Savory Bacon Deviled Eggs Recipe Hungry For Truth

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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

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 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-BALSAMIC DEVILED EGGS



Bacon-Balsamic Deviled Eggs image

Gourmet deviled eggs with a sweet and savory mix of bacon, onion, and balsamic vinegar. Always requested and always disappears! Can be made with sugar substitute and light mayonnaise with no discernable taste difference.

Provided by Stephanie V

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes     Bacon Deviled Egg Recipes

Time 1h

Yield 24

Number Of Ingredients 9

12 eggs
4 slices bacon
½ cup mayonnaise
¼ cup minced red onion
2 teaspoons white sugar
½ teaspoon balsamic vinegar
¼ teaspoon celery salt
¼ teaspoon freshly ground black pepper
¼ cup chopped fresh parsley

Steps:

  • Place the eggs in a large pot in a single layer and fill with water to cover by 1 inch. Cover the saucepan and bring the water to a boil; immediately remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water in the sink. Peel and halve lengthwise. Separate the yolks from the whites, placing the yolks in a bowl; arrange the egg whites with the rounded side down onto a serving platter.
  • Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; chop.
  • Mash the yolks with a fork. Add the bacon, mayonnaise, onion, sugar, vinegar, celery salt, and pepper; stir until thoroughly combined. Spoon the mixture into the egg whites. Garnish with parsley.

Nutrition Facts : Calories 78.9 calories, Carbohydrate 0.9 g, Cholesterol 95.9 mg, Fat 6.7 g, Fiber 0.1 g, Protein 3.8 g, SaturatedFat 1.5 g, Sodium 150.8 mg, Sugar 0.7 g

SAVORY DEVILED EGGS



Savory Deviled Eggs image

When you're in the mood for some good finger food, turn to this recipe. Fans of mustard, dill and vinegar flavors, my family says these eggs are the best. I like them because they are easy to fill and make a popular contribution to a potluck or brunch.

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 1 dozen.

Number Of Ingredients 8

6 hard-boiled large eggs
1/4 cup mayonnaise
1 teaspoon white wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon dill weed
1/4 teaspoon garlic powder
1/8 teaspoon salt
Fresh dill sprigs, optional

Steps:

  • Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Add the mayonnaise, vinegar, mustard, dill, garlic powder and salt. , Spoon into egg whites. Garnish with dill sprigs if desired. Refrigerate until serving.

Nutrition Facts : Calories 146 calories, Fat 13g fat (3g saturated fat), Cholesterol 215mg cholesterol, Sodium 182mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.

SAVORY DEVILED EGGS



Savory Deviled Eggs image

I've never been a fan of the traditional "sweet relish" Deviled Eggs, so I created this recipe over the years. They have a nice savory flavor that's always a big hit. I bring them to all kinds of gatherings - potlucks, work parties, block parties and the like. I generally garnish them with whatever's on hand - capers, olives, pimentos, chives. Once I brought them to a Halloween party and dressed them up using capers for eyes, pimento for a mouth, and chives for horns - they truly were Deviled Eggs! One tip: placing the eggs on a cloth napkin covered platter keeps the slippery buggers from sliding all over the place and it adds a nice, festive touch.

Provided by Jenny BIL

Categories     Savory

Time 35m

Yield 10-12 serving(s)

Number Of Ingredients 7

1 dozen egg, hard-boiled and shelled
1/4 cup mayonnaise
1/2 teaspoon dry mustard
1/2 teaspoon paprika
1/2 teaspoon celery salt
pepper, to taste
1 -2 dash Worcestershire sauce

Steps:

  • Cut eggs lengthwise and put yolks in a food processor.
  • Add Mayo, Dry Mustard, Paprika, Celery Salt, Pepper and Worcestershire Sauce to food processor and process until mixture is nice and creamy, adjusting the Mayonnaise as necessary and scraping down the sides of the food processor a couple of times to make sure everything is uniformly mixed.
  • Place mixture from food processor in a resealable bag, snip off small piece of bag corner, and pipe into egg white sections.
  • Garnish eggs as desired - capers, green and/or black olives, pimento, herbs, paprika.

Nutrition Facts : Calories 101.6, Fat 7.3, SaturatedFat 1.9, Cholesterol 224.9, Sodium 116, Carbohydrate 1.9, Fiber 0.1, Sugar 0.8, Protein 6.8

BACON CHEDDAR DEVILED EGGS



Bacon Cheddar Deviled Eggs image

These deviled eggs include bacon and shredded cheddar cheese. Better than your ordinary deviled eggs.

Provided by USEREMILY3260

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes     Bacon Deviled Egg Recipes

Time 40m

Yield 12

Number Of Ingredients 5

12 eggs
½ cup mayonnaise
4 slices bacon
2 tablespoons finely shredded Cheddar cheese
1 tablespoon mustard

Steps:

  • Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.
  • Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.
  • Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.

Nutrition Facts : Calories 186.5 calories, Carbohydrate 0.8 g, Cholesterol 197.3 mg, Fat 17 g, Protein 7.9 g, SaturatedFat 4.3 g, Sodium 223 mg, Sugar 0.5 g

CLASSIC SAVORY DEVILED EGGS



Classic Savory Deviled Eggs image

Hard-cooked eggs are stuffed with a creamy blend of mayonnaise, Dijon mustard and rice wine vinegar. Fresh dill and garlic powder add a delightful flavor.

Provided by Jeff Sikes

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes

Time 10m

Yield 6

Number Of Ingredients 8

6 hard-cooked eggs, halved
¼ cup mayonnaise
1 teaspoon rice wine vinegar
½ teaspoon chopped fresh dill
1 teaspoon Dijon mustard
¼ teaspoon garlic powder
⅛ teaspoon salt
12 sprigs fresh dill

Steps:

  • Scoop egg yolks into a bowl and set egg whites aside. Mash yolks, mayonnaise, vinegar, 1/2 teaspoon chopped dill, Dijon mustard, garlic powder, and salt. Spoon yolk mixture into egg whites. Garnish with dill sprigs. Refrigerate until ready to serve.

Nutrition Facts : Calories 138.8 calories, Carbohydrate 1 g, Cholesterol 189.5 mg, Fat 12.3 g, Protein 6.4 g, SaturatedFat 2.6 g, Sodium 191.7 mg, Sugar 0.5 g

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