DEVILED EGGS WITH BACON AND HOT SAUCE
Provided by Alex Guarnaschelli
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Gently place the eggs in a medium pot of boiling water. Reduce the heat, cover and cook for 11 minutes. Gently pour off the hot water and run cool water over the eggs until they feel cool to the touch.
- Gently crack the egg around the shell and peel the eggs. If necessary, rinse quickly under cool water to remove any small shell bits; dry them off thoroughly. Using a sharp knife, cut the eggs in half lengthwise, wiping the blade between each egg. Remove the yolks from the centers. Push the yolks through a strainer into a medium bowl. Arrange the egg white halves on a platter.
- Use a whisk to blend the egg yolks with the mayonnaise, mustard, Worcestershire, vinegar, hot sauce, paprika and lemon juice. Season with salt.
- Whip the cream in a separate bowl until it holds medium (but still fairly soft) peaks. Using a rubber spatula, gently fold the whipped cream into the yolk mixture. Taste for seasoning. Spoon the egg yolk mixture into a pastry bag fitted with a fluted tip or a resealable plastic bag with one of the bottom corners cut off.
- Sprinkle the egg whites with the scallion whites, coarse sea salt and pepper. Fill a tea strainer with some extra paprika and lightly dust the whites with an even layer. Fill the hollows in the egg whites with the yolk mixture. Top with the scallion greens. Refrigerate until ready to serve. Just before serving, top with the bacon.
BOURBON CANDIED BACON DEVILED EGGS
At our house, it doesn't get any better than deviled eggs with bacon-bourbon candied bacon, that is. See if you can resist them. We can't. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a small bowl, mix brown sugar, 3/4 teaspoon mustard, 1/2 teaspoon syrup and salt. If desired, stir in bourbon. Coat bacon with brown sugar mixture. Place on a rack in a foil-lined 15x10x1-in. baking pan. Bake 25-30 minutes or until crisp. Cool completely. , Cut eggs in half lengthwise. Remove yolks, reserving whites. In a small bowl, mash yolks. Add mayonnaise, 1 tablespoon syrup, 1 tablespoon mustard and both types of pepper; stir until smooth. Chop bacon finely; fold half into egg yolk mixture. Spoon or pipe into egg whites. Sprinkle with remaining bacon and the chives. Refrigerate, covered, until serving.
Nutrition Facts : Calories 107 calories, Fat 9g fat (2g saturated fat), Cholesterol 97mg cholesterol, Sodium 142mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 4g protein.
DEVILED EGGS WITH CANDIED BACON
Provided by Kelsey Nixon
Categories appetizer
Time 42m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- In a small bowl, mix together the brown sugar, a pinch of cayenne and the cinnamon. Place the bacon on a wire rack set over a rimmed baking sheet. Sprinkle each slice of bacon with some of the spiced sugar and bake, about 10 minutes. Flip the bacon, sprinkle with the remaining spiced sugar and continue to cook until crispy, about 10 more minutes. Remove the bacon from the oven and allow to cool. When the bacon is cool, mince it and set aside, reserving a quarter of it for garnishing the eggs.
- Put the cold eggs in the bottom of a medium saucepan and cover with cold water. Bring water to a boil and remove the pan from the heat. Cover the pan with a lid and let stand for 12 minutes. Drain the eggs and rinse with cold water. Let the eggs cool a bit and then peel when they are still warm (eggs are much easier to peel when they are warm). After they are peeled, you can then store them, covered, in the fridge.
- Mix together the mayonnaise, mustard, dill, cider vinegar, Worcestershire sauce, 1/4 teaspoon cayenne, the scallions and the minced bacon in a medium mixing bowl. Season with the salt.
- Slice the eggs in half lengthwise. Gently remove the yolks by pressing your thumb against the back of the yolk to pop it out of the white. Add the yolks to the bowl with the mayonnaise mixture. Mash together, using a fork, until smooth.
- Put the filling in a re-sealable bag. Cut one end off and pipe the filling into the egg whites. Sprinkle with the paprika, extra bacon bits and dill before serving.
- Cook's Notes: A wire rack is a great way to cook bacon because the air can circulate around the bacon making it crispy and delicious.
- Plastic bags are a great tool to use in place of a piping bag, easy and disposable.
DEVILED EGGS WITH CANDIED BACON & SRIRACHA
You've NEVER tasted deviled eggs this delicious. Sugary bacon, sriracha and even pickle juice combine in the most delicious appetizer on the platter.
Provided by My Food and Family
Categories Home
Time 10m
Yield 48 servings
Number Of Ingredients 8
Steps:
- Cut each egg in half and remove the yolk, placing yolks in a mixer bowl. Beat yolks until creamy. Add mayo, pickle juice, Sriracha and lemon juice; mix thoroughly, about 5 minutes. Pipe into each egg.
- Top with bacon and cilantro.
- Serve and enjoy!
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BACON-BALSAMIC DEVILED EGGS
Gourmet deviled eggs with a sweet and savory mix of bacon, onion, and balsamic vinegar. Always requested and always disappears! Can be made with sugar substitute and light mayonnaise with no discernable taste difference.
Provided by Stephanie V
Categories Appetizers and Snacks 100+ Deviled Egg Recipes Bacon Deviled Egg Recipes
Time 1h
Yield 24
Number Of Ingredients 9
Steps:
- Place the eggs in a large pot in a single layer and fill with water to cover by 1 inch. Cover the saucepan and bring the water to a boil; immediately remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water in the sink. Peel and halve lengthwise. Separate the yolks from the whites, placing the yolks in a bowl; arrange the egg whites with the rounded side down onto a serving platter.
- Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; chop.
- Mash the yolks with a fork. Add the bacon, mayonnaise, onion, sugar, vinegar, celery salt, and pepper; stir until thoroughly combined. Spoon the mixture into the egg whites. Garnish with parsley.
Nutrition Facts : Calories 78.9 calories, Carbohydrate 0.9 g, Cholesterol 95.9 mg, Fat 6.7 g, Fiber 0.1 g, Protein 3.8 g, SaturatedFat 1.5 g, Sodium 150.8 mg, Sugar 0.7 g
GARLIC, BASIL, AND BACON DEVILED EGGS
Deviled eggs made with fresh basil, garlic, and bacon! These are some of the best deviled eggs you will ever put in your mouth. Once your friends try them, they will beg you to make them again and again!
Provided by JoeLactoseFree
Categories Appetizers and Snacks 100+ Deviled Egg Recipes Bacon Deviled Egg Recipes
Time 1h10m
Yield 24
Number Of Ingredients 8
Steps:
- Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks together with pressed garlic with a fork.
- Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; chop once cool. Add to the mashed egg yolks. Stir the basil, mayonnaise, red pepper flakes, salt, and pepper into the mixture until evenly mixed. Fill the egg white halves with the mixture; sprinkle each stuffed egg with a bit of paprika.
Nutrition Facts : Calories 68.8 calories, Carbohydrate 0.5 g, Cholesterol 95.8 mg, Fat 5.7 g, Protein 3.9 g, SaturatedFat 1.4 g, Sodium 136 mg, Sugar 0.2 g
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