DEVILED BACON AND EGGS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 35m
Yield 24 deviled eggs
Number Of Ingredients 10
Steps:
- Fry the peppered bacon in a pan over medium heat until crisp, 12 to 15 minutes. Remove to a paper-lined plate.
- Fill a large pot with enough water to cover the eggs, then bring to a boil (without the eggs). Using a slotted spoon, gently lower the eggs into the boiling water. Cover and simmer for 10 minutes. Run the eggs under cold water until completely cooled.
- Peel the eggs, cut in half and scoop out the yolks into the bowl of a stand mixer fitted with the whisk attachment. Add the mayo, cream, mustard, sugar and vinegar. Add hot sauce if using and salt and pepper to taste. Whip until smooth.
- Using a small spoon, fill each egg white half with a generous teaspoon of the filling. Lightly sprinkle with paprika. Cut the bacon into chunks and decorate the tops of the egg halves with a shard of bacon.
DEVILED EGG BACON BITES
Provided by Food Network Kitchen
Categories appetizer
Time 1h10m
Yield 24 deviled egg bacon bites
Number Of Ingredients 0
Steps:
- Put 4 thick-cut bacon slices on a rack set on a baking sheet. Place in a cold oven, set the temperature to 400˚ F and bake 35 to 40 minutes, rotating the pan halfway through. Let cool, then cut each slice into 6 pieces.
- Combine 3 tablespoons mayonnaise, 1 tablespoon yellow mustard, 2 teaspoons relish, 1 teaspoon celery salt, a few dashes of hot sauce and a pinch of pepper in a food processor. Add 2 chopped hard-boiled eggs; puree. Transfer to a piping bag with a star tip.
- Pipe the egg mixture onto each bacon piece and top with paprika and chopped chives.
BACON DEVILED EGGS
Steps:
- Mash 6 hard-boiled egg yolks, 2 tablespoons mayonnaise or yogurt, 1 1/2 teaspoons spicy mustard, 1/2 teaspoon lemon juice, 1 teaspoon relish and 1/2 teaspoon paprika. Fill the egg whites with the yolk mixture. Top with chopped chives and crumbled cooked bacon.
BACON-STUFFED DEVILED EGGS
Bring a bit of breakfast to a beloved appetizer by adding bacon.
Provided by Food Network Kitchen
Time 30m
Yield 6 servings (makes 12 deviled eggs)
Number Of Ingredients 6
Steps:
- Put the eggs in a medium saucepan, cover with cold water and bring to a boil over medium-high heat. Reduce the heat to a simmer and continue to cook for 7 minutes. Meanwhile, prepare a bowl of ice water. Drain the cooked eggs and transfer them to the ice water until cool, about 5 minutes.
- Peel the eggs, then halve them lengthwise and pop out the yolks into a medium bowl. Set the whites on a plate rounded-side down. Add the mayonnaise, chives, mustard and bacon to the yolks and mash until creamy and well combined; season with salt and pepper.
- Spoon or pipe the filling into the reserved egg white halves. Garnish with chives.
MAPLE BACON DEVILED EGGS
Provided by Katie Lee Biegel
Categories appetizer
Time 1h35m
Yield 24 deviled eggs
Number Of Ingredients 13
Steps:
- For the bacon: Preheat the oven to 375 degrees F.
- Line a baking sheet with parchment paper and fit with a cooling rack. Spray the cooling rack with nonstick spray. Lay the bacon out on the rack in an even layer. Mix the syrup, sugar, paprika and cayenne, if using, in a small bowl. Brush on both sides of the bacon. Bake until golden but still pliable, about 15 minutes, then flip and bake until darker and crisp, another 15 minutes. (The bacon will continue to crisp as it rests.) Remove to a plate and allow to cool completely in a single layer. Chop and set aside.
- For the eggs: Fill a large saucepan with water and bring to a boil. With a ladle, slowly lower the eggs into the water, one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain. When the eggs are cool enough to handle, remove the shells.
- Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites cut-side up on a serving platter. Process the yolks until it looks sandy. Add the mayo, Dijon, maple syrup, salt and pepper. Process until well blended and very smooth, about 1 minute, then transfer to a resealable plastic bag or piping bag. If using a resealable bag, use scissors to snip off a bottom corner from the bag. Using the bag like a pastry bag, pipe the yolk mixture into the egg whites. Sprinkle with the bacon and chives. Cover loosely and chill until ready to serve.
BACON DEVILED EGGS
Make and share this Bacon Deviled Eggs recipe from Food.com.
Provided by Caroline Cooks
Categories Potluck
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cut eggs in halves lengthwise.
- Remove yolks.
- Mash yolks in medium bowl.
- Add relish, onion and bacon.
- Add butter, salt, pepper, and mustard.
- Mix thoroughly.
- Add mayonnaise to bind.
- Refill egg whites.
- Sprinkle with Paprika.
- Refrigerate to meld flavors.
Nutrition Facts : Calories 249.9, Fat 18.4, SaturatedFat 5.8, Cholesterol 297.8, Sodium 467.1, Carbohydrate 9.2, Fiber 0.3, Sugar 5.4, Protein 12
DEVILED EGGS W/ BACON BITS
Great change up from the usual deviled eggs. Great party platter.
Provided by Mary Lee
Categories Other Appetizers
Time 45m
Number Of Ingredients 7
Steps:
- 1. In mixing bowl with fork cream together egg yokes, mayo, and mustard ... add bacon bits , salt/pepper and mix well together.
- 2. Using a tablespoon (or piping bag) fill each egg white half with egg yoke mixture.
- 3. Arrange on serving platter. Refrigerate covered until ready to serve. Garnish with sprinkled paprika and parsley flakes if you desire.
- 4. Note: Recipe can easily be doubled.
DEVILED EGG BITES
This recipe has been in my recipe box a long time- I don't remember where I got the recipe showing this photo. I have been collecting recipe for so long , about 56 years. This is a great recipe to serve at Easter brunch. I like this recipe because it is a little different than the regular deviled egg recipes.
Provided by Pat Duran
Categories Poultry Appetizers
Time 20m
Number Of Ingredients 8
Steps:
- 1. In a medium bowl, combine the first 7 ingredients until creamy. Using the white of the egg and the yolk. Shape into 1-inch balls. Roll in cheese. Cover and chill until serving.
- 2. Note: For Christmas I like to add some parsley to some of the cheese and roll 1/2 the balls in this. The other half I mix a little paprika with the cheese and roll them in this.
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