Deviled eggs are a dad’s delight in many families, as well as a perennial picnic and potluck pick for just about anyone. The summer months bring Father’s Day, graduation parties, tailgate gatherings, backyard barbecues, Fourth of July picnics, and all sorts of festive food gatherings at which these delicious treats are most welcome. Here’s an extra-special deviled egg recipe, topping these popular savory farm favorite treats with bits of crispy bacon. Perhaps best of all, Bacon Bonus Deviled Eggs are simple to make – even ahead of time.
First, gather these Bacon Bonus Deviled Eggs ingredients:
- 12 eggs
- 1/2 cup mayonnaise
- 1 tablespoon dijon mustard
- 1/2 cup cooked, crumbled bacon
- Parsley snips or flakes (for garnish)
Follow these instructions to make Bacon Bonus Deviled Eggs.
First, you need to hard-boil the eggs. Place them gently into a large saucepan (to prevent cracking). Fill the pan enough to submerge the eggs fully under at least an inch of water. Bring the water to a full and active boil. Turn off the heat. Cover the pan with a well-fitting lid, and set it aside for 15 minutes.
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Cool the eggs completely. Roll each egg, one at a time, on a counter or flat surface, cracking it all around. Place the cracked hard-boiled egg in cold water (such as under the running faucet), and begin peeling away the shell. Continue until all of the eggs are peeled.
Here’s a little secret about hard-boiled eggs. The shells seem to peel off much easier, if you use slightly older eggs. Sure, you don’t want to wait past their printed expiration date, but brand-new, super-fresh eggs tend to be harder to peel neatly.
To make Bacon Bonus Deviled Eggs, cut each egg in half lengthwise, and scoop out the yellow yolks into a small bowl. Place the halved egg whites on a tray or platter.
Use an egg masher to squash the egg yolk until it is smooth. Add the mayonnaise and dijon mustard, and stir well.
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Fill each egg white half with the yolk mixture. (For a fancy appearance, use a frosting bag or a cookie press.) Top each one with bacon bits and parsley snips or flakes.
Chill Bacon Bonus Deviled Eggs until ready to serve. Cover and refrigerate any leftovers, although these are unlikely, especially on Father’s Day.