Deviled Eggs With Spam With Bacon Recipes

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

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.

DEVILED EGGS WITH SPAM® WITH BACON

Steps:

• Place eggs in a single layer in a pot; add water to cover eggs plus one inch. Bring to a boil; cover and remove from heat. Let stand 15 minutes.
• Transfer eggs immediately to cold water to speed cooling. Tap eggs on a flat surface to break the shell and peel.
• Slice eggs in half lengthwise; place yolks in a small bowl and set whites aside.
• Mash yolks and mayonnaise together with a fork; stir in SPAM® with bacon, pickle, mustard, and salt. Spoon yolk mixture into egg whites. Garnish, if desired, with paprika.

DEVILED EGGS WITH BACON

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.

DEVILED EGGS WITH SPAM® WITH BACON

Steps:

• Place eggs in a single layer in a pot; add water to cover eggs plus one inch. Bring to a boil; cover and remove from heat. Let stand 15 minutes.
• Transfer eggs immediately to cold water to speed cooling. Tap eggs on a flat surface to break the shell and peel.
• Slice eggs in half lengthwise; place yolks in a small bowl and set whites aside.
• Mash yolks and mayonnaise together with a fork; stir in SPAM® with bacon, pickle, mustard, and salt. Spoon yolk mixture into egg whites. Garnish, if desired, with paprika.

DEVILED EGGS WITH CANDIED BACON

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.

BACON CHEDDAR DEVILED EGGS RECIPE BY TASTY

Steps:

• Place eggs in a small saucepan. Add cold water to the pot to completely submerge the eggs. Bring to a boil, then cover pot with a lid and turn off the heat. Let eggs sit in the hot water for 14 minutes.
• Transfer the eggs to a bowl of ice water to cool. Peel the eggs.
• Slice eggs in half lengthwise and carefully remove the yolks. Transfer the yolks to a mixing bowl and set aside the halved egg whites.
• Mash the yolks with a fork until crumbly. Stir in the mayonnaise, vinegar, salt, and French's Yellow Mustard until the filling is smooth.
• Transfer the filling to a piping bag and pipe into the halved egg whites.
• Top the deviled eggs with the scallions, bacon, and cheddar cheese, dividing evenly. Top with freshly ground pepper and serve.
• Enjoy!

DEVILED EGGS WITH SPAM® WITH BACON

Steps:

• Place eggs in a single layer in a pot; add water to cover eggs plus one inch. Bring to a boil; cover and remove from heat. Let stand 15 minutes.
• Transfer eggs immediately to cold water to speed cooling. Tap eggs on a flat surface to break the shell and peel.
• Slice eggs in half lengthwise; place yolks in a small bowl and set whites aside.
• Mash yolks and mayonnaise together with a fork; stir in SPAM® with bacon, pickle, mustard, and salt. Spoon yolk mixture into egg whites. Garnish, if desired, with paprika.