You know it’s funny… Not too many years ago I can remember going to a party and saying to my husband…”Ugh, who brings deviled eggs to a party?! I mean, they just look so bland… And watery… And EW!!”
Ha! Then I became a farmer… Hens lay eggs man. And we have to figure out ways to use them up!
Don’t get me wrong, I REALLY appreciate the summer abundance of eggs. Over the winter my hens barely produce at all. They hate the cold and I’m happily surprised when I find an egg or two each week.
But summer time… I can’t give away enough!
Anyway, my prejudice against deviled eggs quickly went away when I started experimenting with different recipes to use all our eggs and when I came up with this one!!
These days people put just about anything in a deviled egg. I’ve seen guacamole deviled eggs, buffalo chicken deviled eggs, even curry chicken deviled eggs !! I can’t lie…. Those all sound pretty delicious but when I think eggs… My next thought is ALWAYS bacon!!
This is totally one of those keep it simple stupid type of recipes. 4 ingredients, boom done!!! However, as simple as they are, they are flavor packed!!! They have become a family favorite! You can’t eat just one… These deviled eggs totally win the Pringles award- once you pop the fun don’t stop!!
Yeah… I just said that.
Anyway, start with your hard boiled eggs. Cut them in half and plop all their beautiful yellow yolks into a mixing bowl.
Move the bacon bits to a paper towel covered plate.
Don’t forget to save all that glorious bacon fat!!! (That post will come on another day)
Mix the yolks with 1 HEAPING tbsp of Dijon mustard, 2 HEAPING tbsp’s of mayonnaise and a pinch of black pepper.
Bacon Stuffed Deviled Eggs|
30 minutes, serves 8, 2 per person
- 8 eggs, hard boiled and peeled
- 2 heaping tbsp’s mayonnaise
- 1 heaping tbsp Dijon mustard
- 1/2 lb bacon, chopped and fried into bacon bits
- Black pepper and paprika to taste
Cut hard boiled eggs in half. Remove yolks and mix with remaining ingredients till smooth.
Place the filling into a piping bag and fill the eggs. Garnish with a pinch of paprika for color.
Refrigerate until ready to serve.