Bacon Devilled Eggs

Make ten hard-boiled eggs using the following method:

Place eggs in cold water and bring to a boil. Let boil for 1 minute and remove from the heat. Leave the eggs in the warm water for 15 minutes, then remove and rinse with cold water. Let cool, and peel.  [Thanks to lynnp from the Meat&Eggers For Life Forum for this awesome method - makes easy-to-peel, perfectly-yellow-yolked eggs every time!]

Slice each egg in half lengthways:

Then place all the egg yolks in a bowl. I also add the ugliest-looking whole egg (the one that split when the yolk came out, or where the yolk is off-center) so that the eggs will be overstuffed.

Smash up the egg yolks with 1 tablespoon white wine vinegar, 3 tablespoons mayonnaise, salt and pepper to taste.

Meanwhile, fry up some bacon! I used four strips and cooked them until they were very crispy.

Cut the cooled, crispy bacon up into the egg yolk mixture.

For it to stay crispy, it should shatter into the yolks when you break it up. (Yep, plus I just like taking pictures of bacon!)

Stir in the bacon pieces and then spoon your yolk-n-bacon mixture back into the whites of the eggs. Top with a little ground black pepper and enjoy!

Comments

[Krys]

Here's an easy way to fill those eggs: Spoon mixture into a Ziploc baggie and snip one corner off. Viola! It's like a pastry bag and makes it super easy!

Thanks for a great blog!

[Scott Kustes]

Mmm mmm mmm, deviled eggs! I can eat an entire dozen of them. I've never had them this way, so I might have to either try them or have my deviled egg maker attempt them. Thanks for the recipe Kate!

Scott
http://modernforager.blogspot.com

[Kate Welch]

Wow - thanks Krys! I use this method for frosting or icing, but never thought of it for devilled eggs. Cool.