Bacon Deviled Eggs Recipe
Bacon and eggs go beyond breakfast in this devil-icious dish.
Rebecca Lang is a cooking instructor and author of Southern Living's Around the Southern Table. Her version of deviled eggs come dotted with fresh parsley from her garden and bacon cooked in a cast-iron skillet. "I have a deep connection with my skillet--it was my grandmother's," she says. "Cooking bacon in it just feels good. I cook bacon in the oven when I'm candying it, but you can't go wrong when you have bacon to eat at the end."
Bacon Deviled Eggs
- 12 large eggs
- 1⁄2 cup mayonnaise
- 3 cooked bacon slices, crumbled, plus more for garnish
- 1 tablespoon chopped fresh parsley
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon dry mustard
- Pinch of freshly ground pepper
Yield: 12 servings
Place eggs in a single layer in a stainless-steel saucepan. (Do not use nonstick.)
Add water to a depth of 3 inches. Bring to a rolling boil; cover, remove from heat, and let stand 10 minutes. Drain. Submerge eggs in cold water. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water.
Slice eggs in half lengthwise; carefully remove yolks, keeping egg white halves intact.
Place yolks in a bowl. Mash yolks with mayonnaise until creamy. Stir in bacon and next four ingredients. Spoon yolk mixture into egg white halves, using a teaspoon or a small scoop. Garnish, if desired.