Bacon Stuffed Deviled Eggs

  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. 

Slice up 1/2 a lb of bacon. I find this is easier if you put the bacon in the freezer for a half an hour or so first… Makes for easy slicing! 

 Fry it up!!!! Make it all crispy and AMAZING! 

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) 

 Now things get even yummier!

Mix the yolks with 1 HEAPING tbsp of Dijon mustard, 2 HEAPING tbsp’s of mayonnaise and a pinch of black pepper. 

 then…. Add the bacon!! 

 Put all that super tasty filling into a piping bag or large zip lock bag.  

 Pipe the filling back into those eggs and garnish with a little paprika for added color! 

Give these a try…Betcha can’t eat just one!!!

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. 


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