Deviled Eggs With Bacon Recipe Rachael Ray
SAVE THIS CLASSIC DEVILED EGGS RECIPE-YOU'LL USE IT OVER & OVER
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
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 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.
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.
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- Prepare a large bowl of ice water. Using a slotted spoon, transfer the eggs to the ice water; let cool.
- Peel the eggs and halve lengthwise. Transfer the yolks to a medium bowl and break up with a fork or whisk.
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