Bacon Deviled Eggs

Bacon Deviled Eggs

Ingredients

SERVINGS: MAKES 12

  • 6 large eggs
  • 1 ½  slices bacon
  • 1 tablespoon melted butter (if needed)
  • 3 T. mayonnaise
  • 1 teaspoon Dijon mustard
  • ½  heaping tablespoon chopped scallions, plus more scallions, thinly sliced, for garnish
  • Kosher salt and freshly ground black pepper

Preparation

  • Place eggs in a large saucepan; add water to cover by 1″. Bring to a boil, cover, and remove from heat. Let sit for 10 minutes. Drain. Transfer eggs to a bowl of ice water and let cool completely, about 10 minutes; peel. Halve lengthwise and remove yolks.
  • Coarsely chop bacon. Cook in a medium skillet over medium heat until browned and crisp. Transfer bacon to paper towels. Strain drippings through a fine-mesh sieve into a small bowl. Add melted butter if needed to measure 2 Tbsp.
  • Finely mash reserved yolks, bacon fat (and/or butter), mayonnaise, mustard, and chopped scallions in a medium bowl; season with kosher salt and freshly ground black pepper.
  • Transfer to a large resealable freezer bag, then cut 1/2″ off 1 corner. Pipe into whites; garnish with thinly sliced scallions and reserved bacon.
  • Recipe by The Bon Appétit Test Kitchen
  • Image Courtesy of Food Network – http://www.foodnetwork.com/recipes/sandra-lee/bacon-deviled-eggs-recipe.html
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