Bacon Deviled Eggs
Active Time: 15 MinsTotal Time30 Mins
To me, a good deviled egg is one with a well-seasoned, firm filling—and lots of thick-cut bacon. There’s so much bacon goodness here that you won’t be able to pipe the filling into these eggs; the piping bag would immediately clog up! Instead, use a small teaspoon and carefully mound the filling inside each egg white half. Steaming the eggs in a steamer basket set over a saucepan of boiling water might seem unusual but it really works. Steamed eggs are much easier to peel and the method helps prevent overcooking (and that unappealing green ring around the yolk). A touch of Dijon mustard and pinch of cayenne pepper add a spicy note that works well in the oh-so-rich filling. And small banana pepper rings and/or thinly sliced pickled okra make a cute topper for the eggs and also add a welcome hit of acidity and heat that balances out all that savory, smoky bacon. Go ahead and make a second batch—they’re so easy to make and tend to disappear quickly. I promise your crowd will go wild for them.
- 6large eggs
- 3 tablespoons mayonnaise (such as Duke’s)
- 1 teaspoon Dijon mustard
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- 2 tablespoons thinly sliced scallions
- 3thick-cut bacon slices, cooked and crumbled
- Thinly sliced pickled okra
- 2 teaspoons chopped fresh chives
How to Make It
Fill a medium saucepan with 1 inch of water; fit with a steamer basket. Bring to a boil over high. Add eggs to basket; cover and steam until eggs are hard-cooked, about 13 minutes. Transfer eggs to an ice bath, and let sit until chilled, about 6 minutes. Crack eggs all over; peel and discard shells.
Cut eggs in half lengthwise. Carefully scoop yolks into a medium bowl, leaving whites intact. Mash yolks with a fork until very smooth. Add mayonnaise, mustard, black pepper, garlic powder, and cayenne; mash until very smooth. Stir in scallions and bacon. Divide filling evenly among egg whites. Top each with a slice of pickled okra; sprinkle with chives.
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