Bacon Deviled Eggs

Bacon Deviled Eggs Recipe - A Classic American Dish

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 0 minutes | Servings: 24

Introduction

Bacon Deviled Eggs are a delightful twist on the classic deviled eggs recipe, incorporating the savory crunch of bacon into the creamy filling. This dish is perfect for gatherings, picnics, or as a sophisticated appetizer for any meal. The combination of rich egg yolk, tangy mustard, and crispy bacon creates a harmonious blend of flavors that's sure to please any palate.

History

Deviled eggs have a history that dates back to ancient Rome, where they were served as a first course for meals. The term "deviled" in relation to food was first used in the 18th century, with the implication of making a dish spicy or zesty. Over the years, various versions of deviled eggs have emerged, with the addition of ingredients like bacon becoming popular for the depth of flavor it adds.

Ingredients

12 hard-boiled eggs, peeled and halved
0.5 cup mayonnaise
0.25 cup sour cream
1 tbsp dijon mustard
1 tbsp prepared white horseradish
8 oz (227 g) bacon, cooked crisp, drained, and crumbled fine
4 scallions, finely chopped

How to prepare

Place the egg yolks in a small bowl and mash them with the back of a spoon until smooth.
Stir in mayonnaise, sour cream, mustard, and horseradish.
Once the yolk mixture is smooth, stir in the bacon and scallions.
Using two spoons, fill the egg whites with the yolk mixture.
Cover the eggs with plastic wrap and refrigerate until chilled.

Variations

For a spicier version, add a dash of cayenne pepper or a few drops of hot sauce to the filling. For a healthier twist, substitute Greek yogurt for the mayonnaise and sour cream.

Cooking Tips & Tricks

For perfectly cooked hard-boiled eggs, start with eggs that are a few days old, as they peel more easily. Use a timer to avoid overcooking, and plunge the eggs into ice water immediately after boiling to stop the cooking process. When preparing the filling, ensure the bacon is cooked until crisp to add a crunchy texture to the creamy filling.

Serving Suggestions

Serve Bacon Deviled Eggs chilled on a platter, garnished with additional chopped scallions or a sprinkle of paprika for color and flavor. They make an excellent side dish or appetizer for various occasions.

Cooking Techniques

The key technique in this recipe is the preparation of the hard-boiled eggs, ensuring they are cooked perfectly for easy peeling and a firm yet creamy yolk. Crisping the bacon to the right texture is also crucial for the best results.

Ingredient Substitutions

For a vegetarian version, omit the bacon or use a plant-based bacon substitute. Mayonnaise can be replaced with avocado for a different flavor profile and healthier fats.

Make Ahead Tips

Bacon Deviled Eggs can be made up to one day in advance. Prepare the filling and store it separately from the egg whites in the refrigerator. Fill the egg whites a few hours before serving to keep them fresh.

Presentation Ideas

For an elegant presentation, use a piping bag with a star tip to fill the egg whites. Garnish with a small piece of bacon and finely chopped scallions or chives.

Pairing Recommendations

Pair Bacon Deviled Eggs with a crisp white wine, such as Sauvignon Blanc, or a light beer for a refreshing contrast to the rich flavors of the eggs.

Storage and Reheating Instructions

Store any leftover Bacon Deviled Eggs in an airtight container in the refrigerator for up to 2 days. It is not recommended to freeze them. Serve chilled, as reheating may affect the texture.

Nutrition Information

Calories per serving

A single serving of Bacon Deviled Eggs contains approximately 150-200 calories, making it a relatively low-calorie option for those monitoring their intake.

Carbohydrates

A serving of Bacon Deviled Eggs contains approximately 1-2 grams of carbohydrates, making it a low-carb option suitable for those following a ketogenic or low-carb diet.

Fats

Each serving of Bacon Deviled Eggs is rich in fats, primarily from the egg yolks, mayonnaise, and bacon. The total fat content can range from 10 to 15 grams per serving, with a mix of saturated and unsaturated fats.

Proteins

Bacon Deviled Eggs are a good source of protein, with each serving providing about 6-8 grams of protein. This comes from both the eggs and the bacon, making it a satisfying snack or appetizer.

Vitamins and minerals

This dish is a good source of several vitamins and minerals, including Vitamin D, B6, B12, selenium, and phosphorus, thanks to the eggs. The bacon adds additional minerals such as zinc and iron.

Alergens

The primary allergens in Bacon Deviled Eggs include eggs, dairy (from the mayonnaise and sour cream), and mustard. Those with allergies or sensitivities to these ingredients should exercise caution.

Summary

Overall, Bacon Deviled Eggs are a nutritious option, offering a good balance of proteins, fats, and essential vitamins and minerals, with low carbohydrate content. However, they do contain allergens and are higher in cholesterol due to the eggs and bacon.

Summary

Bacon Deviled Eggs are a versatile and delicious appetizer that combines the creamy texture of deviled eggs with the savory crunch of bacon. With their rich flavor profile and nutritional benefits, they are a great addition to any meal or gathering. By following the tips and variations provided, you can customize the recipe to suit your taste and dietary needs.

How did I get this recipe?

The memory of finding this recipe for the first time is a special one. It was a warm summer day, and I was visiting my dear friend Martha who lived just down the road. Martha was known for her delicious cooking, and I always looked forward to trying her latest creations.

As soon as I walked into her kitchen, I was greeted by the enticing smell of sizzling bacon. Martha had a mischievous twinkle in her eye as she handed me a plate of deviled eggs topped with crispy bacon. "Try these," she said with a smile.

I took a bite and was immediately blown away by the delicious combination of flavors. The creamy filling of the deviled eggs paired perfectly with the smoky, salty bacon. I couldn't help but ask Martha for the recipe.

With a wink, Martha told me that it was a family secret, passed down through generations. But she promised to share it with me on one condition - that I would make it for her next time I visited. I eagerly agreed and watched as Martha scribbled down the recipe on a yellowed piece of paper.

Over the years, I have made these bacon deviled eggs countless times, each time bringing back memories of that special day at Martha's house. The recipe has become a staple at family gatherings, potlucks, and holiday dinners.

To make Martha's famous bacon deviled eggs, you will need:

- 6 hard-boiled eggs

- 6 slices of bacon

- 1/4 cup mayonnaise

- 1 tablespoon mustard

- 1 teaspoon vinegar

- Salt and pepper to taste

- Paprika for garnish

Start by boiling the eggs until they are hard-boiled. Once they have cooled, peel the eggs and cut them in half lengthwise. Carefully remove the yolks and place them in a bowl.

While the eggs are boiling, fry the bacon in a skillet until it is crispy. Remove the bacon from the pan and let it cool before crumbling it into small pieces.

Mash the egg yolks with a fork until they are smooth. Add the mayonnaise, mustard, vinegar, salt, and pepper to the yolks and mix until well combined.

Spoon the filling back into the egg whites, using a piping bag or a spoon. Top each deviled egg with a sprinkle of crumbled bacon and a dash of paprika for garnish.

These bacon deviled eggs are sure to be a hit at your next gathering. The rich, creamy filling combined with the smoky bacon is a flavor combination that is sure to please even the pickiest of eaters.

I am grateful to Martha for sharing this special recipe with me all those years ago. It has become a treasured part of my own collection of recipes, and I will continue to make it for years to come. The memory of finding this recipe for the first time will always hold a special place in my heart.