Bacon Deviled Eggs Recipe

Name: Bacon Deviled Eggs
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 24 servings
Ingredients: 12 large eggs; 3 slices of bacon; Melted butter; 1/3 cup mayonnaise; 2 teaspoons Dijon mustard; 1 heaping tablespoon chopped scallions; Kosher salt; Freshly ground black pepper; Thinly sliced scallions

Ingredients

12 large eggs
3 slices of bacon
Melted butter
1/3 cup mayonnaise
2 teaspoons Dijon mustard
1 heaping tablespoon chopped scallions
Kosher salt
Freshly ground black pepper
Thinly sliced scallions

	PREP TIME 20m	COOK TIME 10m	TOTAL TIME 30m
YIELD 24 servings

Instructions

Place 12 large 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 3 slices of 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 tablespoons.
Finely mash reserved yolks, bacon fat (and/or butter), 1/3 cup mayonnaise, 2 teaspoons Dijon mustard, and 1 heaping tablespoon 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.

Appetizers