  • Warm the chicken stock in small pot over low heat while the potatoes cook.
  • Drain the potatoes, put them into a serving bowl and douse them with stock while very hot. Grate the onion over the potatoes. Stir in the chile pepper, celery, paprika, parsley and salt and pepper, to taste.
  • In a small bowl, whisk together the vinegar, mustard, Worcestershire, hot sauce and oil.
  • Add the eggs to the potato salad and pour in the dressing. Toss to combine and serve.

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.

DEVILED EGGS WITH CANDIED BACON



Deviled Eggs With Candied Bacon image

Make and share this Deviled Eggs With Candied Bacon recipe from Food.com.

Provided by Food.com

Categories     Pork

Time 42m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 1/2 tablespoons light brown sugar
cayenne pepper
1 pinch ground cinnamon
1/8 lb thick-cut bacon (about 3 strips)
8 large eggs, straight from the refrigerator
1/4-1/2 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.

Nutrition Facts : Calories 155.8, Fat 10.7, SaturatedFat 3.5, Cholesterol 254.4, Sodium 397.3, Carbohydrate 4.6, Fiber 0.2, Sugar 3.8, Protein 9.6

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