It’s that delicious time of year when “fresh” begins to dominate the menu. Days are lengthening, gardens are being prepped and foods are lighter.
The deviled egg is so basic, yet can be dressed in so many accessories. Here we add a bit of bacon and green onion rounds both for their deliciousness and color. I hope you experiment a bit with different flavors, twist, tweak and make it your own.
deviled eggs with bacon
- 12 large eggs
- 1 or 2 green onions, sliced into small rings
- 4 slices thick bacon
- 1/3 cup mayonnaise
- 1 Tablespoon Dijon mustard
- 1/8 teaspoon kosher salt, plus more as needed
- freshly ground black pepper
Place eggs in a saucepan and fill with enough cool water to cover the eggs by an inch or two. Bring to boil over high heat. Once water reaches a boil, remove pan from heat, cover and let stand 15 minutes. There are so many methods for boiling the perfect egg, go with what works for you.
Add bacon to a skillet and cook until browned and crisp, flipping half way through, about 5 to 6 mins total. Transfer bacon to paper towel-lined plate to drain and wait until bacon is cool enough to handle. Crumble the strips into small pieces.
Remove eggs from pan with slotted spoon and gently tap each egg on bowl or counter top, making a few cracks in each egg. Submerge all eggs in ice water for about a minute, remove, peel and slice lenghtwise.
Being careful not to tear the whites, use your fingers to gently remove the yolks. Place yolks in medium bowl and arrange the empy whites on platter or egg plate, cut side up.
Mash yolks with fork until they are completely crumbled. Add the mayonnaise and mustard and mash into the filling until you have a smooth paste. Add a bit of salt and pepper.
Use a spatula to scoop the filling into a plastic zip or pipping bag and press the bag with your hand to push all the filling to one corner and preess any air out of the top. If you are using a zip-plastic bag, snip one bottom corner off with a pair of scissors. Pipe the filling into the cup of each egg white so the filling mounds a bit over the top.
Sprinkle the deviled eggs with the bacon crumbles and small cut green onion rounds.
The eggs can be hard-boiled and peeled up to 1 day in advanced and chilled overnight.
Texture is everything
Some people like the filling to be creamy and some like it a bit drier or crumbly with the egg yolk as the star of the show. Experiment with different quantities of mustard and mayonnaise and texture of your eggs.
Thank you for visiting basil & salt! We look forward to bringing you great content for gardening, parenting, health and beauty and of course, delicious recipes.
Look for our newest addition, Martinis & Mocktails, debuting on Blog Talk Radio Live!, in April, 2020. Stay tuned! Literally.
As always, I am raising a glass to you. Karie
Karie Engels is an author, founder and publisher of Basil & Salt Magazine. She enjoys a quiet life in a small farmhouse in Washington state with her quarrelsome cat, Pippin.