Earlier this year we were out having dinner and decided Gourmet Deviled Eggs sounded too good to pass up. They were flavored with everything from jalapeno to tuna and afterwards I could not help but think I could do that. So one day I experimented with some bacon and found a recipe everyone seems to like. This is a perfect snack for a football party or maybe as an addition to a Bloody Mary.
Bacon Deviled Eggs
What you will need: 6 Eggs, 2 Tablespoons of Mayonnaise, 1 Teaspoon of Mustard, 1 Teaspoon of White Vinegar, 8 Pieces of Bacon, 1 Teaspoon of Bacon Fat (this is optional)
- Arrange all 8 pieces of Bacon on foil and place in the oven. As soon as the bacon is in the oven, turn the temperature to 400 degrees, do not preheat the oven. Let the bacon cook for 15-20 minutes.
- Boil the eggs until they are done to your satisfaction. I usually put the eggs in cold water, turn the heat on high and once it comes to a boil reduce heat down to a simmer for 10-12 minutes.
- When the eggs are done put them in a bath of cold water to make them easier to peel. Remove all of the shell and set on a cutting board.
- Slice all eggs in half, placing the egg yolk into a small bowl.
- In the small bowl add mayonnaise, mustard and white vinegar. Set aside until the bacon is done.
- When the bacon is done take four pieces and cut into very small pieces. These will be mixed into the egg mixture so you want it small. With the remaining four pieces four them into three sections and set aside.
- Mix the bacon bits into your egg yolk mixture. If you would like to use bacon fat (I always do) then scoop some off of the bacon pan and mix into the egg yolk mixture.
- Once you have mixed the egg yolk mixture then place dollops into each of the egg whites.
- Now put one sliver of bacon on top of each deviled egg and you are all set to enjoy!
These are a show stopper at football parties so you might want to make more than this recipe calls for based on how many people are coming. What ingredient do you like mixing in your deviled eggs?