How to Make Delightful Deviled Eggs With Bacon

Make deviled eggs with a twist that will delight your dinner guests.

Deviled eggs are a terrific party recipe, great as a tasty snack, or even as an appetizer at a dinner party. There are plenty of deviled egg recipes around, many with bacon, but not many beat this delightfully spicy and satisfying deviled egg with bacon recipe. Deviled eggs are only as good as the method you use to hard-boil them, so preparation is important. It is also sensible to make a few more than you think you need, because it is likely your guests will devour them and return for more.

Things You'll Need

• Large pan
• 12 large eggs (to serve up to six people)
• Timer
• Bacon (six strips)
• Skillet
• Bowl
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 2 tsp. hot pepper sauce
• 1 tbsp. Dijon mustard
• 1 tbsp. mayonnaise
• 3 to 4 sprigs of chives
• Lettuce leaves (enough to put a layer on a serving plate)
• Olive oil (enough to dribble over the lettuce and eggs)

Instructions

1. Take the large eggs out of the fridge several hours before you intend to use them and put the eggs on a plate, so they are lying down. Do not move them after this. The idea is to get the yolks centrally placed in the shell, so when you cut them open later, the yolks are right in the middle and perfect for making deviled eggs. Laying them down achieves this and brings them up to room temperature, which reduces the chance of the shells cracking during the boiling process.

2. Lay the eggs carefully into a large pan; one with a heavy base is best, as the water boils more evenly. Pour cold water into the pan so it covers the eggs by about ½ inch.

3. Place the pan on a stove to boil the water. Set a timer for seven minutes and turn down the heat, so the water is just bubbling. If the water boils too rapidly, the eggs bounce around and the shells can crack.

4. Turn off the heat after seven minutes and carefully drain the pan. Fill the pan with cold water and let the tap run for a minute, so the water stays cool. Turn off the tap and leave the eggs in the cold water for a few minutes to cool down enough for you to hold them.

5. Cook your strips of bacon in a skillet until crispy; do not use oil; the bacon contains enough fat for the cooking process. You can grill the bacon if you prefer, but do not burn it. Put the cooked crispy bacon on a plate to cool.

6. Peel the eggs under running water. Ensure you get all the shell off the eggs. Pat the eggs dry using a paper towel and place on a plate. Check they are cool to the touch. If they still feel a little warm, leave them for another few minutes but do not put them in the fridge.

7. Use a sharp knife and carefully slice the eggs lengthways, right through the middle. Lift off the top part of the egg and turn it over so all the yolks are facing up. Firm, but not solid, yolks are perfect for deviled eggs.

8. Use a teaspoon and scoop out the yolks. Put the yolks into a bowl and use a fork to mash them a little. Sprinkle a couple of pinches of salt and pepper into the bowl.

9. Crumble the crispy bacon using your fingers to create small pieces. Shake a few drops of hot pepper sauce over the bacon and then mix to coat the bacon. Add the bacon to the bowl containing the eggs, including the scrapings of pepper sauce from the plate.

10. Chop up a few sprigs of chives quite finely. Put half the chives into the bowl and keep the rest back for garnish.

11. Add a tablespoon of Dijon mustard to the bowl. Gently mix the ingredients using a spoon. Do not do this too vigorously. Put a tablespoon of mayonnaise into the mixture and stir. Check the consistency. It is important the mixture remains firm. If it is too stiff, then add a little more mayonnaise, until you get a thick, creamy mix.

12. Spoon the mix into the center of the egg whites. Do not push the mixture down, just fill the whites so the mixture fills the holes and forms a mound. Put the eggs into the fridge until 20 minutes before you want to serve them.

13. Remove the eggs from the fridge and transfer them to a lettuce-lined plate. Place the eggs decoratively on the plate. Dribble a little olive oil over the eggs and the lettuce. Dribble a little pepper sauce over the eggs and lettuce. Sprinkle the eggs with the rest of the chopped chives.

14. Leave for 20 minutes; this allows the flavors to develop. Serve your delightful deviled eggs with bacon to your dinner guests.